Tuesday, 12 July 2011

Giant Cocoa Meringues

I saw these in Carluccio’s restaurant and had to go home and work out a recipe. It’s best to weigh the egg whites and then use double the amount of sugar. And of course they’re low fat and gluten free.


200g egg whites (approx 7 medium eggs)
400g caster sugar
12g cocoa powder
½ teaspoon cinnamon
Pinch salt
 
 


  • Preheat the oven to 110c and line two large baking trays with baking parchment.
  • Mix the cinnamon with the cocoa.
  • Set up a double boiler. Put the egg whites, salt and sugar into the top bowl over gently simmering water. Stir to dissolve the sugar. Use a clean hand to check the sugar is dissolved and the mixture doesn’t get hotter than 37c.
  • When the sugar is dissolved, whisk the mixture with a balloon whisk to thick ribbon stage. You need a large bowl and this takes longer than you might expect!
  • Sieve the cocoa mixture over the top. Do not mix in.
  • Using two spoons, take deep scoops of the mixture to get a ripple effect.
  • Drop onto the baking trays to make 12 meringues. They can be as rustic or even as you like. I quite like them rough and uneven. Leave gaps around so they can expand.
  • Bake for two hours,
I have adapted this recipe from the original which you can find with great pictures at The British Larder I wasn't brave enough to put my mixture directly over the heat as they do as I was sure I'd get scrambled eggs.

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