Chocolate Meringue Logs

I love making my own vanilla bean ice-cream, which uses an absurd number of egg yolks. This recipe is my solution as to what to do with the left over egg whites. The meringue logs are crisp on the outside and nice and chewy in the middle. I like to use a dark chocolate with at least 70% cocoa, to counteract the sweetness of the meringue.

3 egg whites
150 grams caster sugar
1 tablespoon cocoa
100 grams dark chocolate, melted
Preheat the oven to 120˚C and line two baking trays with baking paper.

Beat the egg whites until stiff. Add the sugar, one third at a time, beating after each addition until the sugar has dissolved. Fold through the cocoa.

Spoon the meringue mixture into a large piping bag, and pipe into logs approximately 10cm long the on the baking trays. Bake for approximately half and hour, or until crisp.

When cool, drizzle with the melted chocolate.