This delicious meringue recipe comes from Clodagh McKenna, the face of Aga in Ireland.
Five egg whites
220g caster sugar
90g good quality dark chocolate, grated
Pour the egg whites into a bowl and whisk until a soft peak forms. Then carefully whisk in the sugar until it reaches a soft peak again. Fold in the grated chocolate.
Line two baking trays with greaseproof paper and spoon little blobs of the meringue mixture on to the greaseproof paper.
Place in the simmering oven of an Aga for one and a half to two hours
• For plain meringues omit the grated chocolate
• For extra chocolatey meringues add three teaspoons of cocoa powder to the meringue mixture.