Chocolate Meringue

This is such a simple dish, made using the traditional French method

https://www.cutoutandkeep.net/projects/chocolate-meringue • Posted by Aurum Press

Makes about 24 mini meringues

You will need

120 g (4¼oz) Egg White s (about 6 eggs) 180 g (6oz/¾ cup) (superfine) Caster Sugar 60 g (2oz/generous ? cup) Icing Sugar , sifted 15 g (½oz/1 tbsp) Cocoa Powder 20 g (¾oz) Cocoa nibs, roughly chopped 500 g (1lb 2oz) tempered Dark Chocolate , for dipping

Project Budget

Time

Difficulty

Description

Makes about 24 mini meringues

Instructions

1. Preheat the oven to 110°C (225°F/Gas ¼) and line a baking tray (sheet) with silicone (baking) paper. Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster (superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form. Carefully fold in the icing (powdered/pure) sugar and cocoa powder – do not overwork the mixture.

2. 

   Spoon into a piping (pastry) bag, snip a hole in the end and pipe 3.5cm (1½ inch) bulbs onto the tray. Sprinkle with cocoa nibs and bake for 1½ hours, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in tempered chocolate