Mini muscovado meringues with chocolate fondue recipe

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15 min


1 hr
15 minutes

These are gorgeous and a real treat… especially with the irresistible chocolate foundue!


  • 3 medium egg whites
  • 50g(2oz) Billington’s Golden Caster Sugar
  • 50g (2oz) Billington’s Light Muscovado Sugar
  • 50g (2oz) Billington’s Dark Muscovado Sugar
  • 200g bar dark chocolate
  • 142ml carton double cream
  • 25ml (1floz) mild olive oil
  • 500g packet strawberries


  • Preheat the oven to 110ºC / (90ºC fan) / Gas Mark 1. Whisk the egg white in a clean grease-free bowl until stiffly peaking.

  • Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.

  • Gradually whisk in the Golden Caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the Light Muscovado sugar into another bowl, and whisk the Dark Muscovado sugar into the third bowl.

  • Line 2 baking sheets with baking parchment. Dollop teaspoon-fulls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.

  • Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.

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