Chocolate Meringues

Ingredients

• 2 egg whites
• 1/2 cup (100g) caster sugar
• Pinch of cream of tartar
• 100g Cadbury milk chocolate baking block, chopped

Method

1. Preheat the oven to 100°C. Line an oven tray with baking paper.
2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking well between each addition, until meringue is thick and glossy and sugar is completely dissolved. Add the cream of tartar and whisk until just combined. Spoon into a piping bag fitted with a 1cm-fluted nozzle. Pipe 3cm-round meringues onto the lined tray. Bake for 30 minutes or until meringues are dry to the touch. Turn off oven and set aside, with door ajar, to cool completely.
3. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts.
4. Use a small pallet knife to spread a little of the melted chocolate onto the base of each meringue. Place on a wire rack and set aside for 30 minutes to set.