Chocolate swirl meringues
A former olive magazine cover star, these look gorgeous piled up on an old-fashioned cake stand
Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 2 hours
- Heat the oven to 150C/fan 130C/gas 2. Line a solid baking sheet with baking parchment.
- Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water. Don't let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to the touch, then immediately remove from the heat.
- Whisk, using a hand-held electric whisk, for about 10-15 minutes until the meringue is very thick, white and glossy. Add the cornflour and mix.
- Sieve in the cocoa powder and, using a large metal spoon, very lightly fold into the meringue using 2 or 3 strokes. Don't mix it thoroughly.
- Spoon the meringue onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible.
- Put the baking sheet in the oven, reduce the oven to 120C/fan 100C/gas 1/2 and cook for 1 hour 15 minutes. Turn off the oven and leave the meringues inside until completely cold. Serve with extra-thick cream.
Per serving
173 kcalories, protein 2.4g, carbohydrate 73.2g, fat 0.2 g, saturated fat 0.3g, fibre 0.3g, salt 0.14 g
Recipe from olive magazine, October 2006.
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http://www.bbcgoodfood.com/recipes/4321/
http://www.bbcgoodfood.com/recipes/4321/
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Ingredients
- 4 egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tbsp cocoa
- extra thick cream , to serve
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Fantastic straight from the oven or served the next day, split and toasted through
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Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 2 hours
Ingredients
- 4 egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tbsp cocoa
- extra thick cream , to serve
Per serving
173 kcalories, protein 2.4g, carbohydrate 73.2g, fat 0.2 g, saturated fat 0.3g, fibre 0.3g, salt 0.14 g
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08 May 2011
Beth rated and commented on this recipe
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23 February 2012
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