Chocolate Meringue Mountains

ImageChocolate. The very word makes me drool. I discovered this recipe one day when i accidentally dropped some cocoa powder in a meringue mix. Instead of removing it, I mixed it all up and voila! The chocolate meringue mountains were born.. Since then I’ve made a few moderations, dusting with cocoa before baking and drizzling with melted chocolate once cooled. I make meringue following Darina Allens foolproof method: popping the egg whites and sugar into a mixer and whisking until thick and glossy.


Makes about 15 large meringue

4 large egg whites

8 oz (225g) caster sugar

4 tbsp good quality cocoa (plus extra for dusting)

2 oz (50g) milk or dark chocolate

Preheat the oven to 140C. Place the egg whites and caster sugar in the bowl of an electric mixer and  the whisk attachment. Put it on full full speed for 8-10 minutes until the mixture is thick and glossy and stays put once turned upside down. (You can do this with a handheld beater, but it will take a little longer and your arm will be falling off by the end!)

Sieve in the cocoa powder and fold through. Scoop large spoonfuls (about 2 tbsp) of mixture onto a baking tray lined with greaseproof paper leaving space between each meringue, dust them with about ½ a tsp of cocoa and bake them in the oven for 40-60 minutes depending on how gooey you’d like them. (I put mine in for 60 as I prefer them slightly more on the crunchy side than gooey)

Once cool, drizzle them with with melted chocolate. (I put the chocolate into a Ziploc bag and seal, then rest it in a bowl of hot water until melted and simply snip a tiny bit off one of the corners to pipe)


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