Ingredients

  • 4 egg whites
  • Pinch of salt
  • 1 ½ cups (375 ml) castor sugar
  • 1Tbsp (15 ml) NESTLÉ COCOA POWDER
  • 1 tsp (5 ml) white vinegar
  • 1 tsp (5 ml) corn flour
  • 1 tsp (5 ml) vanilla extract
  • Nestlé Caramel Sauce
  • NESTLÉ Dessert & Cooking Cream
  • Fresh raspberries
  • Mint leaves
  • Sugar crystals

Method

  • Preheat oven to 150˚C. Line a large baking tray with baking paper.
  • Beat together 4 egg whites in a bowl with a pinch of salt until soft peaks form.
  • Add 1 ½ cups (375 ml) castor sugar, 1 Tbsp (15 ml) at a time, whisking until thick and glossy.
  • Fold in 1 Tbsp (15 ml) NESTLÉ COCOA POWDER, 1 tsp (5 ml) white vinegar, 1 tsp (5 ml) corn flour and 1 tsp (5 ml) vanilla extract until well combined.
  • Dollop 6 rounds of the mixture onto the lined tray.
  • Using the back of the spoon, make a slight indent in the top of each meringue.
  • Place in the oven and immediately reduce temperature to 120˚C.
  • Bake for 45 mins then turn the oven off and leave the meringues in it to cool completely.
  • To serve, top each meringue with lashings of NESTLÉ CARAMEL SAUCE and NESTLÉ Dessert & Cooking Cream and top with fresh raspberries.
  • Garnish with mint leaves and sugar crystals.

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