Preheat oven to 130ºC.
Line two baking sheets with grease proof of baking paper.
Pour the egg whites in the bowl of your mixer and beat the egg whites until they hold soft peaks. Now add the castor sugar one tablespoon at a time and keep beating until the meringue holds stiff, shiny peaks.
Gently fold in the vanilla, vinegar and corn starch. Use a small sieve and gently sieve the cocoa over the meringue and fold it in, but do not mixed it all in, if you bake it and the cocoa shows here and there through a fold in the meringue, it is most appealing.
Use a sponn and form 8 big meringues on the two baking sheets.
Place in the oven and bake for about 60 - 70 minutes, then turn the oven off and leave the meringues to cool in the oven.
You should have a crispy, pale colored meringue with swatches of chocolate on the outside and a soft nougat filling on the inside.
Whip the cream and caster sugar in a mixing bowl. Melt the chocolate
over a pot of simmering water and when it is melted drizzle over the
Add a dollop of cream on the meringues and scatter some
berries over the top.
Recipe reprinted with permission of Nina'sKitchen
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