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Cocoa Meringue

Cocoa Meringue recipe image
This Cocoa Meringue is a classic French-inspired dessert that showcases the delicate balance of sweet and bitter flavors. Made primarily from whipped egg whites, sugar, and rich cocoa powder, it creates a light, airy texture that melts in your mouth. The addition of cornstarch ensures a smooth, slightly chewy center while the low-and-slow baking process develops a crisp exterior. It serves beautifully as a standalone treat, layered with cream for a pavlova-style dessert, or paired with fresh berries. Perfect for afternoon tea or as an elegant, gluten-free finale to a dinner party.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 373.7
Dietary: Gluten-free, Vegetarian
Description
This Cocoa Meringue is a classic French-inspired dessert that showcases the delicate balance of sweet and bitter flavors. Made primarily from whipped egg whites, sugar, and rich cocoa powder, it creates a light, airy texture that melts in your mouth. The addition of cornstarch ensures a smooth, slightly chewy center while the low-and-slow baking process develops a crisp exterior. It serves beautifully as a standalone treat, layered with cream for a pavlova-style dessert, or paired with fresh berries. Perfect for afternoon tea or as an elegant, gluten-free finale to a dinner party.
Ingredients
  • 4 ea Egg whites
  • 1/8 teaspoon Cream of tartar
  • 1/8 teaspoon Salt
  • 1 1/4 cup Sugar, devided
  • 2 tablespoon Cocoa
  • 1 tablespoon Cornstarch
Directions
  1. 1
    Preheat your oven to 225&# 194;°F (110ðC).
  2. 2
    Place a 9-inch springform pan base upside down on a sheet of parchment paper and trace a circle around it. Flip the paper over so the drawn line is facing down, and place on a baking sheet.
  3. 3
    In a large, clean, grease-free bowl, beat the egg whites with an electric mixer on medium speed until foamy.
  4. 4
    Add the cream of tartar and salt. Increase speed to high and beat until soft peaks form.
  5. 5
    Gradually add 1 cup of the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
  6. 6
    In a small bowl, mix the remaining 1/4 cup sugar, cocoa powder, and cornstarch together.
  7. 7
    Gently fold the cocoa mixture into the meringue using a spatula until just combined and no white streaks remain.
  8. 8
    Pipe or spread the mixture onto the parchment paper within the traced circle, smoothing the top and sides.
  9. 9
    Bake at 225ðF for 15 minutes, then reduce the oven temperature to 200ðF (95ðC).
  10. 10
    Continue baking for 2 hours and 45 minutes, or until the meringue is firm to the touch and dry on the outside.
  11. 11
    Turn off the oven and leave the meringue inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
  12. 12
    Remove from the oven and let cool completely before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 373.7kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 777.7mg33%
Total Carbohydrate 83.5g28%
Dietary Fiber 2.5g10%
Sugars 75.8g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, meringue, dessert, egg whites, cocoa, baking, gluten-free, light, airy, sweet, crisp, chewy, pastry, confection, tea time, party food
Read it online: https://www.chefs-mate.com/recipe/cocoa-meringue/