Chocolatey, gooey and delicious with dark chocolate and macadamias. This meringue is easy to make and lovely for Christmas celebrations or as a special treat anytime.
Serves 8
3 egg whites
½ cup castor sugar
1 cup macadamias, roughly chopped
120g (4 oz) dark chocolate, finely chopped
2 tablespoons Dutch cocoa powder
- Preheat oven to 170°C (340°F). Grease and line an 8 inch (20cm) springform cake tin.
- Beat the egg whites until soft peaks form.
- Gradually add sugar and continue to beat until mixture become glossy and stiff peaks form.
- Reserve some of the nuts and chocolate for decorating the cake and gently fold in the remaining chocolate and nuts together with the cocoa powder. Spoon mixture into cake tin and smooth the top.
- Bake for 40-50 minutes or until firm. Cool on a cake rack. Decorate with grated chocolate and reserved nuts.
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