Cocoa And Almond Meringues
Make large meringues with this recipe
Makes enough for: 1 batch Meringues
Ingredients
- 3 egg whites
- 180 g caster sugar
- 5 mls white spirit vinegar
- 50 g blanched almonds, toasted and finely chopped, divided
- 5 g cocoa powder, divided
Method
- Preheat the oven to 170° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the sugar 15mls at a time and whisk until completely dissolved and the egg whites are glossy and stiff
- Fold in the vinegar and once incorporated, add 30g almond and 3g cocoa powder
- Fold in to create swirls and then spoon large tablespoon fulls of the meringue onto a lined baking tray
- Sprinkle the remaining almonds and cocoa powder over the top and place into the oven
- Turn the oven down to 140° Celsius and bake for 35 minutes
- Turn the oven off and leave the meringues to dry for 2 hours
- Remove from the oven and store in an airtight container if not using straight away