2 large egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/3 cup superfine sugar
1/3 cup confectioners’ sugar
1 1/2 tbsp unsweetened cocoa, Dutch processed
Before you begin, all ingredients should be at room temperature. Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper. In a small bowl, sift together confectioners’ sugar and cocoa. Set aside. Using an electric mixer on medium speed, beat together egg whites, vanilla and cream of tartar in a large bowl. Beat for 3 minutes or until batter is light enough to form soft peaks when lifted by a spoon. Increase beater speed to high and slowly add superfine sugar, one tablespoon at a time. Batter should be smooth, forming stiff peaks. Gently stir in the cocoa mixture, until well blended.
Using a spoon, drop 1-inch dollops of meringue onto baking sheet, 1 inch apart – they will spread as they bake. Be consistent with the sizes of each meringue. Bake for approximately 1 1/2 hours. Meringues will be done when they are dry and crisp to bite.
Makes about 2 dozen meringues
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