Cocoa Meringues are easy to prepare. Delicious and very tasty, they are perfect as a Christmas gift, but if you’re a super sweet tooth, try putting a couple in a cup of hot chocolate…
Here is the hot chocolate recipe I make, and other tasty ideas for using up leftover egg whites
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Cocoa Meringues Ingredients
- 4 egg whites egg whites (about 4 egg whites)
- 12.7 oz powdered sugar
- 3 tsps unsweetened cocoa powder
Tools
- 1 Food processor Thermomix TM31 – TM5 – TM6
- 1 Stand mixer
- 1 Teaspoon
- 1 Piping bag
- 2 Baking trays oven trays
- Parchment paper
Preparation of Cocoa Meringues
WITH STAND MIXER: Weigh the egg whites and powdered sugar. Place both the egg whites and sugar in the stand mixer bowl (1) and mix at medium-high speed (2), add the cocoa and mix for at least 15-20 minutes, the mixture should be frothy and glossy, and a pointed tip should form on the beaters. (3) When ready, take the piping bag with the nozzle of your choice (4).
WITH THERMOMIX: Place the sugar in the bowl and grind it to powder, 30 seconds at speed 10 (5). Push it down with a spatula and place the butterfly whisk (6). Add the egg whites (7) and whisk for 15 minutes at 98°F (37°C) at speed 3, gradually adding the cocoa through the lid hole (8). The mixture should be frothy and glossy.
Now we put our meringue in a piping bag and start shaping the treats, trying to make them all the same size. Once we have filled the baking trays, we can bake them.
We place them in a preheated oven at 250°F (120°C), static for 10 minutes, then lower to 212°F (100°C) and continue baking for another 60 minutes. Check that they are perfectly dry and let them cool in the oven.
Notes
The egg whites to be used must be stored in the refrigerator from the day before, they should sit for about 24 hours. Then take them out of the fridge and let them reach room temperature. Doing so works very well for me!
There should be no traces or residues of yolk, otherwise the egg whites will not whip. The bowl in which we will whip them must also be perfectly clean, free of fats, and completely dry.
The meringues can be stored in glass jars with airtight lids, away from moisture and light. Stored this way, they keep for a couple of months.
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