for your december hot chocolate.

Chocolate Dusted Meringues.

You will need:

2 large organic egg whites

3 ml (1/2 tsp.) white vinegar

3 ml (1/2 tsp.) water

3 ml (1/2 tsp.) best quality vanilla

1 g (1/4 tsp.) baking powder

pinch of finely ground sea salt

150 g granulated sugar

cocoa powder for dusting

Method:

With an electric mixer, beat together egg whites, vinegar, vanilla, water, baking powder and salt. Beat until mixture is stiff and forms peaks, but is not dry. Add sugar 50 g at a time, beating constantly.

Grease a cookie sheet. Place mixture into piping bag and squeeze out meringue into circles the size of 25 cents.

Bake in 120 degree oven until firm, approximately 15 minutes.

Dust with cocoa powder before serving.

Makes: 3-4 dozen small-medium sized meringues

*tip: serve with coffee or hot chocolate, and float in mug instead of sugar!

Food and Styling: Tara Ballantyne

Photography: Birgit Fauske