March 4, 2013

This article was written for Annabel & Grace, which is now part of Rest Less.

I am getting a bit worried as I seem to be the only one that only posts recipes for the Cakes & Cookies or Puds sections. Oh well, life’s too short not to make and eat these!

Firstly I have to admit to never having followed this recipe but a close friend & Mum of boys made them this last weekend and she tells me they are so delicious! It is an interesting recipe as you melt the sugar with the egg whites which I have never done with meringues……..4321_MEDIUM



  • 4 egg whites
  • 225g caster sugar
  • 1 tsp cornflour
  • 1 tbsp cocoa
  • extra thick cream , to serve


  1. Heat the oven to 150C/fan 130C/gas 2. Line a solid baking sheet with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the meringue onto the prepared baking sheets in 6 large spoonfuls, making each one as peaky as possible.
  6. 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.

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