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  • Feb 28th 2011
  • 0 comment


  • 6 large egg whites, at room temperature
  • pinch salt
  • 300g caster sugar
  • ½ cup (60g) dark cocoa, sifted
  • ½ tsp dried chilli flakes
  • 120g quality dark chocolate, roughly chopped into small pieces
  • 100g hazelnuts, toasted, roughly chopped
  • ¼ tsp freshly ground black peppercorns
  • ½ tsp sea salt flakes
  • 2 tbs (30g) dark cocoa, extra


  1. Preheat the oven to 150C (130C fan forced). Line two baking trays with baking paper.
  2. Attach the wire whisk and mixing bowl to the stand mixer. Place the egg whites and salt into the mixing bowl. Turn mixer to speed 6 and beat to soft peaks. Increase to speed 8 and continue beating adding the sugar in 3 batches, beating well in between each addition. The meringue will be very thick and glossy white.
  3. Add the cocoa and half the chilli. Beat on speed 1 until combined.
  4. Dollop small amounts of the mixture onto the prepared trays. Gently poke in the chocolate chunks and hazelnuts. Bake for 40 - 45 minutes or until very firm. Allow to cool completely in the oven with the door ajar.
  5. Sprinkle with a little pepper, salt and remaining chilli. Dust with cocoa and serve immediately.


  • Meringues can be made the day before serving and stored in an air tight container.