Light and airy mini meringues with a touch of cocoa. These are delicious served with cream and berries.
2 people made this
Makes: 24 mini meringues
2 egg whites
1 pinch cream of tartar (optional)
100g icing sugar
1 tablespoon cocoa powder
Method Prep:10min › Cook:2hr › Extra time:8hr › Ready in:10hr10min
Preheat the oven to 90 C / Gas 1/4, and line a baking tray with parchment.
Put the egg whites in a clean bowl and whisk until they begin to foam. Add cream of tartar, then gradually add the icing sugar while continuing to whisk. When the mixture is smooth and shiny, add the cocoa powder and whisk to incorporate. Finish whisking when the mixture has formed stiff peaks.
Transfer the egg white mixture to a piping bag fitted with a star tip. Pipe meringues onto prepared tray. (Alternatively, spoon onto tray in small mounds.)
Bake in preheated oven for 2 hours, then turn off the oven and leave the meringues inside for about 8 hours or overnight, so that they dry out well. Remove from oven and serve.
Cream of tartar helps to stabilise the egg whites and prevents them from splitting. If you don't have it, you can also add a teaspoon of lemon juice, or omit it entirely.