Swirled cacao meringues

These meringues look very impressive but are so easy to make, the chocolate twist makes it look like you’ve really put some thought into the styling of them! #cheatswayofcooking

Makes 8 individual meringues

Ingredients

• 4 medium egg whites, at room temperature
• 220g/1 cup caster (superfine) sugar
• 1 tsp cornflour (cornstarch)
• 1 tsp white wine vinegar or distilled vinegar
• 2 tbsp cacao powder

Method

1. Preheat the oven to 130°C/250°F/gas mark ½. Line a baking sheet with baking parchment.

2. Using an electric whisk, whisk the egg whites until they form stiff peaks, then add the sugar, a spoonful at a time, whisking continuously, until you have a lovely glossy meringue. Add in the cornflour (cornstarch) and vinegar and whisk into the mixture.

3. Sift in the cacao powder and fold it through briefly using a large metal spoon – just two or three folds so that you get a swirled effect.

4. Spoon the mixture onto the prepared baking sheet, making each meringue about 10cm/4 in in diameter. Bake for about 1 hour, or until they come off easily from the baking parchment. Transfer to a wire rack to cool.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.