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Chocolate and almond meringues

 
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Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate and almond meringues
INGREDIENTS

6 egg whites
1½ cups (330g) caster sugar
2 teaspoons 100% corn cornflour
1 cup (130g) finely chopped dried dates
150g dark eating chocolate, chopped finely
1 cup (160g) whole almond kernels, toasted,
chopped coarsely
125g dark eating chocolate, extra, melted
24 almond kernels, toasted, extra
METHOD

Preheat the oven to slow (140°C/120°C fan-forced). Line 20 muffin pan holes (1/3-cup/80ml capacity) with paper muffin cases.

Beat egg whites in large bowl with electric mixer until soft peaks form; gradually add sugar, beat until dissolved between additions. Gently and quickly fold in cornflour, dates, chocolate and almonds.

Divide mixture among muffin cases. Bake for 50 minutes, until dry to touch. Cool in oven with door ajar.

Spread tops with extra melted chocolate, top with an extra almond. Stand until set.
 
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