I often find I have 2 egg whites left over from recipes. (these were from my chocolate mousse) I could save them up in the freezer until I had enough to make a batch of friands or macarons, but more often than not they instantly get turned into these little mouthfuls of delight. They take almost no time or effort to make and they are always a big hit. My kids love them, shown freely by the big chocolate smudges on their beautiful faces.
But these are not just kids indulgence, they would make any high tea, picnic or gathering sweetly completed. They are petit and dazzling with swirl of colour.
I piped them out, pulling up as I let the pressure off which gives you the peaks. I had some Creme de cacao blanc spare from my previous post (check it out here) that I used to sandwich 2 meringue together.
2 egg whites
1/2 cup caster sugar
1 tsp lemon juice
2 tbsp unsweetened cocoa powder
creme de cacao blanc recipe here
Oven preheated to 100C. Line a baking tray with silicone paper. Have a piping bag with round nozzle ready.
In the bowl of the electric mixer place the egg whites and set speed to medium. Mix until the egg whites are firm.
Slowly start adding the caster sugar in whilst still mixing. Once the sugar is combined add the lemon juice, turn up the speed and mix until stiff peaks. (the stiffer the better)
Once the mix is at the right consistency remove half of the meringue mix. In the remaining meringue scatter over the cocoa powder and fold until just combined. Try to retain as much air as possible. Add the un cocoa meringue mix back into the chocolate meringue mix and marble through each other a little.
Spoon into the piping bag and pipe out to 3cm rounds, lifting up at the finish to create the peaks.
Place into the center of the oven and bake for 40-60 minutes depending how you like your meringue. For a meringue with a soft center bake the least, for a firm meringue bake the longest.
If you make these and have 2 egg yolks going spare here are some recipes to use them up.
Drawing circles on the back of your silicone paper means you will have uniformity with the meringues.
This recipe can also make big meringues. Simply spoon big blobs and cook for 1-2 hours.
How do you use up extra egg whites? Please let me know how you went with the recipe or just feel free to say hi……….