Meringues can be a little daunting but really they are easy when it comes down to it. They can be enjoyed on their own, as a garnish on other baked goods or even sandwiched with a yummy filling.
I use this Swiss meringue method that does involve a double boiler and a candy thermometer but insures great results.
- 6 large, fresh egg whites (150 g)
- 1-1/4 cups (250 g) sugar
- 1/3 cup (39 g) quality dark cocoa powder plus more sprinkling
- Pinch of salt
Preheat to oven to 225 degrees F.
Start by wiping the bowl of a stand mixer with paper towel and lemon juice (or vinegar), to remove any grease. (Grease is the enemy of fluffy meringue)
Add egg whites and sugar to a heat safe bowl over a simmering pot of water (not boiling). Whisk constantly but gently, until temperature reaches 160°F.
Using the whisk attachment start on a medium low speed and then increase to medium high until the bowl is room temperature to the touch (not warm). It typically takes me about 10 minute for the meringue to become thick, glossy and cool.
Then, gently fold in the cocoa powder and salt. Once combined, spoon into the piping bag prepared with your desired pastry tip (I used a wilton 4B tip).
Pipe into desired shape onto a baking sheet prepared with parchment paper.
Place into the center of the oven and bake for 40-60 minutes depending on whether you are a fan of soft centers. Like I am!