Feb 26, 2010
Last Saturday, I made these yummy cocoa meringues. I thought it's be fun to show you them in my grandmother's china cups. The recipe is really easy and doesn't take long to make either.
3 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla (I always over pour this one)
2/3 cup sugar
1 Tablespoon cocoa powder
In a large bowl beat egg whites, cream of tartar and vanilla until they reach soft peaks. Slowly beat in the sugar. Beat until meringue becomes glossy. A good rule on how to tell if it is down is if you can hold it over your head and the mixture doesn't fall. I'm not this brave so I just hold the bowl sideways and if it doesn't move your good. Fold in cocoa powder. In a pastry bag, pipe meringue about 1.5 inch diameter rounds onto parchment paper (Silpat or a silicone non-stick baking mat works really good too). Bake 300°F for 25-30 minutes or until they fairly crisp. You can leave them out overnight to dry further. I always eat a few before then anyways. :)
I hope you all have a sweet weekend.
P.S. Thank you all for your comments yesterday. I am feeling much more like myself today. ♥Amy