Chocolate Meringues
Servings: 10
Ingredients
- 150 g Egg whites approx 4-5 egg whites
- ¾ tsp Cream of tartar
- 150 g Caster sugar
- 35 g Dutch process cocoa
- 100 g Icing sugar
- 50 g Dark chocolate melted
Instructions
- Preheat fan-forced oven to 120°C/250°F and line 2 trays with baking paper
- In the bowl of a stand mixer, whisk the egg whites and cream of tartar on medium-high until stiff
- Gradually add the caster sugar, 1 tablespoon at a time. Whisk each spoonful for 30 seconds (set a timer!)
- Once all of the sugar has been added, continue to whisk until mixture is thick and glossy -about another 6-7 minutes
- Combine and sift the cocoa and icing sugar, then gently fold it through the meringue mixture (doesn't need to be completely combined)
- Using an ice cream scoop, mound 2 scoops of mixture onto tray and press down slightly to make a divot in the centre of each. Place 5 giant meringues per tray
- Melt the chocolate in a microwave and allow to cool a little, before swirling through the meringue.
- Dollop a teaspoon of melted chocolate onto each mound, then swirl through with a toothpick or skewer.
- Place the trays into the oven and bake for 1 hour. After 1 hour, turn the oven off and allow the meringues to cool in the oven without opening the oven door
- Serve when cool, or place in an airtight container for up to 3 days
Notes
- Baking for 1 hour in a conventional oven will make the meringues crispy outside and fluffy inside.
- Optional: make as giant meringues and don't push down in the centre -leave as mounds (can last 2 weeks in an airtight container)