I love this recipe; it is pure magic and science. The chocolate ends up in a clever place and people are impressed. Nuts are not essential, use your imagination. I cook them when the oven has been used for a meal.
2 large egg whites
120 grms caster sugar
200 grms Chocolate with nuts
(food colour if being flash)
Preheat the oven to 180C/gas 4/fan 160C.
Line two baking sheets with foil
Whisk the egg whites with a pinch of salt until stiff and dry.
Gradually whisk in the sugar a little at a time to make a thick and glossy meringue.
Mix in the chocolate and gently fold into the meringue with a large metal spoon.
If using colour add a few drops in random places and fold gently.
Spoon heaped teaspoonful’s of the meringue mixture, spaced apart, on to the lined baking sheets.
Put the sheets in the oven, then turn it off and leave the cookies for at least 3 hours, overnight or until the oven is cold.
Flavours so far-
Whittaker’s Macadamia and white chocolate
Whittaker’s Macadamia and Milk chocolate
Crystallised ginger and white chocolate
Cadbury Rocky Road
Fine lemon rind, crystallised ginger, white chocolate and black pepper
Dark chocolate and flaked almonds
Cranberry and pistachio