Instructions: Weigh out the sugar and have it ready on a plate.

Grate the chocolate and mix with the almonds.

Line the cold shelf with nonstick parchment or bake o glide.

Whisk the egg whites until white and stiff.

Continue whisking while adding the sugar one teaspoonful at a time.

Remove the whisk and gently fold in with a metal spoon the chocolate and almond mixture.

Make mounds of meringues on the prepared shelf either 16 halves or 8 nests. Slide onto the third set of runners from the top of the simmering oven and leave to dry out for 2 to 4 hours depending upon the warmth of your oven.

When cold fill with whipped cream.

These meringues can be served as cakes sandwiched together with whipped cream or make them into small nests and serve them with cream and chocolate sauce for a delicious pudding.

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