Cocoa Meringues

Pretty, light and crispy treats that taste like hot cocoa!

Print Recipe

Prep Time 30

Cook Time 2

Total Time 4 30

Course Dessert

Servings 1 batch

Ingredients

4 large egg whites, room temperature
⅛ teaspoon cream of tartar
⅛ teaspoon fine sea salt
⅓ cup (67g) fine granulated sugar
½ cup (60g) powdered sugar
¼ cup (25g) unsweetened cocoa powder, sifted
Brown gel food coloring *optional

Instructions

Preheat oven to 200ºF (95ºC). Line two baking sheets with parchment paper.
Sift together the powdered sugar and cocoa powder in a medium-sized bowl and whisk until well blended.
Place the egg whites in a large bowl. Whip the egg whites with the whip attachment of an electric mixer, at medium speed, until foamy.
Add the cream of tartar and salt to the egg whites. Whip at medium-high speed until soft peaks form.
Gradually add the granulated sugar and continue whipping, at medium-high speed until stiff, glossy peaks form.
Stop the mixer. Sprinkle the powdered sugar and cocoa mixture over the egg whites and whip at low speed until incorporated, about 10 seconds.
*This step is optional. Place a large, disposable pastry bag, fitted with a round piping tip, into a tall drinking glass. (I used a Wilton tip #12.) Fold the top third of the bag over the glass, forming a cuff. Using a small, clean paintbrush, paint thin, vertical stripes of food coloring on the inside of the bag, from the piping tip to the edge of the fold.
Spoon the egg white mixture into the pastry bag. Pipe small kisses, 1 inch apart, onto the prepared baking sheets. (I made mine about 3/4-inch to 1-inch in diameter. If you'd like larger kisses, use a larger size piping tip.)
Bake for 1 1/2 hours. Turn off the oven and leave the meringues in oven to cool and continue drying out for an additional 2 hours. Store tightly covered at room temperature for up to 3 days.

Notes

To make the chocolate ganache, I used a ratio of two parts semi-sweet chocolate to one part heavy cream. (Weighing the ingredients will give you the most accurate ratio.) Place 8 ounces. (227g) of chopped semi-sweet chocolate into a medium bowl. Heat 1/2 cup (4 oz/ 118ml) of heavy cream in a small saucepan over medium heat. Bring the cream just to a boil. Pour the hot cream over the chocolate, making sure to cover it completely. Let sit for 2 minutes, then stir gently until smooth.