Last week, while in a dessert frenzy, I made David Lebovitz’s award-winning Creme Brulee.
Not the easiest recipe, but if you’re in the mood to make a dessert that is on the fancy side (reminiscent of one you’d find in a Parisian brasserie), you won’t be disappointed.
A rich and creamy vanilla-laced custard covered in a crisp sugar shell. I actually gave myself a pat on the back, because it was spectacular.
But I divert. After making Creme Brulee I was stuck with a bunch of egg whites, so meringue cookies were the perfect next step.
You should know that I love meringues, they offer an easy, fairly healthy dessert.
Whisk and dollop, that’s about it. The technique is simple and I think meringues are more forgiving than they get credit for.
There are a couple of important rules when it comes to making meringue cookies: First and foremost use a dry, clean bowl and whisk — any grease or moisture may prevent your meringue reaching its maximum volume. Also, traces of egg yolk can also spoil things, so separate the eggs very carefully.
The egg white-sugar ratio of ¼ cup of sugar for each egg white is non-negotiable. The sugar gives the meringues structure in the oven; without it they would simply collapse.
These cocoa meringues have only 1 tablespoon of cocoa, which means that they aren’t super chocolatey, just a hint of flavor (and color).
Don’t be tempted to add more cocoa powder though, it will deflate the mixture into batter consistency and it will be almost impossible to revive. If you bake them they will turn out dry, bitter, and almost inedible. Trust me, I know better.
These Easy Cocoa Meringues are a nice alternative to my world-wide famous Choc Chip Meringues.
Big, pillowy, low-calorie, crunchy meringues laced with ribbons of cocoa. Pure bliss.
Easy Cocoa Meringues Print this recipe!
Makes 12 large meringues
3 large egg whites
¾ cup granulated sugar (I used coconut sugar)
¼ teaspoon cream of tartar (or white vinegar)
½ teaspoon vanilla extract
Pinch of salt
2 tablespoons unsweetened cocoa powder, divided
Preheat the oven to 215°F (100°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
Using a stand mixer or a handheld electric mixer with a large bowl, beat egg whites on medium speed until they start to get foamy.
Add cream of tartar (or vinegar) salt, and vanilla extract and beat mixture again until soft peaks form.
Add sugar — 2 tablespoons at a time — until stiff, glossy peaks form.
Add 1 tablespoon of cocoa powder, and continue to whip the meringue for about 2 minutes. At this point the mixture should be glossy and firm — it should be spoonable, but will keep the shape when dolloped onto a baking sheet.
Spoon batter onto the lined baking sheet. I use an ice-cream scoop to do it — it saves time, makes equal portions, and is much neater than scraping batter off a spoon. Alternatively, you can pipe the meringue.
Bake for 2 hours, rotating the baking sheet halfway through. Please note that cooking time depends on the size of the meringues, adjust accordingly.
The meringues should feel dry and very light, and come off of the parchment paper easily.
Let cool completely on the baking sheet before removing.
Usually, I turn off the oven when they are done baking and allow them to cool completely in the oven with the door cracked open.
Once cooled, dust the meringues with the remaining tablespoon of cocoa powder. Keep in an airtight container for up to 2 weeks.
One meringue yields 56 calories, 0 grams of fat, 13 grams of carbs, and 3 grams of protein.