Chocolate Cherry Meringues
4,6 / 10
ready in 1 hr 15 min.
Heat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and line a baking tray with grease-proof paper.
Whisk the egg whites with the lemon juice until stiff. Gradually trickle in the caster sugar, and continue beating until the mixture is glossy and forms stiff peaks. Carefully fold in the cherries, chocolate and lemon zest.
Using two teaspoons that have been dipped in water, place small mounds of the mixture on the baking tray and bake in the oven for 40-45 minutes.
Melt the cooking chocolate in a bain marie over hot, but not boiling, water. Take off the heat and leave to cool slightly.
Take the cooked meringues out of the oven and transfer the grease-proof paper to a wire rack to cool.
Dip the base of the meringue 0.5 cm deep into the chocolate and leave to dry.