Honey and Chocolate Meringues

200g Dark Cooking Chocolate
Whites from four eggs
175g Caster Sugar
50g Honey
100g icing sugar sifted
Flaked Almonds

Meringues are tricky to get right, too much whisking and they fall flat, put in the caster sugar too quickly and it will turn to paste. I have tried this a few times now and have finally got it right, just about. Here is my recipe for indulgent honey and chocolate meringues.

First make sure all utensils are clean then melt the chocolate any way you prefer and leave to one side to cool down.

Grab a large bowl and crack the eggs and pour out the whites being very careful not to let any yolk get into the bowl. Whisk the egg whites until they are fluffy and stiff and don’t move when you tip the bowl slightly. Add in the caster sugar a spoonful at a time whisking on each spoonful, don’t whisk for too long just enough for the sugar to mix in and don’t put too much sugar in at once. With some luck and patience the mixture should still retain the stiffness but be softer and smoother. Add the honey beating it in with a spoon and then fold in the icing sugar gradually. Finally add the chocolate and mix it in.

Place spoonfuls onto a tray of foil or baking paper, make them smaller rather than large as the larger you make them the more they will flatten when cooked. Place the flaked almonds on top and pop in the oven. Bake at 140c for about and 1 and 30 minutes or 2 hours depending on your oven and how you like them.


Once cooked leave them to cool in the oven for 30 minutes and serve as a delicious dessert.