Chocolate meringue recipe

You'll need:

• 150g caster (a.k.a. superfine) sugar
• 50g chocolate
• 4 egg whites

1. Melt the chocolate in a bowl and allow to cool whilst making the meringue
2. Whip the egg whites until they reach a thick foam then add the sugar one spoon at a time whilst whipping slowly until all the sugar has gone
3. Whip for a few minutes until stiff peaks
4. In a large piping bag, stripe the sides in two or three lines with melted chocolate
5. Pipe similar sized swirls onto a lined baking tray
6. Bake at 80c / 170F (or the lowest your oven will go) for 2.5/3 hours and allow to cool in the oven

▼ GENERAL TIPS ▼

Tips: Store this covered (either in a tub or in cling film/plastic wrap) for up to 7 days. The meringues will become more 'marshmallowy' the longer you leave them

Use your eggs fridge cold for better results (larger / more stable foam).

**General - This video was not sponsored in any way so if I recommend a product or brand, this is just because I like that particular product of brand.