Chocolate Meringue

Chocolate meringue is the same beloved airy meringue, but with sifted cocoa folded in only partway - giving a beautiful marbled pattern when broken open. It dries at 100°C for 2 to 3 hours and keeps in an airtight container. I recommend it as a dessert decoration or simply with tea - buon appetito!

Chocolate Meringue

Airy meringue with cocoa and a marbled pattern inside - crisp meringue kisses for decorating desserts or serving with tea.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 30 pieces

Ingredients Method

Ingredients

  

• 2 egg whites 60 g
• 140 g sugar
• pinch citric acid
• 1 tbsp cocoa powder

Method

 

1. In a grease-free bowl, whip the egg whites to soft foam, gradually adding the sugar, until stiff peaks form. At the very end, add the citric acid to stabilize the mixture.
2. Turn off the mixer, sift in the cocoa, and gently fold it in, but not all the way - the meringue should stay marbled.
3. Transfer the mixture to a piping bag fitted with a tip and pipe meringue kisses onto parchment.
4. Dry in the oven at 100°C for 2 to 3 hours, depending on your oven. Store in an airtight container.
   

Tips

• The bowl for whipping egg whites must be completely grease-free.
• Don't fold in the cocoa fully - that's exactly what creates the marbled effect.
• Drying time depends on your oven: aim for 2-3 hours at 100°C.
• Store the meringues in an airtight container, or they'll turn soft.