Chocolate Meringues, White Chilli
Ingredients
-
Egg whites
3
-
(Palm) Sugar
150G
-
Cornflour
1 tsp
-
Vanilla extract
1 tsp
-
White vinegar
1 tsp
-
White Chili
1/2 tsp
-
Dark Chocolate
60g
Preheat the oven to 100°C.
Trace a 6 small circle on a piece of parchment and set it on a baking sheet.
In a bowl of a stand mixer, or with a regular electric whisk, whip the egg whites until medium-stiff peak. Drizzle in the sugar, then turn up the speed and whip until stiff peaks. Fold in the vanilla, White Chili Powder, vinegar, and cornstarch.
In a bowl, melt the dark chocolate. Gently fold in the melted chocolate, taking care not to overmix. Spoon the meringue onto a baking tray lined with greaseproof paper.
Bake for 60 minutes until the meringue no longer sticks to the paper. Turn off the oven and let the meringue cool for an hour.
