From Anne's Food about 15
4 egg whites
250 ml sugar
1 tsp lemon juice
50 g dark chocolate
coconut flakes or chopped nuts, to decorate
Mix the egg whites and sugar in a bowl over a waterbath, and whisk until you have a thick and glossy meringue. (Use electrical beaters unless you have very strong arms!) The mixture must be hot enough for the sugar to dissolve.
Remove from heat and keep beating until the mixture is cool. Mix in the lemon juice. Melt the chocolate and fold it in with a few strokes so the mixture is nicely marbled.
Use a spoon to place dollops on two baking sheets, lined with teflon or silpat sheets. Sprinkle with coconut flakes or chopped nuts, if desired. Bake at 100°C for about 60 minutes. Turn the oven off and leave the meringues until the oven is cool, preferably over night. |