Choc-Almond Meringues
Makes 26, Prep and Cook: 1 hour, 30 mins
180g block roast almond dark chocolate, chopped
4 egg whites, at room temperature
1 cup caster sugar
1 Trace 26 x 5cm circles, about 2cm apart, onto two sheets of baking paper. Grease two large oven trays. Place paper, trace-side down, onto prepared trays.
2 Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove from heat. Cool slightly.
3 To make meringue, beat egg whites in a small bowl of an electric mixer until soft peaks form. With motor operating, gradually add sugar, 1 tblsp at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 4 minutes, or until smooth and glossy.
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