Mini meringues are stuffed with chocolate chips in this easy and delicious recipe. Serve them as they are, slightly warm from the oven, or cooled and sprinkled over custard or cream.
- 2 egg whites
- 100g caster sugar
- 1 tsp. vanilla extract
- 3 tbsp. unsweetened cocoa powder
- 80g chocolate chips
Beat the egg whites until frothy. Preheat the oven to 120C and line two baking trays with parchment paper.
Keep beating the whites until soft peaks form. Gradually sprinkle in the sugar and keep beating until the whites form stiff, shiny peaks. Gently fold in the cocoa powder and vanilla, mixing on a low speed, then fold in the chocolate chips. Dollop in small mounds onto the two trays.
Bake for 1 hour, then turn off the oven and leave to cool for 1 hour in the oven before serving. This helps them turn chewy.