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Mini Choc-Nut Meringues



Makes: 24

Hands-on time: 10 minutesĀ 

Hands-off time: 2 hoursĀ 


INGREDIENTS

2 extra large egg whites, room temperature

Ā½ cup castor sugar

3 tbsp nuts of choice, finely choppedĀ 

1 tbsp NestlĆ© Cocoa Powder, plus extra for servingĀ 


Serving suggestion:

Hot chocolateĀ 


1. Preheat the oven to 100Ā°C and line two large baking trays with baking paper.Ā 


2. Add the egg whites to a large bowl and use an electric beater to beat the mixture until foamy. Chefā€™s tip: use room temperature eggs!Ā 


3. While beating, slowly add the sugar, 1 tablespoon at a time.Ā  Continue beating the mixture until stiff peaks form. Chefā€™s tip: add the sugar slowly to ensure a stable meringue!Ā 


4. Add the chopped nuts and sift the NestlĆ© Cocoa Powder into the bowl. Gently fold the meringue mixture until combined. Chefā€™s tip: fold gently to ensure the mixture is light and airy!


5. Transfer the mixture to a piping bag with a No.S/F16 extra large French star nozzle.Ā 


6. Pipe about 1 tablespoon of mixture onto the lined trays, ensuring to space them 2-3 cm apart.Ā 


7. Bake the meringues for 1 hour. Once baked, turn the oven off and open the oven door until slightly ajar. Leave the meringues in the open oven for an additional hour. Chefā€™s tip: allowing the meringues to cool in the oven prevents them from cracking!Ā 


8. Once cooled, garnish with a light dusting of cocoa powder, serve with a mug of hot chocolate and ENJOY!Ā 


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