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Swedish Meringues
The Chocolate Sauce is also wonderful served warm or cold on ice cream. If you don't have superfine sugar, you can make your own by spinning regular sugar in a blender or food processor.
4 egg whites (at room temperature)
Pinch of salt
1 cup superfine sugar Chocolate Sauce
1 cup granulated sugar
3/4 cup water
1 cup unsweetened cocoa
Preheat oven to 250 degrees F. Grease a cookie sheet heavily with butter; then coat with flour, tapping to remove any extra.
In a large mixing bowl, beat egg whites and salt until foamy. Gradually beat in sugar. Beat until whites are very stiff and form solid peaks. Drop meringue by rounded tablespoons onto prepared pan. Bake 50 minutes. If meringues begin to brown, reduce heat to 200 degrees F.
To make Chocolate Sauce, bring sugar and water to a full boil in a heavy saucepan. Boil 2 minutes. Remove from heat; add cocoa and beat with a wire whisk until smooth.
Serve each person 2 meringues, with a tablespoon of sauce drizzled over each.
Serves 8 to 10.
