- Sarah Orton
Preheat the oven to 140°C (120°C fan bake). Line baking trays with baking paper.
Place all of the ingredients, except the chocolate, in a hot bowl and beat until mixture is light and fluffy, and the egg whites form stiff peaks when the beater is lifted from the bowl.
Melt the chocolate in a small bowl in the microwave or over hot water. Make sure there are no large lumps. Drizzle the melted chocolate over the egg white mixture. Gently fold in the chocolate to create a marbled effect.
Spoon the mixture onto the baking trays and bake for 1 hour.
Serve sandwiched together with cream, if desired.
Note: In this recipe all of the ingredients, except the chocolate, are added at one time. The bowl should first be heated in hot water and thoroughly dried. The bowl can stand in a basin or sink of hot water if you are using a hand-held beater. If you are using a stand mixer, it is essential to use very hot water and if you can hold a hot, damp towel on the outside of the bowl the meringues will be extra light and fluffy.