Chocolate Meringues
Directions
- 1Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
- 2Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
- 3Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
- 4Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
- 5Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
- 6Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
- 7Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly—you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
- 8Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly—you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
- 9Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly—you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
- 10Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.
- 11Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.
- 12Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.
Ingredients
- 5 large egg whites
- 5 large egg whites
- 5 large egg whites
- 1.5 cups granulated sugar
- 1.5 cups granulated sugar
- 1.5 cups granulated sugar
- 1 pinch fine salt
- 1 pinch fine salt
- 1 pinch fine salt
- 2 Tbsp Dutch-process cocoa powder
- 2 Tbsp Dutch-process cocoa powder
- 2 Tbsp Dutch-process cocoa powder
Equipment
whiskmetal bowlpotovenstand mixerwhip attachmentspatulatwo large kitchen spoonsbaking trayparchment paper