Makes 30-40 small meringues OR 18 large 6 large egg whites 140g brown sugar 250g caster sugar 1 star anise ¼ tsp ground cinnamon Pinch freshly grated nutmeg Dutch cocoa, for dusting Method Preheat oven to 110C.
Place a medium saucepan of water over gentle heat and bring to a simmer. Place egg whites, brown and caster sugar in a heatproof bowl over the saucepan, ensuring the bowl doesn't come in contact with the water. Add star anise and stir to break up the egg whites and mix in sugar. Heat for approximately five minutes, until a digital thermometer reaches 40C.
Remove from heat and discard star anise. Place in a bowl of a freestanding electric mixer and whisk on high speed for about eight minutes, until the mixture has cooled. Gently fold in cinnamon and nutmeg.
Use a dessert spoon and place large dollops of mixture upright on to the tray. I like to have mixture sticking up in places so when it cooks it will have pointy and crisp parts to nibble on, OR Using a small nozzle inserted into your piping bag. Pipe small 10cent piece size on lined baking trays, allowing room for the meringues to expand.
Sprinkle over cocoa with a fine sieve. Place in oven and bake for 45 minutes if making the mini meringues or 1 hour and 30 minutes if large. When they are ready, they will be dry underneath but still soft in the centre. Remove from oven and allow to cool.