ANZAC biscuits are a popular biscuit in Australia and here in New Zealand. These cookies are a simple mixture of flour, oats, golden syrup, desiccated coconut, sugar, butter and baking soda. I added some cacao, a few chocolate chips and some instant espresso powder to the mixture to turn them into chocolate ANZAC biscuits. YUM!
This is a very popular kiwi dessert and I have made it many times. It’s a big hit every time and literally gone in seconds. I’ve made it for my Dutch family when we were over in the Netherlands last Christmas and they LOVED it!
1/2 cup yoghurt (like strawberry yoghurt if you put strawberries on top, or black forest yogurt etc)
Fresh fruit (kiwi, strawberries, blueberries or other fruit of your choice)
Preheat oven to 130 degrees Celsius
In a bowl of your stand mixer, add the egg whites and with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
Start adding the sugar, 1 tablespoon at the time and continue to beat on high speed until the meringue holds very stiff and shiny peaks. . The meringue should feel smooth, not gritty.
Beat in the vanilla extract
Sprinkle the vinegar and cornflour over the top and gently fold it in the meringue with a spatula.
Transfer the meringue to a baking sheet with baking paper and spread it into a circle.
Bake for 60-75 minutes or until the outside is dry and has a very pale cream colour.
Turn off the oven and leave the oven door slightly ajar and let the meringue cool completely in the oven.
Just before serving, whip the cream with sugar and vanilla extract until soft peaks.
Gently fold in the yoghurt and add the mixture on top of the meringue.
Decorate with fruit as you like.
The yoghurt is my own addition to this recipe. You can leave it out but whip 1 cup of whipping cream (240ml) instead of 1/2 cup.
Melt some dark chocolate and drizzle that over the fruit to make it even more decadent.