Home / Dessert Chocolate Meringues with Raspberries and Nestlé Caramel Sauce
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
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.