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Chocolate Meringues
Light and crunchy meringues with an intense chocolate flavor, made by whisking egg whites with sugar, then incorporating unsweetened cocoa. Ideal to accompany coffee or decorate a dessert.
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Critical Success Points
- • Whisk the egg whites to stiff, glossy peaks.
- • Incorporate the sugar gradually to avoid destabilising the meringue.
- • Fold in the cocoa without breaking the air bubbles.
- • Bake at 80 °C for 2 hours without opening the oven.
Safety Warnings
- • Handle the hot oven with care.
- • Raw egg whites may contain salmonella; use pasteurized whites if you are pregnant or immunocompromised.
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