Chocolate Meringues

Ingredients

• 4 Egg whites (At room temperature)
• 200 g Caster sugar (powdered sugar) (Fine sugar for a smooth meringue)
• 30 g Unsweetened cocoa powder (Sift before incorporating)

Instructions

1. Prepare the egg whites

   Pour the 4 egg whites into the mixer bowl, add a pinch of powdered sugar and start whisking at medium speed.

   Time: PT5M

2. Whisk the egg whites to stiff peaks

   When the mixture becomes foamy, increase the speed and whisk until soft peaks form, then gradually incorporate the remaining sugar (200 g) in a stream while continuing to whisk until firm and glossy peaks are achieved.

   Time: PT10M

3. Fold in the cocoa

   Remove the whisk, sprinkle the sifted cocoa powder (30 g) over the meringue and gently fold it in using a spatula with folding motions until the colour is uniform.

   Time: PT2M

4. Pipe the meringues

   Transfer the meringue into a piping bag fitted with a star tip. On a baking sheet lined with parchment paper, pipe rosettes about 3 cm in diameter, spacing them about 2 cm apart.

   Time: PT5M

5. Low‑temperature baking

   Place the sheet in the pre‑heated oven at 80 °C and bake for 2 hours without opening the oven door.

   Time: PT2H

   Temperature: 80°C

6. Rest and cooling

   Remove the meringues from the oven, let them rest on the sheet for 10 minutes, then transfer them to a rack to cool completely before serving.

   Time: PT30M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

20 g

Fat

0.5 g

Fiber

1 g