French meringues are the most forgiving to make of the meringue family, and have a long shelf life once sealed. Leave them whole, or crumble them over ice cream or whipped cream to serve.
- 60 g icing sugar
- 25 g Dutch cocoa powder, plus extra for dusting
- 60 g egg whites (approx. 2 eggs)
- pinch cream of tartar
- 60 g caster sugar
- 60 g dark chocolate chips
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: Approx. 30 minutes
1. Preheat the oven to 150°C (fan-forced oven). Sift the icing sugar and cocoa powder into a small mixing bowl. In a separate bowl (or the bowl of a stand mixer fitting with the whisk attachment), whisk the egg whites with the cream of tartar and gradually add in the caster sugar. Continue whisking until the sugar has dissolved, then remove from the mixer.
2. Fold through the sieved icing sugar, cocoa powder and chocolate chips.
3. Line a tray with baking paper and scoop large tablespoons of the mixture onto the prepared tray approximately 20 mm apart.
4. Bake in preheated oven for approximately one hour, or until the meringue is crunchy right through to the centre. Leave at room temperature to cool then. Dust with cocoa powder prior to serving. Store cooled meringues in an airtight container for up to 3 weeks. If they become soft, just dry them out in the oven for a short period.