The amounts given here should serve 4, probably with some meringue left over, but it all depends how much of each element you fancy using.
Chocolate MeringuesThere’s nothing particularly special about this method of making meringues, so use any method you prefer. In my oven this method gives me the combination of crumbly and chewy that I like for this dish but no two ovens seem to produce truly identical meringues in my experience. You could cut the quantity but I find using less than 3 egg whites a bit fiddly and I like having lots of meringue around in case of a national shortage.
3 egg whites
170 g caster sugar
½ tsp vanilla paste or extract
4 tbsp cocoa powder
Preheat the oven to 140°C. Whisk the egg whites until they form soft peaks. Keep whisking while you add the sugar one spoonful at a time until the whites are stiff and glossy. Briefly whisk in the vanilla and cocoa powder.
Place large spoonfuls of the mixture onto an oven tray lined with a silicone sheet or non-stick paper. You should get at least six meringues but don’t bother about being too neat because they’re going to get broken up anyway. Place in the oven for 50 minutes. Turn the oven off but leave the meringues in the cooling oven. Don’t remove them until the oven is totally cold – overnight is best.