Golden swirl meringues with chocolate drizzle

MAKES 10 PREP + COOK TIME 1 HOUR (+ COOLING TIME)

6 egg whites

1½ cups (330g) raw caster sugar 1 teaspoon vanilla bean paste 2 teaspoon white vinegar

50g dark chocolate, melted CHOCOLATE DRIZZLE

⅔ cup (160ml) pouring cream

150g dark chocolate, chopped finely 1 Preheat oven to150°C (130°C fanforced) grease and line two baking trays. 2 Whisk the egg whites in a clean, dry bowl of an electric mixer until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, until the mixture is thick and glossy. Add the vanilla bean paste and vinegar and beat until just combined.

3 Using a large metal spoon, drop spoonfuls of the meringue on to the lined trays. Use the back of a dessert spoon to swirl the top of the meringue. Repeat with remaining mixture to make 10 meringues.

4 To make chocolate swirl meringues, spoon a teaspoon of the melted chocolate in a circular pattern on the top of meringues then swirl with a skewer.

5 Bake the meringues for about 45 minutes or until dry and crisp. Turn oven off and cool in the oven with the door ajar.

6 CHOCOLATE DRIZZLE Add cream to a small saucepan and heat until just below boiling. Remove from heat and add chocolate, stand for 5 minutes without stirring. Stir until smooth.

Not suitable to freeze.

Test Kitchen

Serve meringues topped with whipped cream and seasonal fruit as an alternative to a

large pavlova.