These heavenly light and crisp cocoa meringues (also called Baiser in French) are a breeze to make and they literally melt in your mouth. Although they need to bake for 2 hours, the sweet reward is well worth it.
You will need: (Makes 20 Meringues)
3 egg whites, at room temperature
120 g white, fine granulated sugar or powder sugar (4.23 oz)
1 pinch fine salt
2 – 2 1/2 teaspoons cocoa powder
1 – 2 pinches of ground cinnamon (or very lightly heap the tip of a kitchen knife), optional
Pre-heat the oven to 225 Fahrenheit (100 – 105 Celsius)
Use a large baking tray covered with parchment paper
Beat the egg whites with an electric hand/stand mixer. Whisk on low for the first 30 seconds, then switch to the highest speed and beat for a total of 5 minutes. Add a pinch of salt and incorporate. Lower the speed a bit to add the sugar. Whisk on high for another minute. Add the cocoa and cinnamon and incorporate. You can either fully incorporate the cocoa or only roughly with a few strokes to create a marble effect. Fill the meringue into a large pastry bag with a tip attached (I used a flower tip). Pipe 20 meringues onto a large baking tray covered with parchment paper. Leave a little bit of space in between. Bake in a pre-heated oven, at 225 Fahrenheit (100 – 105 Celsius) for 2 hours, on the middle/center oven rack. Each baked meringue is about 2 – 2 1/4 inches (5 to 5.5 cm) in size. They will be light and airy, crisp and crunchy, slightly softer inside. They literally melt in your mouth with a burst of flavor. When stored in a cookie jar or in an enclosed tupperware bowl, the meringues will last up to a few weeks.
To add even more flavor and crunch, you could pipe the meringues onto the baking tray/parchment paper and sprinkle some chopped-up pistachios over each meringue, then bake.
Beaten egg white
Beaten egg white incorporating cocoa and cinnamon
Beaten egg white with cocoa and cinnamon
Piped meringue and a filled pastry bag with a tip attached
Piped meringues (raw, not baked yet)
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