These amazing meringues remind me of the South of France. Skyscraper high, crisp and light and deliciously chocolately!
- 150 g egg whites Approx 4 or 5 egg whites
- 200 g caster sugar
- 15 g cocoa powder
- 1 large bowl and whisk
- 1 stand mixer
- 2 baking trays and parchment paper
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Preheat the oven to 130 degrees centigrade (gas mark 1 or 0.5).
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Line two baking. trays with parchment paper
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Place the egg whites and sugar in a large bowl over a pan of simmering water and mix together using a balloon whisk until all the sugar is dissolved.
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Don't let the egg whites start to cook
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Transfer the mixture to a stand mixer and whisk for around ten minutes. The mixture should be stiff and shiny. If you don't have a stand mixer a hand whisk and large bowl will do just as well.
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Sift half the cocoa powder into the mix and fold in very gently. You want the cocoa powder to 'marble' the mixture, not to colour it completely.
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Do the same with the remaining cocoa powder, leaving a small amount to sprinkle on top of the meringues
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Spoon the meringue mixture into glorious mounds on the parchment paper.
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Bake for approximately 2 hours then turn off the oven and leave them to cool completely. Leaving them for 6 hours or overnight is best if you can wait that long.
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Serve with lashings of whipped cream and perhaps a mound of fresh fruit.
I love meringues!
This recipe really works. The meringue whisked up like a dream and best of all the cooked meringues were crisp all the way through. (I have never managed that before). I bet they would be good with a chocolate filling too.