My favourite bit about drinking hot chocolate is when those teeny marshmallows start to melt and go gooey. So I thought ‘scrap the cream!’ Let’s just splodge a huge blob of marshmallow on top. I think this is technically meringue, but melted marshmallow consistency is what I was going for and that’s what I got!
You need to heat up your sugar in this meringue, which gives you a different consistency. I found when I simply whisked egg whites and sugar, once it had sat on the hot chocolate for a while it seemed a little ‘cooked’ and the texture when a bit iffy. But hey, if iffy’s what you’re after, go classic!!
I say, put around 65g of caster sugar and 2 egg whites in a glass bowl and heat gently over a pan of barely simmering water. Stir constantly until your sugar has dissolved. You’ll know when this has happened as you won’t be able to feel the granules of sugar when you rub the meringue between your fingers.
Once the sugar has dissolved, take off the heat and start whisking until your meringue forms peaks. Your peaks won’t be very stiff but you should be able to tip the bowl upside down over your head. Don’t blame me for limp meringue based accidents!
Once your meringue is ready, make your hot chocolate. I added a teaspoon of Hotel Chocolat’s salted caramel and pecan chocolate spread to mine. I know how to indulge! Then pipe your meringue over the top. It won’t sink, promise. You can give the meringue a quick blow torch if you like. I say just go for it!
Admittedly it’s a bit of a faff, but a faff I’m willing to go through for gooey marshmallowy goodness! Drink out of your favourite mug and enjoy.