Monday, 3 February 2014

Chocolate Meringues

I was asked to bake something for my friend's bake sale.
Two months in advance.
Except I forget all about it until the day of, when my friend emailed me to remind me.
That wasn't the worst part.
I hadn't gone grocery shopping.

I wanted something simple and fun.

I decided to try meringues.
The chocolate taste was good.
This was light, simple and fun.

It wasn't until afterwards that I thought of making them into sandwiches.
Using either Nutella or a jam as the filling.
Oh well, next time.

My Recipes  is where this post originally came from.

Chocolate Meringues

4 large egg whites, room-temperature
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1/4 cup cocoa powder

*Preheat oven to 225F.
Line your baking sheets/pans with either Sil-Pat mat (I use this) or parchment paper.  Set aside.
(What you can do, is IF using parchment paper is draw in pencil the outline of the shape or how big you want to make your meringues to be.  Then turn the parchment paper over and pipe the meringues out on the other side of the parchment paper.  This is to ensure your meringues will be the same size and will be easier to pipe out.).
Space 2-inches apart.

*In a small bowl, whisk together confectioners' sugar and cocoa powder.  Set aside.

*Using a whisk-attachment and making sure your bowl is Clean and Dry and
 (very important when beating egg whites!) beat the egg whites on high until foamy.
*Add cream of tartar, and continue beating until mixture forms soft peaks.
*Slowly add the granulated sugar and continue beating until whites are shiny and stiff.

**For a visual on soft and stiff peaks for egg whites, please see below.
The Kitchn

*Sprinkle the sugar-cocoa mixture onto the egg whites and fold in together; this time using a rubber spatula.
*Continue adding a bit at-a-time until all the sugar-cocoa mixture has been added to the egg whites.
Using the rubber spatula.

*Transfer the mixture into either a piping-bag or a Zip-Loc bag and pipe out the design or shape you are using onto the prepared baking sheet or pan.
Space about 2-inches apart.

*Bake for 1-Hour or until the meringues are firm and dry.
When baking, do not open the oven door to peak.
*Turn off oven, and let meringues rest in the oven (with the oven door closed) for 15-minutes.
*Remove from oven, and let the meringues sit on the baking sheet/pan on the wire-rack before
removing them from the Sil-Pat mat or parchment paper to let cool completely on a wire-rack.

*Store at room-temperature in an air-tight container.


No comments:

Post a Comment