For a light crunchy chocolate treat, these are fantastic. I've made a trial batch as I will be making them next week at our church's cooking group. My friend Stacy is going to be making pizza's for us and I thought these might go down as a light and sweet snack after pizza. They are easy peasy lemon squeezy.Crispy Chocolate Meringues
2 egg whites
1/2 cup caster sugar
1 1/4 cups cornflakes, crushed
125g dark chocolate, finely chopped
2 tablespoons drinking chocolate, for dusting
Preheat oven to moderately slow 160°C/325°F. Line baking tray with baking paper. Crush up the corn flakes with a pestle and chop up the chocolate with a big sharp knife. There is something satisfying about chopping up chocolate, it gives a certain raspy crunch. I did start to grate it up but it takes too long and crunching it up with a knife is much quicker.
Using electric beaters, beat egg white in a small bowl until stiff peaks form. Add sugar gradually and beat until sugar has dissolved and mixture is thick and glossy.
Using a metal spoon, fold the cornflakes and chocolate gently into the egg white mixure and stir until combined.
It should look a little like this.
Spoon 2 heaped teaspoons of meringue mixture on prepared baking tray 2 cm apart. Bake 25-30 mins or until dry and firm to touch.
Dust meringues with sifted drinking chocolate while still hot, but don't do this...
...it makes a bit of a mess. Transfer to a wire rack when almost cool. They are best eaten when they have cooled completely as they crisp up to a crunchy texture. If you eat them too soon they might be a little chewy unless of course you like them that way.
Recipe from Crazy for Chocolate by Family Circle.