|
|
Instructions |
|
|
|
Preheat oven to 100C. Line 2 baking trays with
baking paper.
|
|
|
|
Break egg whites into spotlessly clean bowl,
sprinkle over salt and beat with an electric
mixer until frothy. Gently pour in sugar, a
little at a time while continuing to beat. Keep
beating until the mixture is thick and glossy,
about 10 minutes of beating time in total.
Lastly mix in the vanilla and vinegar.
|
|
|
|
Using a metal spoon gently fold through the
chocolate so it swirls into the meringue, don't
over mix this just have pockets of chocolate.
Spoon meringue onto the trays ensuring they do not
touch but they can be close together.
|
|
|
|
Bake for 1 hour before reducing oven to 70C and
cooking for a further 40 minutes. The meringues
should feel crisp and firm underneath but still
with some weight, you don't want them dried out
completely as this will mean they aren't chewy.
Turn the oven off and place a wooden spoon in
the door to wedge it open. Leave the meringues
until the oven is cold. STORE MERINGUES IN AN
AIRTIGHT CONTAINER.
|
|
|
|
Originally Submitted
5/8/2016
|
