Wednesday, 1 April 2015

Chocolate Meringues ~ 巧克力蛋酥

I had my first meringues in Todai buffet restaurant few days ago, which is coconut flavour. Tasted quite nice and I decided to bake mine too.

60 g egg white
60 g icing sugar
1/4 tsp cream of tartar
6 g cocoa powder

Preheat oven 150 degree.

Whisk egg white until frothy. Add in cream of tartar and icing sugar 1 tablespoon at a time. Beat until stiff and shiny. Sift the cocoa powder over the meringues and gently fold the cocoa powder into the meringues with a spatula.
Reduced oven to 100 degree and bake the meringues approximate 1 hr 15mins to 2 hrs or can be easily remove from the baking sheet.

I just do some swirls. You can pipe or do it with 2 spoons.
This size took 1 hr and 15 mins to baked.
This took 1 hr and 45 mins to baked.

  • Please do not reduce any more sugar for this recipe. 
  • The longer you bake, the firmer inside. If you want it to be chewy inside you may reduce the baking time.
  • Meringues can be stored in air-tight container at room temperature for 3 days, depends on the humidity.

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