Chocolate meringues

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Prep time:

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Serves: 15

By Fillybuster



  • 225g caster sugar

  • 1.5 tbsp cocoa powder

  • 3 tsp white wine vinegar

  • 3 egg whites


  1. Beat the egg whites with a pinch of salt until they form soft peaks.
  2. Beat in the caster sugar until stiff and glossy (the classic test is being able to hold the bowl upside down over your head without any falling out!)
  3. Using a metal spoon fold in white wine vinegar and cocoa powder.
  4. Blob onto baking paper using a tablespoon - each meringue should be about a small full spoon's worth. Leave a bit of space as they do expand slightly.
  5. Bake at 160C for about 30-40 minutes. Leave to cool - it's best if you can leave them to cool in the oven with the door slightly open as this helps to prevent cracking, but not essential.
  6. Eat!

Handy Hint

(Subject to nut allergies…) A couple of tablespoons of ground hazelnuts, folded in at the same time as the cocoa, adds a lovely flavour and texture.

Additional Information

  • Make Ahead

  • Kids party

  • Can Freeze

  • Biscuit and sweets

  • chocolate

  • Cake/Dessert

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Dairy Free

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