INGREDIENTS

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• 2 tablespoons icing sugar
• 1 tsp. vanilla essence
• ½ teaspoon white vinegar
• 200g dark chocolate, melted and cooled slightly

METHOD

1. Pre-heat oven to 140 degrees. Line a baking tray with baking paper and set aside.
2. Place the egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks are formed. Gradually incorporate both sugars (about 2 tablespoons at a time) and then the vanilla and vinegar. Increase speed and whip until mixture is stiff, glossy and able to hold its shape.
3. Drizzle chocolate on top of meringue but do not mix in. Spoon out and drop mixture onto lined baking tray.
4. Repeat step 2 until all the chocolate and meringue is used.
5. Bake meringue for about 40-50 minutes or meringue easily peels away from baking paper. Cool on a wire rack.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.