Makes: 7 Extra Large Meringues
6 Large Egg Whites
350grams Caster Sugar
1 Teaspoon Vanilla Extract
90grams Henry Langdon Pure Cocoa
To begin, preheat your oven to 120°C (fan forced). To prepare your mixing bowl, wipe down bowl and mixing blade with white vinegar. This step ensures your equipment is clean, so that the egg white can whip to perfection.
In the large mixing bowl, add 6 large egg whites and whisk to soft peaks. Once soft peaks begin to appear, while continuously mixing, add the caster sugar one tablespoon at a time. Slowly adding the caster sugar one tablespoon at a time allows the caster sugar to mix into the eggs well and reduces clumping.
Once all the caster sugar is well combined, let the mixture continue to mix until a thick, stiff glossy meringue forms. At this time, add your vanilla extract and once combined, turn off the mixer and remove from the blade. Now add your Henry Langdon Pure Cocoa and slowly combine through the mixture, to create delicious chocolate ribbons.
*For an added Christmas touch, crush up peppermint candy canes and combine into the mixture!*
Line a tray with baking paper and scoop your meringue into preferred size mounds. Sprinkle with additional Pure Cocoa for added deliciousness! Depending on how large or small your meringues are, the cooking time can change. Place the meringues in the oven from between 1hour 15 minutes to 1hour 45 minutes. Once the meringues are done cooking, turn the oven off and leave the door ajar, preferably for a few hours.
Once fully cooled, place in sealed container until ready to devour.