These simple, light and delicate meringues are so delicious and is a perfect dessert for any special occasion. To achieve a perfect meringue, the egg white should completely be yoke free. The step of separating the egg whites into a clean separate bowl is extremely important to achieving the perfect results.
Delicate, lightly sweetened mini chocolate meringues.
- 4 eggs at room temperature
- 1/2 tablespoon lemon juice
- 1/2 cup sugar
- 1 tablespoon cocoa powder sifted
- Pinch of salt
Line 2 baking sheets with parchment paper. Preheat oven to 300 F.
In a clean bowl, very carefully separate the egg whites from the yolk. If there's any trace of yolk in the white, simply take an egg shell and very carefully try to scoop out the yolk. If that doesn't work, discard the white and start over.
In a stand mixer place the egg whites and a pinch of salt and whisk on high speed. Add the lemon juice.
While mixing, gradually add in the sugar. Whisk on high until glossy and stiff peeks form. You will know its ready when you flip the bowl upside down and the egg whites will stay in place.
Sift one tablespoon of cocoa powder and using a rubber spatula, slowly fold it in. Don't mix.
Place the mixture into a large plastic zip-lock bag or pipping bag if you have one. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Cut one corner of the bag with scissors, making about 1/2-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Slowly pipe out the egg white mixture and extend the tip as you pipe out to create a small peek. Make sure to leave about an inch between each meringue. As they bake, the meringues will slightly expand.
Bake the meringues until dry and crisp throughout, about 70-90 minutes. Transfer the meringues to wire racks and let them cool for about 10 minutes. Before serving, slightly dust them with cocoa powder or powdered sugar if desired.