Cocoa meringues
Light as air cocoa meringues !
Ingredients
- 1 egg white at room temperature
- 50 grams or 1/4 cup granulated or castor sugar
- 1 tsp vanilla extract
- 1 tablespoon cocoa powder natural or Dutch processed
Instructions
- Preheat oven to 90 C or 200 F.
- Line a cookie sheet with parchment paper.
- In a clean bowl, using a stand mixer or a hand mixer , whip the egg whites until they are foamy- 2 minutes or so.
- Add the sugar one tablespoon at a time and keep whipping.
- Continue whipping until stiff peaks form . When you upturn the bowl, the whipped whites shouldn't move at all.
- Mix in the vanilla extract.
- Sift in the cocoa all over the surface of the meringue and using a spatula , fold in twice or thrice until some of the cocoa is incorporated while some is still visible.
- Using a teaspoon, spoon the meringues on the prepared sheet .Place each teaspoonful about 2 inches apart. Sprinkle some more cocoa on top if you wish.
- Bake for one hour.
- Shut off the oven and let the meringues cool in the oven for one more hour.
Notes
When stored in an airtight container , the meringues will last upto a couple of weeks.
The recipe makes about 20 meringues. You can make twice or thrice the amount.
For the best whipping of egg whites , make sure your bowl is absolutely clean and grease free. Metal and glass bowls are better for the whipping.
The recipe makes about 20 meringues. You can make twice or thrice the amount.
For the best whipping of egg whites , make sure your bowl is absolutely clean and grease free. Metal and glass bowls are better for the whipping.