Marbled meringues

Ingredients

100 g dark chocolate

3 egg whites

100 g sugar

1 tbsp cornstarch

For the filling:

25 g cocoa powder

40 g powdered sugar

150 g 35% heavy cream

Preheat oven to 150°C and line a baking sheet with parchment paper. Melt the chocolate in a double boiler (place the bowl with the broken chocolate over a pan of gently simmering water, making sure the bottom of the bowl is not touched by the water). When half the chocolate has melted, gently stir with a spoon and remove the pan from the heat, allowing the chocolate to melt completely. Cool.

In a large bowl, whisk the egg whites, gradually adding the sugar and cornstarch a little at a time, until stiff peaks form.

Pour the melted, cooled chocolate over the whipped egg whites in a thin stream. Using the handle of a spoon, gently create marbled patterns in the form of thin lines.

Using two spoons (tablespoons or teaspoons, depending on the desired size of the meringues), drop the egg whites onto a baking sheet (an even number). Bake for 30 minutes, then reduce the temperature to 100°C and bake for another 1.5 hours.

For smaller meringues, bake for 30 minutes at 150°C. degrees, then 1 hour at 100°C. Remove the baking sheet from the oven and let the meringues cool completely.

Meanwhile, prepare the filling. Sift together the cocoa powder and powdered sugar. Add 4 tablespoons of boiling water and mix well until a smooth paste forms. Cool.

Whip the cream until stiff, then mix with the chocolate spread until smooth. Layer the meringues with the cream and arrange on a serving platter. If desired, garnish the cakes with melted chocolate.

Enjoy!