Makes 10
Prep time 10–15 mins, cooking time 1 hour
Nutritional information per 33g serving: Energy 373 kJ (89 kcal), Protein 1.6g, Fat Total 0.1g, – saturated 0.1 g, Carbohydrate 20.1 g – sugars 19.8 g, Sodium 25 mg

Ingredients

2 egg whites

95 g caster sugar

3/4 tsp vinegar

3/4 tsp artificial vanilla essence

3/4 tsp cornflour

35 g brown sugar

1/2 tsp ground cinnamon

2 tsp cocoa powder

water

Directions

Preheat oven to 180oC. Using an electric mixer, beat egg whites and sugar in a clean bowl until egg whites are thick and glossy and can hold a peak (about 7 minutes).

Mix vinegar and vanilla together and pour into the egg white mixture, add cornflour and continue to beat slowly.

In a microwave-safe dish, heat the brown sugar in the microwave for approximately 1 minute. Remove from microwave and add a dribble of water to the sugar to dissolve. The sugar will sizzle and dissolve quickly. Pour the brown sugar into the egg white mixture and stir through.

In a small bowl, mix the cinnamon and cocoa powder and, with a fine mesh sieve, dust the surface of the meringue with the powder.

Line a baking tray with baking paper and spoon the mixture onto the baking tray to make 10 equal-sized meringues. Try not to stir the powder into the mixture too much. It will be folded in as you shape the meringue on the tray.

Place the tray in the oven and turn the temperature down to 100oC.

Bake for 1 hour then turn the oven off and leave the meringues in the oven to cool with the door ajar.

Tip: If you are wanting a more refined look for your meringues, they can be piped onto the baking paper, but the cinnamon and cocoa powder will mix well with the egg white mixture in the process.

A natural Greek yoghurt with berries are lovely accompaniments to the meringues as the Greek yoghurt cuts through the sweetness of the meringue.

Marsha Mackie