Sunday, March 30, 2008
KBB#4: Chocolate Meringues
My entry for KBB #4 challange: Chocolate Swirl Meringues
Source: Taste Makes 6 (big portion), 10 (small portion). Ingredients:4 egg whites
225 g castor sugar (me: only 150 g. It´s too sweet)
1 teaspoon cornflour (me: 2 tablespoons)
1 rounded tablespoon cocoa powder
thickened cream to serve
Preheat oven to 150°C fanbake. Line a baking try with baking paper. Put the egg whites and castor sugar in a large heatproof bowl and sit over a pan of simmering water. Don´t let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wooden spoon until the sugas has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.
Wisk egg white mixture using a hand-held electric beater for about 10-15 minutes until very thick, white and glossy. Mix in the cornflour. Sieve in the cocoa powder and using a large metal spoon, very lightly fold into the meringue using 2-3 strokes. Don´t mixed it thoroughly .
Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto the prepared baking sheets in 6 large spoonfulls, making each one as peaky as possible (don´t have to do this when you want to make 10 meringues-ab). I made 16 small meringues. Put the baking tray in the oven, reduce the temperature to 120°C and cook for 1 hour 15 minutes. In practice, I need almost 2 hours. Turn off the oven and leave the meringues inside until completely cold. Served with thickened cream. Uppss... Sorry, I don´t have it in my kitchen, so I served my meringues with a cup of coffee. The result of my meringues is too dark. Perhaps, overbaked or chocolate powder mixed well...hmmm...what do you think ?.