Mandarin-topped chocolate meringue nests

Chocolate and citrus make a perfect pair! Make meringue in advance for a dinner party.

More than 1 hour

Serves 6-8

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  • 1 slab (100g) dark chocolate 
  • 3 egg whites 
  • Pinch of salt 
  • ⅓ cup (80g) castor sugar
  • 1 slab (100g) dark chocolate
  • ¼ cup (60ml) cream 
  • 3 mandarins
  • Handful pomegranate rubies and fresh mint


  1. Preheat oven to 120°C
  2. For meringue, melt dark chocolate over a double boiler (a glass bowl over a pot simmering water), then cool slightly. 
  3. Whisk egg whites with a pinch salt to medium peaks.
  4. Whisk in castor sugar, a teaspoon at a time until sugar has dissolved.
  5. Add ¼ chocolate and gently stir through meringue.
  6. Fold through remaining chocolate. 
  7. Place spoonfuls of meringue on a baking tray and make a hollow in the centre of each one. Bake for 40 minutes until crisp and cooked through. 
  8. Cool on a wire rack. (if it’s very humid outside, you can cool meringue in the switched-off oven too.)
  9. For topping, melt the remaining slab of dark chocolate and cream together. 
  10. Serve each meringue topped with a spoonful of melted chocolate, segments of mandarin, a handful pomegranate rubies and fresh mint.


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