Another chocolate recipe made using Mortimer Chocolate Powder

Method

Draw a 23cm circle onto parchment paper, and place on a baking sheet.

In a large bowl whisk the egg whites until they form stiff peaks.

Add half of the sugar a tablespoonful at a time, whisking well after each addition.

Add the remaining sugar and whisk until the mixture is smooth and thick.

Lastly whisk in the vanilla essence, vinegar and cornflour.

Spoon the meringue onto the paper and spread within the marked circle.

Bake in a moderate oven 140 C (120 C for fan ovens) ,for 45 minutes.

Turn off the oven, but leave the meringue inside until completely cool.

This is a well behaved meringue that does not stick to the parchment paper. If you don’t have parchment paper, use greaseproof paper.