Recipe for Dark Chocolate Honey Meringues topped with lemon zest and nuts
6 large egg whites
1 cup castor sugar
2 x 100 gr dark chocolate slabs
1 cup mixed nuts (or mixed with chopped dried fruit)
a squeeze or two honey
lemon zest from two lemons
Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper.
In an electric mixer, beat the egg whites on high until it has soft peaks.
Gradually add the sugar, while beating on high.
Beat for another 3 minutes until glossy and sticky. Meanwhile, carefully melt the chocolate in the microwave.
Add two tablespoons of melted chocolate and swirl through meringue.
Scoop into a piping bag and pipe little roses, about four in a row.
Bake at 160 degrees Celsius for 30 minutes, until set.
Pour the rest of the melted chocolate over the meringues, followed by nuts or dried fruit, honey and lemon zest.
Allow to cool and serve.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.