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135Total Time
20Prep Time
115Bake Time
A little effort

Mini meringue with chocolate fondue

1 Reviews

About the bake

This is truly a glamorous dessert to impress dinner guest with,  the different unrefined sugars used bring beautiful flavour and colour to the baked meringue.

135Total Time
20Prep Time
115Bake Time
A little effort


  1. Step 1:

    Preheat the oven to 110ºC (90ºC fan, gas mark 1). Whisk the egg white in a clean grease-free bowl until stiffly peaking.

  2. Step 2:

    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.

  3. Step 3:

    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.

  4. Step 4:

    Line two baking sheets with baking parchment. Then dollop teaspoonfuls 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.

  5. Step 5:

    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.


    • 3 Egg white(s) (free range)
    • 50g Billington's Unrefined Golden Caster Sugar
    • 50g Unrefined dark muscovado sugar
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 200g Dark chocolate
    • 142g Double cream
    • 25ml Olive oil (mild)
    • 500g Strawberries

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