- 280g/10oz golden caster sugar
- 6 free-range eggs, whites only
- pinch of cinnamon
- 350g/12oz raspberries
- 100g/3½oz dark chocolate
- Preheat the oven on to 140C/275F/Gas 1.
- Pour the sugar into an oven tray and bake for 30 minutes.
- Whisk the egg whites while adding the warm sugar. Whisk well until the whites form a hard peak shape when the whisk is removed.
- Line an oven tray with baking paper.
- Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. Sprinkle with cinnamon and bake in the oven for 30-35 minutes.
- Melt the chocolate in a bowl over a simmering pan of water.
- When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on each one.
- With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving.