I used solid Willie’s Cacao to pimp these big chewy beauties with a sprinkle of chopped nuts…served with blousy whipped cream and berries just pile them high and let everyone help themselves.
To make 4 large meringues to smash and share or 8 individual portions you will need:
4 large egg whites, room temperature
200g golden caster sugar
2tbsp freshly grated cacao
1 tbsp chopped nuts
I small pot double cream, whipped
Strawberries and raspberries
Preheat the oven to 140 C/ 120 fan/ gas mark 1 and line a flat baking tray with parchment.
In a large dry and spotlessly clean bowl, whisk your egg whites until they form soft peaks.
Add the golden caster sugar a tbsp at a time, whisking until you have beautiful glossy stiff peaks.
Fold through the cacao, just enough to give a swirl of chocolate.
Blob generous domes onto the baking tray and tease spikes of meringue upward to give texture. Gently sprinkle the chopped nuts over the top.
Place in the middle of your oven and bake for 1 hour for large or 40 minutes for small, then turn oven off and open door to allow the meringues to cool in the oven. This will prevent them from cracking and collapsing. Serve when cool to very happy guests.
Serving everything piled together makes for a sociable pudding as everyone crafts their own pavlova/mess to their own tastes.