I received a nice compliment from a friend today, saying if this whole web thing doesn’t work out for me I could open a bakery! I had shared a few cocoa meringues with her family and they have been previous recipients of my Peppermint Bark and Peanut Butter Brownies. So I thought I’d share the recipe that I used for the meringues. Plus I realize I haven’t posted a recipe here for a bit.
The only reason I made meringues was that I had egg whites leftover from using the yolks in a Key Lime Pie over the weekend. (I’m on a bit of a sugar binge). Seemed like a bad idea to waste them. Meringues are an easy way to use up any set-aside egg whites.
I followed this recipe from Epicurious but made a few changes
- Increased egg white from 3 to 4 since that’s how many I had
- Didn’t use cream of tartar as I didn’t have any
- Due to the additional egg white, increased the amount of sugar, 1/4 cup plus 1/3 cup. However I kept the amount of cocoa powder the same, and they still had a decent chocolate flavor. If I made again I might increase this too.
- Increased baking time as mine were still soft after 40 minutes at 300°. I reduced heat to 275° and baked an additional 1/2 hour, and then turned off the oven but kept them in for about 4 hours. At that point they were nice and crunchy.
Oh, did I mention these are fat-free? They are practically health food! So give them a try!