Indulgent Chocolate Fudge Meringue
- 1 tablespoon Lotus Organic Cocoa Powder
- 1 cup Lotus Organic Rapadura Sugar
- 1 tablespoon Lotus Organic Choc Bits
- 3 organic egg whites
Preheat oven to 120ºC.
Using an electric mixer, whisk egg whites for 5 minutes or until they form soft peaks. Gradually add sugar and whisk until the mixture is thick and firm. Add cocoa and whisk gently to combine, then fold in choc bits.
Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Place meringues into the oven for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside the oven.
Store meringues in an airtight container for up to 2 weeks.