Make these in a size to suit the occasion: small for petit fours, medium as individual desserts or larger as one pavlova to share.
Chocolate Meringues
Ingredients
4 egg whites
1 cup caster sugar
1 tablespoon CADBURY BOURNVILLE Cocoa sifted
1 teaspoon white vinegar
Whipped cream, for serving
Mixed berries, for serving
Method
Draw 16 x 6cm circles on baking paper and place on baking trays. Beat the egg whites until stiff peaks form. Continue beating, adding the sugar a little at a time until dissolved. Sprinkle over the cocoa and vinegar and gently fold in
Pipe or spoon some meringue onto each circle spreading and smoothing so there is a rim around the outer edge of each circle
Bake in a moderately slow oven 150°C for 45 minutes. Turn oven off, leave door ajar and cool meringues in oven
Spoon the cream into each meringue and top with the berries. Serve immediately
