Melon-flavored meringue

Ingredients

For the meringue

• 170 g egg whites at room temperature
• 200 g sugar
• 1/8 teaspoon salt
• 3 drops melon extract
• 3-4 drops vinegar
• 1 teaspoon vinegar for degreasing the utensils

For the whipped cream

• 200 ml cold whipping cream

For the chocolate sauce

• 50 g dark chocolate with 55% cocoa
• 50 g liquid cream

Preparation

1. Preheat the oven to 120°C. 2. Wipe the mixer bowl and beaters with 1 teaspoon of vinegar. 3. Beat the egg whites with the salt and 3-4 drops of vinegar until stiff peaks form. 4. Add the sugar in 5 batches, mixing after each one until it has dissolved completely. The egg whites should be glossy and form stiff peaks. Add the melon extract and mix until incorporated. 5. Draw a 20 cm circle on the back of the parchment paper and place the paper on the baking tray. 6. Spoon the meringue into a piping bag and pipe around the outline of the circle, then fill the middle. Pipe another row around the edge. Bake for 1 hour-1 hour and 30 minutes, until the surface is dry and the meringue lifts easily from the paper. If your oven has a fan setting, turn it on; with a gas oven, keep the door slightly ajar. 7. Let the meringue cool completely, about 1 hour. Beat the cold whipping cream until it increases in volume and holds its shape, then spread it over the meringue. 8. Melt the chocolate with 30 g of the cream for the topping over low heat for 2 minutes, until fluid. Turn off the heat, add the remaining 20 g of cream and mix well. Drizzle the chocolate over the whipped cream.