These chocolate and almond meringues are not only good on their own with a cup of tea, they can also form the basis of a truly great ice-cream sundae or Eton mess. This recipe makes about 20 rochers.
- 4 eggwhites
- 230 gm pure icing sugar, sieved
- 1 tbsp Dutch-process cocoa powder, sieved
- 1 tsp vanilla-bean paste (see note)
- 80 gm almonds, roasted and coarsely crushed
- 200 gm dark chocolate (53% cocoa solids), melted
- 1Preheat oven to 180C. Whisk eggwhites, sugar and a pinch of salt in a heatproof bowl over a saucepan of gently simmering water until mixture is warm to touch (4-5 minutes). Transfer to the bowl of an electric mixer and whisk on high speed until firm peaks form, then fold through cocoa, vanilla and almond.
- 2Spoon mixture into a piping bag fitted with a 12mm-plain nozzle, pipe 5cm-mounds onto a large baking paper-lined tray and bake until dry (25-30 minutes). Transfer to a wire rack to cool. Drizzle chocolate over rochers and stand until set. Rochers will keep in an airtight container for up to 3 days.
Vanilla-bean paste is available from select delicatessens and supermarkets.