The whites of four eggs, 200g of caster sugar, one teaspoonful of corn flour, two or three tablespoonfuls of ground-up black chocolate.
Mix the corn flour and sugar together. Whisk the egg-whites until you have stiff peaks, then whisk in the rest of the sugar a spoonful at a time until it is stiff and shiny. Next, fold in the ground-up black chocolate. Don’t mix it thoroughly – just enough to create a few chocolate swirls. Put tablespoonfuls of the mixture onto baking-sheets lined with non-stick baking-paper. Bake them at gas mark ½ /110C for about two hours or until the meringues are dry and come off the paper easily. You can store them in an airtight tin at this point.
Serve them as they are or dip the flat end in some chocolate. You can also sandwich them together with mascarpone beaten with frozen chopped raspberries and icing sugar.