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Chocolate Swirl Meringues from Bill's Cafe, Exeter

PUBLISHED: 16:15 19 March 2013 | UPDATED: 21:12 05 April 2013

Photo: Dan Jones

Photo: Dan Jones

Chocolate Swirl Meringues from Bill's Cafe, Exeter

Chocolate Swirl Meringues from Bill's Cafe, Exeter

Recipes by Bill collison and Sheridan McCoid

Chocolate Swirl Meringues

That you can turn a bowl of gloopy, viscous liquid into something as glorious as a meringue and with very little effort is a marvel. Which is why making them brazen and bouffant, rippling them with colour and piling them high, is so befitting. Save dainty for another time: today we party.

Makes 12

100g dark chocolate, roughly chopped or broken
3 large egg whites
150g caster sugar
Cocoa powder, to serve

1 preheat the oven to 150c/130c fan/gas mark 3, and line a large baking tray with baking parchment.
2 heat the chocolate in a bowl over simmering water until melted. Remove from the heat and leave to cool.
3 put the egg whites in a large mixing bowl and whisk until stiff peaks form. Add the sugar, one tablespoonful at a time, whisking continuously, until all the sugar has been incorporated and the mixture is very stiff and glossy. Drizzle the cooled melted chocolate over the meringue and use a metal spoon to fold it gently through to create a marbled effect, with bold chocolate streaks running through the mix.
4 carefully place spoonfuls of meringue in 12 large dollops on the baking tray, making billowing peaks on each one with the back of the spoon.
5 put the tray in the oven and cook the meringues for 30 minutes. turn the oven off and leave them to cool and dry in the oven overnight.
6 to serve, pile haphazardly on a large plate and dust with a little cocoa powder.


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