• Grease three baking trays thoroughly or line with nonstick baking parchment. Whisk the egg whites until stiff and standing in peaks. Add the sugar, a tablespoon at a time, whisking continuously.
• Fit a piping bag with a large star nozzle and fill the bag with the meringue mixture.
• Pipe 36 rosettes on to the baking trays or spoon on if preferred. Bake in a very cool oven for 2 1/2 hours or until the meringues are crisp. Remove from the oven and cool on a wire rack.
• To make the chocolate sauce, put all the ingredients into a pan and heat very gently. Bring to the boil, reduce the heat and cook for 1 minute, stirring all the time. Spoon over the meringues just before serving.

Microwave Tip

• To make the chocolate sauce in the microwave, put all the ingredients in a measuring jug and microwave on full power for 5 minutes, stirring once.