I finally made meringues and it came out better than what I expected. After two failed attempts I went back to the drawing board and did some more research and reading. They are crunchy and soft in the inside, fluffy and perfect.
A nice treat or as a decoration on cakes and cupcakes.
30ml Cocoa Powder Sifted
3 Egg Whites
250ml Caster Sugar
1/2 Tsp Cream of Tartar
2ml Vanilla Essence
In a glass bowl whip up three egg whites and the teaspoon of cream of tartar. Stiff peaks should be formed and the egg whites shouldn’t fall out of the bowl when you turn the bowl upside down.
Slowly add the caster sugar while mixing, until well incorporated. Add in the vanilla essence and mix well.
Devide the meringue mixture into two bowls. In the one bowl, add in 30ml sifted cocoa powder, slowly fold in using a spatula till well incorporated.
Place the chocolate meringue mixture and the vanilla meringue mixture into a two tone piping bag. Place the two tone piping bag into a normal piping bag and close the top part with a bag holder.
Pipe out the shapes with the nozzle you want to use on two prepared baking pans.
Place the meringues into a prepared oven of 170 degrees celsius and turn down the oven to 110 degrees and bake for 1 hour.
After 1 hour, leave the meringues in the oven for 2 hours till cooled down completely. Remove from the baking pan, and place in an airtight container. Meringues can be stored in the fridge for upto 2 weeks.
Place onto cakes and muffins. Eat as a treat and enjoy!