Hard as it may be to believe, it is not always sunny here. And sometimes when it’s rainy and there are egg whites in the fridge, an enjoyable activity is meringue-making. Thankfully, since last time I found the whisk attachment for the kitchen mixer as despite my bold claims I think getting 3 egg whites to form hard peaks would have taken a weeee bit more strength and perseverance than my arms possess.
160g egg whites (approx 3)
320g* caster sugar (or double the weight of egg whites)
1 tbsp cocoa powder
1 tsp ground cinnamon
- Preheat the oven to 110oC and line a baking tray / baking trays with parchment paper or a silicon liner. Mix the cocoa and cinnamon together.
- Place the egg whites, salt, and sugar in a large saucepan. Place over a very low and small flame to gently heat the egg whites and to melt the sugar – stir continuously, and don’t heat them above 37oC.
- Transfer to an electric whisker with a balloon whisk. With a fast speed, whip until they form semi-hard peaks.
- Remove the bowl from the machine, and sieve the cocoa/cinnamon over the meringue. Use two large spoons to scoop a large spoonful of the mixture, scooping deeply to get a ripple effect – don’t mix! Drop onto the prepared baking trays, leaving gaps in between the spoonfuls.
- Place the giant meringues in the preheated oven, leave a large gap between the shelves and rotate the trays half way through cooking. Bake the meringues for two hours – they should be firm on the outside but still slightly gooey in the centre.
- Let cool for 10 minutes on the trays before gently transferring to a cooling rack to cool completely. Keep in an airtight container for up to three days.