Chocolate Marbled Meringue Nests

Step 2: Meanwhile, make up the Egg White Powder as directed in a large grease-free bowl.

Step 3: Whisk until very stiff and dry. Gradually whisk in the caster sugar in 4 batches, adding the Vanilla Extract with the last batch of sugar, to make a thick, glossy meringue.

Step 4: Scrape and drizzle a little of the melted chocolate over the top of the meringue using a spatula. Using a large metal spoon, gently turn the spoon over in the meringue a couple of times to gently marble it through the meringue, and then lift out a large scoop.

Step 5: Place on one of the baking trays in a rounded mound about 5cm (2inch) high. Repeat the drizzling, folding and scooping of the meringue to make 6 mounds in total – 3 per tray. Note: avoid mixing too much of the chocolate into the meringue at the beginning, it is easier to get a more consistent result by adding it gradually.

Step 6: Using the back of a wetted teaspoon, press the centre of each mound down to make a nest shape approx. 10cm (4inch) diameter. Bake in the oven for about 2 hours until the meringues are crisp on the outside and pale in colour. Transfer to a wire rack to cool completely.