Chocolate Meringue Recipe


120 g (4¼oz) Egg White s (about 6 eggs)
180 g (6oz/¾ cup) (superfine) Caster Sugar
60 g (2oz/generous ? cup) Icing Sugar , sifted
15 g (½oz/1 tbsp) Cocoa Powder
20 g (¾oz) Cocoa nibs, roughly chopped
500 g (1lb 2oz) tempered Dark Chocolate , for dipping

  1. Preheat the oven to 110°C (225°F/Gas ¼) and line a baking tray (sheet) with silicone (baking) paper. 
  2. Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster 
  3. (superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form. Carefully fold in the icing (powdered/pure) sugar and cocoa powder – do not overwork the mixture.
  4. Spoon into a piping (pastry) bag, snip a hole in the end and pipe 3.5cm (1½ inch) bulbs onto the tray. Sprinkle with cocoa nibs and bake for 1½ hours, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in tempered chocolate

Original recipe visit: Chocolate Meringue @

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