Chocolate Swirl Meringues

Makes ± 60 meringues



4 extra-large egg whites
15 ml white vinegar
2 ml salt
250 g (300 ml) Huletts Castor Sugar
5 ml vanilla essence
30 ml cocoa powder sifted




  1. Preheat the oven to 120°C.
  2. Place the egg whites, vinegar and salt in a bowl and beat until soft peaks form.
  3. Add the sugar by the spoonful while beating continuously for about 10 minutes until the mixture is stiff and glossy.
  4. Fold in the vanilla essence and sifted cocoa.
  5. Do not over mix.
  6. Using two teaspoons, drop heaped spoonfuls about 3 cm apart onto buttered baking trays.
  7. Bake for about 60 minutes.
  8. Turn off the oven, leave in oven and allow the meringues to dry out in the oven for about an hour.
  9. Make sure that baking trays are spread with BUTTER only. Otherwise the meringues will stick to the pan.

Useful Hint: For plain meringues, leave out the cocoa powder. Meringues can be coloured in various colours by adding a few drops of food colouring.

Estimated costing, mark-up & suggested selling price

Ingredients:R 23.41
Electricity / refrigeration:R 6.00
Packaging:R 0.00*
Total expenses:R 29.41
Recommended profit:R 24.59
Total:R 54.00
Recommended selling price per meringue (R54.00 divided by 60 meringues):R 0.90
*Should you use serviettes or paper plates for packaging, remember to include this in your cost