NOTE : Meringues and best made on hot dry days. If this is not the case then just whip them in your dehydrator after they have cooled at the end. They will then crisp back up.
BASIC VANILLA MERINGUE
4 egg whites
¾ cup un-refined castor sugar *See note below
Pinch of salt
1 1/2 tsp white vinegar
1 tsp vanilla extract
*To make an un-refined castor sugar, blend raw un-refined sugar in a coffee grinder or mill until powdered
Preheat oven Bake at 160°C
Separate your egg whites into a clean glass or stainless steel bowl. Make sure you’re egg whites are extremely clean with no dirt or egg yolk. The best way to do this is to separate the eggs into a clean glass one at a time first so you don’t spoil your other eggs if ones dirty or you crack a yolk. Add salt.
On a fast speed beat your egg whites until stiff peaks form. This takes about 5 minutes.
Now add your sugar slowly, one tablespoon at a time. Once your sugar has been added scrape down the sides of the bowl with a spatula then beat for another 5 minutes until thick and glossy. Add vinegar then beat for another 2 minutes. Fold through vanilla extract. Test your meringue by smoothing some mixture in between your thumb and index finger. If the mixture is silky smooth then it’s ready. If it is still gritty and you can feel the sugar then beat until smoothness is achieved.
Dollop tablespoons of mixture onto a lined baking tray. Try not to handle your meringue to much.
Place straight into the oven and bake for 1 hour. Then turn the oven off and leave to cool for another hour with the door slightly wedged open with a wooden spoon. Store in a plastic container for up to 3 weeks.
RAW CHOCOLATE AND HAZELNUT SWIRL
In a double boiler melt together:
2 Tbsp coconut oil
2 Tbsp cacao butter
1 Tbsp honey
2 Tablespoons cacao powder
1/4 cup roasted hazelnuts, cooled and crushed
Once your meringue is at its final stage and super smooth fold through your raw chocolate with the vanilla.. Only fold a few times to reduce handling. Resume with method above only scattering over your roasted hazelnuts last minute.