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Tastelishes Cocoa Meringues




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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Tastelishes eBook with recipes to create gourmet-style appetizers like Blini with caviar.    Tastelishes Home Cooking with Natural Food.    Tastelishes recipes on baking fresh bread with a denser texture and a crisp crust, easy homemade sourdough and more.    Tastelishes recipes on cooking delightful festive side dishes.    Tastelishes recipes for cooking hearty and healthy soups.    Tastelishes recipes on refreshing salads and a homemade versatile tangy vinaigrette.    Tastelishes recipes for classic dips and sauces.     Tastelishes bakes the ultimate cupcakes like a Cappuccino Cupcake with a light Tiramisu cream finish or a Red Velvet Cupcake with a Black Forest-style topping, Nutella cupcake, Pizza cupake and more.    Tastelishes recipes for baking heavenly Dream Cakes like a light Bee Sting.     Tastelishes new recipes for baking trendy cakes.    Tastelishes recipes on baking classic cakes from scratch.    Tastelishes Sweets and Desserts. Recipes to create irresistible temptations.    Tastelishes eBook with recipes for cake toppings and fillings like Tastelishes crocant, buttercream and more.    Tastelishes baking Christmas Cookies and more festive baking.

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