Ingredients

Method

For the meringues:
• 5 free-range egg whites
• 3⁄4 t cream of tartar
• 150 g caster sugar
• 70 g icing sugar, sifted
• 30 g cocoa powder, sifted
• 50 g dark chocolate, melted, plus extra for coating
For the white chocolate-and-brown butter sauce:
• 150 g white chocolate
• 1⁄2 cup pouring cream
• 50 g brown sugar
• 100 g butter, browned
• 1 lemon, zested and juiced
• Maldon salt, a pinch

Method

Ingredients

1. Preheat the oven to 120°C and line a tray with baking paper. To make the meringues, whisk the egg whites and cream of tartar in the bowl of a stand mixer until medium-stiff peaks form.

2. Gradually add the caster sugar. Once all the caster sugar is incorporated, whisk for 5 minutes until the meringue is glossy and stiff. Gently fold in the icing sugar and cocoa powder until fully incorporated. Using a tablespoon, scoop dollops of the meringue onto the baking tray, add a teaspoon of melted chocolate to each, swirling it through. Bake for 1 hour or until the meringues are crispy on the outside and gooey in the middle.

3. To make the sauce, place the white chocolate and cream in a heatproof bowl over a pan of simmering water and allow to melt completely. In a small saucepan, melt the brown sugar with the brown butter and simmer for 5 minutes. Add the butter mixture to the white chocolate mixture and stir to combine. Adjust the consistency to make it a pourable sauce with some extra cream. Add the lemon zest and juice and mix. Set aside for serving.

4. Place the meringues on a cooling rack and pour over some melted dark chocolate. Allow to set, then serve each meringue in a pool of the white chocolate brown butter sauce topped with a sprinkle of Maldon salt.

Find more chocolate recipes here

Photographs: Myburgh Du Plessis
Production: Bianca Strydom
Food Assistant: Lerato Motau