Name: Choc-orangemeringues
Cook time: 85 min
Total time: 85 min
Ingredients: 3 egg whites; 3/4 cup (165g) caster (superfine) sugar; 1 tablespoon cocoa powder; 2 teaspoon orange rind, finely grated; 2 teaspoon orange-flavoured liqueur; 90 gram dark eating (semi-sweet) chocolate

Ingredients

3 egg whites

3/4 cup (165g) caster (superfine) sugar

1 tablespoon cocoa powder

2 teaspoon orange rind, finely grated

2 teaspoon orange-flavoured liqueur

90 gram dark eating (semi-sweet) chocolate

Method

Choc-orange meringues

1.Preheat oven to 120°C (100°C fan forced). Grease oven trays, line with baking paper.

2.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved between additions. Fold sifted cocoa, rind and liqueur into meringue mixture. Drop level tablespoons of mixture onto trays 2cm (¾ inch) apart. Bake about 1 hour. Cool on trays.

3.Drizzle meringues with chocolate, stand at room temperature until set.

Store in an airtight container for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Choc-orange meringues

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