Chocolate swirl meringues

Puddings and cakes

  • Serves: 1
  • Preparation time: 30 minutes
  • Cooking time: 2 hours


  • 20 egg whites
  • 1.125kg caster sugar
  • 15g cornflour
  • 100g cocoa powder - sieved



  1. Pre-heat the oven to 150°C/300°F/G2
  2. Line baking sheets with baking parchment.
  3. Place the egg whites and caster sugar in a large heatproof bowl and sit over a pan of simmering water.  Be careful for the bottom of the bowl not to come in contact with the water.
  4. Stir the whites with a wooden spoon until the sugar has completely dissolved and the mixture is quite hot to the touch.
  5. Remove from the heat and whisk the whites until the meringue is very thick, white and glossy.
  6. Whisk in the cornflour.
  7. Using a large metal spoon, mix the cocoa powder into the meringue, using only 3-4 strokes. Don’t mix it thoroughly; you want to leave swirls of dry cocoa powder through the meringue.
  8. Spoon the meringue onto the prepared baking sheets in 30 large spoonfuls, making each meringue as ‘peaky’ as possible.
  9. Place the meringues in the oven and immediately reduce the heat to 120°C/250°F/G Half.
  10. Bake for two hours, then turn off the oven and leave the meringues inside until the oven is completely cold, preferably overnight.