Alpro Chocaholic Meringues

Light, airy chocolate meringues with a gorgeously gooey sauce made with Alpro Chocolate shake and soya cream alternative. Yep, that ticks all the boxes!

1. 1

   Preheat the oven to 140ºC/275ºF/Gas 1, and line 2 baking trays with baking parchment.
   
   First of all make the meringues. In a very clean dry bowl, whisk the egg whites with the vanilla extract, cream of tartar and the white wine vinegar until they form stiff peaks. (An electric whisk makes short work of this.) Add the sugar, a spoonful at a time, and continue beating until the meringue is stiff and shiny, then gently fold in the cocoa powder.
   
   Using a piping bag or a small spoon, shape the meringues on the prepared sheets. Place the trays in the lower part of the oven and bake for about 1 hour. The meringues are done when they will peel easily off the paper and feel firm to the touch on the underside. Once the meringues are cooked turn the oven off and open the door slightly, and let the chocolate meringue cool completely to ensure they dry out. The meringues can now be stored in an airtight container until ready to fill.
   
   To make the sauce, melt the chocolate, Alpro Chocolate shake and Alpro Cream alternative gently in a small saucepan. Remove from the heat and gradually beat until the sauce is smooth and glossy. Leave to cool and thicken. To serve, generously spread the base of one meringue and place against the base of another to make a sandwich.