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.

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

Preheat oven 150 degree.

Method:
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.