Adapted from an Annabel Langbein recipe
5 large egg whites (at room temperature, and at least a week old)
Pinch of salt
160g Chelsea Caster Sugar
160g Chelsea Icing Sugar
1/2 tsp good quality vanilla extract
100g dark chocolate, cut into small chunks
½ cup almonds, chopped and dry toasted in a frying pan
1 cup freeze-dried cherries
Preheat oven to 180C and line two baking trays with baking paper.
Using an electric mixer, beat the egg whites and salt until quite stiff. Add the Chelsea Caster Sugar and beat on high for ten minutes, until glossy and thick. Add the Chelsea Icing Sugar and the vanilla, and fold together with a spoon. Add the chocolate, cherries, and almonds, and mix together gently until well incorporated.
Drop spoonfuls of mixture onto the tray, using either a dessert spoon or a teaspoon (depending on how big you want to make them). Note: I sprinkled a little bit of crushed up freeze-dried cherry onto mine before baking but they went black. So save this until after they’re cooked!
Reduce the oven temperature to 120C and place the trays in the oven. Bake for one hour, and then turn the oven off but leave the meringues in the oven until cool. They will keep in an airtight container for a few weeks.
This blog post was a collaboration with Chelsea Sugar.