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Chocolate chip meringues Recipe


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     Chocolate chip meringues

Category   Desserts - Breads
Sub Category   None
Servings   24 pieces

6 egg whites, at room temp
1 1/2 C caster sugar
1/4 tsp salt
1/2 tsp white vinegar
1 tsp vanilla
125g dark chocolate, chopped into chunks

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.

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