Background on this recipe:
I had these incredible meringues at my Aunt May’s house. They were made by her dear friend and renowned chef, Florence Lin. Although there were other desserts, these ones definitely stole the show for me. At my aunt’s request, Aunty Florence scribbled down the recipe and handed it my cousin Becky. Becky is responsible for writing it into digital text.
Bon Appetit!
Ingredients:
- 2 medium egg whites at room temp.
- 1 teaspoon vanilla extract
- 6 Tablespoons sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
- ¼ cup unsweetened cocoa powder
Directions:
- Preheat oven to 200 degrees. In a medium bowl, combine egg white with vanilla, cream of tartar, salt. Beat until soft peaks form. Beat in 5 Tablespoons sugar, 1 Tablespoon at a time. Continue beating until meringue is stiff, smooth, and shiny.
- Combine remaining 1 Tablespoon sugar with cocoa in a sifter and sift over top of meringue. Fold in cocoa mixture until just blended.
- Line baking sheet with parchment paper of foil. Drop cocoa meringues by pipe into ½ inch round or star nozzle with a pastry bag or drop by tablespoonful* onto paper.
- Bake about 2 hours or until meringues are dry and firm and lift easily from paper sheet. Remove from oven and let cool on bakery sheet. Store tightly covered in dry place.
*or teaspoonful