Try to effortlessly prepare a tender and airy meringue with a light chocolate note. It is great for dessert, decorating cakes or as an independent delicacy.
I want to share with you the recipe of one of my favorite desserts. It is so tender that it melts in your mouth, and at the same time, it is much easier to prepare than it seems at first glance. This is an ideal option if you want to quickly make something sweet for a tea party, decorate a cake or just treat yourself.
I make this batch when I want to make a small amount of treats for myself and loved ones, about 2-3 servings, but if necessary, you can double the ingredients and get more meringue. Each meringue contains about 100-120 kcal, depending on the size, so it’s a pretty light dessert.
Preparation time: approximately 1 hour 30 minutes
Number of portions: 2-3 portions
Calorie content: 100-120 kcal per portion
Ingredients
- Egg whites: 2 pcs.
- White sugar: 100 g
- Cocoa nibs: 40 g
If you want, you can change the recipe a little: instead of white grains of sugar, I sometimes add cane sugar, it gives a more caramel shade. And if you want a more pronounced chocolate taste, you can increase the amount of cocoa nibs to 50 g, or even add a pinch of ground cinnamon or vanilla sugar – this very interestingly emphasizes the aroma.
On the other hand, if you do not like chocolate, you can not add cocoa at all, and you will get a classic white meringue.
Cooking meringue with cocoa
Step 1
First I always preheat the oven to 130°C. This is very important: if the oven is hotter, the meringue may crack or burn after baking. Next, I carefully separate the whites from the yolks – not a single drop of yolk, otherwise the whites will not clump together. The dishes and whisks of the mixer must be dry – moisture will also prevent the formation of stable peaks.
I put the whites in a large bowl and start whipping them at maximum speed. After a few minutes, they begin to thicken and form light peaks. Then I gradually add sugar, a spoonful at a time, continuing to beat. When all the sugar mass has dissolved, the whites become dense and shiny – this is the moment when they are ready for the next step.
Now carefully add cocoa nibs. I take a silicone or wooden spatula and mix it in with a few movements so as not to knock the air out of the egg whites. Here it is important not to stir for too long, otherwise the meringue may settle.
Then I spread the mass on a baking sheet covered with parchment. You can form small piles with a spoon or squeeze out with a pastry bag if you want neat figures. Then I immediately put the baking sheet in a heated oven and bake for 1 hour. During this process, I do not open the oven so that the meringue does not decrease in volume.
After an hour of baking, I turn off the oven and leave the meringue inside for another 20 minutes so that it cools completely – then it remains crispy on the outside and tender on the inside. If necessary, you can store it in an airtight box for several days, but it tastes best fresh.
Tips:
Regarding the ingredient options: if you want to add texture, I sometimes add small nuts or chocolate chips, but that’s up to the amateur. But you should not add liquid ingredients – they will dissolve proteins and the meringue will not turn out.
I like to serve meringue with a cup of aromatic tea or coffee, it also goes well with fruit puree, berry sauce or a little whipped cream. If I make a dessert for a holiday, I sometimes sprinkle it with grated chocolate or tinted powdered sugar — it looks very impressive.
In conclusion, I will say: this meringue is an ideal light dessert that does not require complex ingredients, and the result always pleases both in appearance and taste. Suitable for a family tea party, a festive table or when you want to treat yourself to something sweet without extra calories.
I’m also adding a hot cocoa recipe – if it’s cool outside and you want to warm up, drink cocoa in a bite with this meringue. You will not only warm up, but also improve your mood.
Cocoa in milk is not just a cozy drink associated with childhood, but a real “superfood” rich in biologically active compounds. Due to its unique composition, it has a positive effect on physical health and emotional state. Each cup contains a solid portion of magnesium, potassium, iron and phosphorus, as well as vitamins of groups A, B, E and PP, which are necessary for normal metabolism.
In hot cocoa, the concentration of antioxidants is twice as high as in red wine, and five times higher than in black tea. It is important to drink the drink hot, because heat treatment helps these substances to be better released. Cocoa contains phenethylamines, which stimulate the production of “hormones of joy” – endorphins and serotonin, which helps to quickly overcome stress and improve mood.
How to make cocoa in milk
I like to cook this version, because the vanilla perfectly softens the natural bitterness of the beans, creating a restaurant aroma right in your kitchen.
Basic set of ingredients:
- Cocoa powder (quality, without impurities) – ¼ cup;
- Milk (cow’s or vegetable) – 4 glasses;
- Sugar – ½ cup (can be replaced with agave syrup or honey);
- Hot water – ⅓ cup;
- Vanilla – ¾ teaspoon;
- Salt is a pinch (it enhances the taste of chocolate).
In a small saucepan, combine the cocoa, sugar, salt and water. Put the mixture on moderate heat and, stirring continuously, bring to a boil. Boil for exactly 1 minute – this will create a thick chocolate base. Slowly pour in the milk. Warm the drink, but do not let it boil to preserve the delicate texture of the milk. Remove from heat, add vanilla, mix thoroughly and pour into large cups.