Plain meringues are pure sweetness. Adding cocoa powder gives them the slightest hint of bitterness that I find more appealing. It can be tricky to gauge the “doneness” of meringues. Start checking after two hours, but if you are making them on a very wet or humid day, it may take an additional half hour or more for them to dry out. Meringues are great when served with or after dessert.
Ingredients
- 3 tablespoons natural cocoa powder
- 3 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar
How to Make It
- Preheat the oven to 250°F. Sift the cocoa onto a piece of parchment paper. Line a rimmed sheet pan with parchment or a silicone baking mat.
- Put the egg whites and cream of tartar in the bowl of an electric mixer and beat on medium speed until foamy. Increase the speed to high and pour in the sugar in a steady stream. Beat until the egg whites form firm peaks. Reduce the speed to low, pour in the sifted cocoa, and whisk until just combined. Increase the speed to high once more and mix just until the cocoa is incorporated completely.
- Put the meringue in a pastry bag fitted with a large star tip. Pipe in rosettes, the width of a quarter, onto the lined pan. Bake on the middle rack of the oven, turning the pan occasionally, until the meringues are dry and crisp throughout, 2 to 2½ hours.
