Choc nut meringues

Ingredients

• 3 egg whites
• 250 g pure icing sugar, sieved
• 30 g Dutch processed cocoa powder
• 200 g pecan nuts (A), finely chopped
• 20 g pecan nuts (B), finely chopped

Instructions

1. Heat the oven to 130 ˚C (110˚C fan forced).
2. In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites until light and airy.
3. Reduce the mixer speed to low and gradually add in the sieved icing sugar. Continue to whisk for a further minute.
4. Add in the cocoa powder and whisk until just combined.
5. Remove the bowl from the mixer and gently fold through the 200 g finely chopped pecan nuts (A).
6. Line a baking tray by using a small amount of the meringue on each corner of the tray to secure the sheet of baking paper.
7. Use a teaspoon to scoop the meringue onto the prepared baking tray, leaving approximately 20 mm in between each meringue.
8. Sprinkle the 20g finely chopped pecan nuts (B) over the meringues.
9. Bake in the pre-heated oven for approximately 90 minutes, until the tops are shiny and feel firm.
10. Remove the tray from the oven and allow to cool at room temperature.
11. Once completely cool, store in an airtight container.