Looking for a cheap but to die for recipe? Try THESE!P.S. I'll promise you won't have any regrets ;)!
Ingredients
- 3 egg whites
- 200g white sugar
- 0,5 tsp vanilla extract (optional)
- 2 tbsp unsweetened cocoa powder, sifted
Method:
- Preheat the oven to 130°C (250°F). Line a baking sheet with parchment paper.
- Put the egg whites and sugar in a stainless steel or a glass bowl and whisk to combine.
- Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes). Remove from heat and wipe the bottom of the bowl to remove any condensation.
- Beat the egg whites until the meringue is stiff with glossy peaks (about 5 minutes). (When you touch the meringue it's cool to the touch). Add the vanilla extract, if using, and beat to combine.
- Sift the cocoa powder over the meringue and gently fold the cocoa powder into the meringue using a spatula. I don't completely fold the cocoa into the white meringue. I leave some swirls of the white meringue.
- With two spoons (can also pipe), place 5-6 large mounds of the meringue on your prepared baking sheet. If you like you can sift a little more cocoa powder over the Meringues and, with a fork, make swirls and peaks with the Meringue.
- As soon as you put the meringues into the oven, reduce the oven temperature to 100 °C and bake the meringues for approximately 1h 15min to 1h 30min , or until the Meringues have a crisp outside crust and release easily from the parchment paper. (If you break one open, the inside will be soft and marshmallowy. The longer you bake the Meringues, the firmer they will be inside.) Remove from oven and place on a wire rack to cool. The meringues can be covered and stored at room temperature for 2-3 days.
VERY, VERY tasty and soft and chewy!! I like them quite chewy so I baked them for 1h 20min.
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