I like my meringues to be crunchy on the outside and chewy on the inside. In this recipe, I have added dark mint chocolate and rose water, which combine to give this delicious dessert a unique flavour.
4 egg whites (about 140g)
230g caster sugar
½ tsp white wine vinegar
½ tsp corn flour
1 tsp rose water
2 tbsp cocoa powder
80g dark mint chocolate, finely chopped
For cream and toppings
300ml double cream
Seeds of a pomegranate
Fresh mint leaves
Preheat the oven to 140°C fan/325ºF/ Gas 3. Line two baking sheets with parchment.
Place your egg whites in a clean bowl and whisk at a medium speed until they start to form soft peaks. Increase the speed of your mixer to high and gradually whisk in the sugar (a tablespoon at a time), whisking for 15 seconds between each addition (adding the sugar slowly helps to build up volume in the meringue and to make it stiff and shiny).
Add the vinegar, corn flour and the rose water and whisk to mix.
Add the cocoa powder, vinegar and the chopped chocolate over the egg mix and gently fold in (no more than 7 or 8 folds). If you over mix at this stage the meringue will lose its stiffness.
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
Bake in the oven for 1 hour, then turn off the oven and leave the meringues in the oven to cool (use a wooden spoon handle to keep the oven door ajar).
To make the whipped cream:
Place the cream in a bowl and whisk (on low) until soft peaks appear, continue whisking until it thickens ensuring it doesn’t get too thick.
Top meringues with a dollop of whipped cream and a spoonful of crushes pistachio, pomegranate seeds and some mint leaves. Serve immediately.