Chocolate Meringues

Yield: About 20-24 meringues

Prep Time: 15 minutes

Cook Time: 1 hour

Cooling Time: 1 hour

Total Time: 2 hours 15 minutes

Ingredients:

• 3 large egg whites (approximately 90g), at room temperature

• 1/4 teaspoon (1g) cream of tartar

• 3/4 cup (150g) granulated sugar

• 2 tablespoons (10g) unsweetened cocoa powder, sifted

• 1/2 teaspoon (2.5ml) vanilla extract

• 1/4 cup (45g) mini chocolate chips (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.

2. Beat Egg Whites: In a clean, dry bowl, beat the 90g egg whites and 1g cream of tartar with an electric mixer on medium speed until soft peaks form, about 3-4 minutes.

3. Add Sugar Gradually: Gradually add the 150g sugar, 1 tablespoon (12.5g) at a time, while continuing to beat the egg whites. Increase the speed to high and beat until the mixture is glossy and forms stiff peaks, about 5-6 minutes.

4. Fold in Cocoa and Vanilla: Sift the 10g cocoa powder over the meringue and gently fold it in, along with the 2.5ml vanilla extract, using a spatula until just combined. If you're adding 45g chocolate chips, fold them in now.

5. Pipe or Spoon Meringues: Transfer the meringue mixture into a piping bag fitted with a star tip. Pipe small mounds (about 1-1.5 inches in diameter) onto the prepared baking sheet. Alternatively, you can use two spoons to drop small mounds onto the sheet.

6. Bake: Bake the meringues in the preheAdated oven for 1 hour. After 1 hour, turn off the oven and leave the meringues inside for another hour to cool completely.

7. Serve: Once cooled, carefully remove the meringues from the baking sheet. Enjoy them immediately or store them in an airtight container at room temperature for up to a week.

Tips and Suggestions for Chocolate Meringue

• Sifting Cocoa Powder: Ensure the cocoa powder is well-sifted before folding it into the meringue. This will help avoid any clumps and ensure an even distribution of chocolate flavour.

• Flavor Enhancements: For an extra burst of flavor, sprinkle the tops of the piped meringues with a little sifted cocoa powder or cinnamon before baking. This adds a subtle richness and a slightly warm spice note.

• Perfect Peaks: When beating the egg whites, ensure the bowl and beaters are completely clean and grease-free. Even a small amount of fat can prevent the egg whites from whipping properly.

• Storage: Keep the meringues in an airtight container to maintain their crisp texture. If the meringues start to soften, you can re-crisp them in a low oven (200°F/90°C) for 10-15 minutes.

• Serving Ideas: These chocolate meringues pair wonderfully with coffee or hot chocolate. For a decadent treat, consider serving them with a dollop of whipped cream or a drizzle of melted chocolate.