Baking

Chocolate and almond meringues

These scrumptious little chocolate and almond meringues manage to be both rich and light, crisp and chewy, all at the same time.
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

10
1H

Ingredients

Method

1.Preheat the oven to slow (140°C/120°C fan-forced). Line 20 muffin pan holes (1/3-cup/80ml capacity) with paper muffin cases.
2.Beat egg whites in large bowl with electric mixer until soft peaks form; gradually add sugar, beat until dissolved. Gently and quickly fold in cornflour, dates, chocolate and almonds.
3.Divide mixture among muffin cases. Bake for 50 minutes, until dry to touch. Cool in oven with door ajar.
4.Spread tops with extra melted chocolate, top with an extra almond. Stand until set.

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