About this recipe:It may sound odd, but these chocolate and nut meringue concoctions are put in a preheated oven which is immediately turned off - the biscuits can then be 'forgotten' in the oven overnight, awaiting the chance to be gobbled up on the 'morrow. They will be out of sight but on your mind, and in your tum the very next day!
2 egg whites
1 pinch salt
135g caster sugar
1 teaspoon vanilla extract
170g plain chocolate chips
145g salted peanuts
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:5hr › Ready in:5hr10min
Preheat oven to 180 C / Gas 4. Line baking trays with baking parchment or aluminium foil.
In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts (if desired). Spoon onto the prepared baking trays.
Place the meringues into the preheated oven, shut the door and turn off the oven immediately. Let meringues sit in the turned off oven for 5 to 6 hours or overnight.