Makes approximately 24
180g fresh egg whites (about 6 large eggs)
300g caster sugar
1 tbsp cornflour
1 ½ tsp white vinegar
2 tbsp Dutch cocoa powder, softed
Dark chocolate melts, to decorate
Dollar Sweets Chocolate 100’s and 1000’s, to decorate
Preheat conventional oven to 120ºC. Line two large baking trays with baking paper.
Over a double boiler, in a large glass bowl, whisk together the granulated sugar and the egg whites.
Keep stirring constantly until the mixture reaches approximately 46ºC and the sugar grains have dissolved, and are no longer gritty to the touch.
Pour this mixture into the metal bowl of an electric mixer. Fit a whisk attachment and whip on high speed until the mixture is thick, glossy, white in colour and firm peaks have formed.
Stir together the cornflour and vinegar, and add to the meringue. Then add the cocoa powder and whisk until just combined.
Spoon/pipe the meringue mixture onto the prepared baking trays (the meringues should be about 8cm each). Bake for around 3 hours or until the meringues have dried completely.
Melt the dark chocolate and dip the edges of the meringues in, scraping off any excess.
Place onto a baking rack then sprinkle with Dollar Sweets Chocolate 100’s and 1000’s and allow to set.
Repeat with remaining meringues.