Before I had these meringues I didn’t think I liked them. In my head, I thought a meringue was dry, dusty and tasteless. Then I discovered how a meringue should really taste! A perfect meringue should be delicate and crispy on the outside while the inside remains light and chewy. And for this recipe, the chocolate cocoa ribbons add just enough decadence.
I know meringues can be intimidating but I’ve included 3 tips that will help you nail the perfect meringue! This recipe is from Mimi Thorisson and it’s never failed me once.
When you serve these at your next party get ready for all oohhhs and aaahhs! They make a really pretty presentation!
- 6 extra-large egg whites, at room temperature
- 1 + 1/2 tsp cornstarch
- 2 tbsp good-quality cocoa powder
- A pinch of fine salt
- 320 g caster sugar (superfine sugar)
- Optional toppings: whipped cream, chocolate syrup, caramel sauce
- Preheat the oven to 140° C or 250F. Line a baking tray with parchment paper.
- In a stand mixer, whisk the egg whites and salt on a high-speed until frothy.
- Add the cornstarch and sugar gradually while continuing to whisk. Continue the process until all the sugar mixture has been incorporated.
- When the egg whites form stiff, glossy peaks (this usually takes about 10-15 minutes), gently fold in the cocoa powder. You should create nice swirls in the egg whites. Cocoa powder should not be completely incorporated.
- With a large spoon, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 4 inches wide and 3 inches tall.
- Bake for 1 hour 10 minutes, turn off the oven and leave them to cool inside the oven with the door slightly open for 15 minutes.
- Serve with toppings of your choice.
- Do not omit the cornstarch – the cornstarch stabilizes the egg whites
- Room temp eggs – they will whip up a lot quicker if you bring them to room temp first
- Do not shorten the baking time or omit the 15-minute cooldown. This is the key to a crunchy exterior and chewy interior.
Keywords: Giant Chocolate Meringues