60 g icing sugar
25 g Dutch cocoa powder, plus extra for dusting
60 g egg whites (approx. 2 eggs)
Pinch cream of tartar
60 g caster sugar
60 g dark chocolate chips
- Preheat the oven to 150°C (fan-forced oven). Sift the icing sugar and cocoa powder into a small mixing bowl. In a separate bowl (or the bowl of a stand mixer fitting with the whisk attachment), whisk the egg whites with the cream of tartar and gradually add in the caster sugar. Continue whisking until the sugar has dissolved, then remove from the mixer.
- Fold through the sieved icing sugar, cocoa powder, and chocolate chips.
- Line a tray with baking paper and scoop large tablespoons of the mixture onto the prepared tray approximately 20 mm apart.
- Bake in preheated oven for approximately one hour, or until the meringue is crunchy right through to the centre. Leave at room temperature to cool then. Dust with cocoa powder prior to serving. Store cooled meringues in an airtight container for up to 3 weeks. If they become soft, just dry them out in the oven for a short period.