Cocoa swirl meringues
2 hr 30 min
You can make these two-toned meringues by adding cocoa powder to half the egg whites, then filling a pastry bag or zip-top bag with the cocoa powder mixture on 1 side of the bag, and the white on the other. When you pipe them out, you will get two-toned meringues. If you would rather, you can just add all the cocoa powder at once for straight on cocoa meringues. These are terrific on their own or as a fun garnish for ice cream.
Unsweetened cocoa powder
1 tbsp(s), sifted
- Line baking sheet with parchment paper. Preheat oven to 150°F or to lowest temperature. In medium metal bowl, place sugar and egg whites. In medium saucepan, bring 2 inches of water to simmer and set bowl on top. Using oven mitt to hold bowl, whisk constantly until sugar is dissolved and instant-read thermometer registers 160°F when inserted into center of egg whites. Remove from heat and immediately transfer to stand mixer fitted with whisk attachment. Whip on high speed until egg whites have doubled in volume, cooled to room temperature, and formed stiff peaks, about 5 minutes.
- Transfer half of meringue to pastry bag, spooning onto 1 side of bag. Or transfer to resealable plastic bag, spooning onto 1 side of bag toward 1 bottom corner. Gently fold cocoa powder into remaining egg whites and transfer to bag, spooning onto opposite side of bag. (It’s OK if the egg whites aren’t exactly on 1 side or the other; you will still get swirls when piping out the meringue.) If using plastic bag, cut off about 1/2 inch from bottom corner.
- Pipe 32 rounds of meringue onto prepared baking sheet. Bake until meringues are firm and very dry, about 2 hours. Let cool on wire rack. Store in airtight container at room temperature for up to 7 days.
- Serving size: 1 meringue