 Chef Meg's Cocoa Meringue Shells
These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit. If you don't have parchment paper, try using a brown paper bag from the grocery store.
Tips:
Separate the eggs when the eggs are cold and then let them come to room temperature.
Cleaning the bowl and beaters with vinegar ensures there is no grease on them. Egg whites won't stiffen if there is any grease or residue in the bowl or on the beaters.
If you don't have a piping bag, place mixture in a sandwich bag and snip off a tiny corner.
INGREDIENTS
12 egg whites, room temperature
1/2 t cream of tartar
1 1/2 c granulated sugar
1/2 c dark cocoa powder (This does make them very richly cocoa flavored. If you prefer a lighter cocoa taste, reduce the cocoa to 1/3 c.)
1 piping bag
1 star tip
DIRECTIONS
Preheat oven to 275 degrees. Line three baking sheets with parchment paper. Wipe out a mixing bowl and beaters with vinegar to ensure there is no grease on them. Place the egg whites in the cleaned bowl, beat at high speed until stiff. This process with take almost 8 minutes. Add cream of tartar and continue to beat. Slowly add the sugar. Remove the beaters and fold in the cocoa powder using a rubber spatula. Using a piping bag fitted with a star tip, pipe circles onto the lined trays. Pipe one 8 inch circle, then outline the outer top of the circle to create a basket effect. Bake in the middle and lower section of the oven for one hour. Turn off oven, and DO NOT open the door. Allow the meringues to sit in the warmed oven for an additional hour. Remove from oven to cool. Store in an air-tight container.
Number of Servings: 24
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