Tuesday, September 17, 2019


adapted from : Queen
credit to :    kirsten tibballs

Ingredients :

60  gm  icing sugar
25  gm  Dutch cocoa powder,  plus extra for dusting
60  gm  egg whites,  at room temperature  (approximately  2 eggs)
pinch cream of tartar
60  gm  caster sugar
60  gm  dark chocolate chips

Instructions :

1.  Preheat the oven to 150'C (fan-forced oven).  Sift the icing sugar and cocoa powder into a small mixing bowl.  In a  separate bowl (or the bowl of a stand mixer fitted with the whisk attachment), whisk the egg whites with the cream of tartar and gradually add in the caster sugar.  Continue whisking until the sugar has dissolved, then remove from the mixer.

2.  Fold through the sieved icing sugar, cocoa powder and chocolate chips using a rubber spatula.

3.  Line a tray with baking paper and scoop large tablespoons of the mixture onto the prepared tray approximately 20 mm apart.

4.  Bake in preheated oven for approximately 1 hour, or until the meringue is crunchy right through to the centre.  Leave at room temperature to cool them.  Dust with cocoa powder prior to serving.  (or snow powder, if desired).

5.  Store cooled meringues in an airtight container for up to 3 weeks.  If they become soft, just dry them out in the oven for a short period.

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