What you need
2 egg whites, at room temperature
2/3 cup caster sugar
2 tablespoons CADBURY BOURNVILLE Cocoa, sifted
Thickened cream, whipped, for serving
Berries, for serving
1. BEAT the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy. Partially/roughly fold through the cocoa to make the swirls.
2. SPOON the meringue onto a paper lined baking tray to make 6 roughly shaped rounds. Bake in a slow oven 140°C for 45 minutes. Turn off oven and cool completely in oven. Store in an airtight container until required. Serve with cream and berries.
Simply the best chocolate meringues as they are quick and easy to prepare. Serve them as simply or as fancy as you like!