Giant Cocoa and Cinnamon Meringues Recipe at MyDish

Giant Cocoa and Cinnamon Meringues

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Method

  • Always weigh the egg whites and double the amount of sugar in ratio to the egg whites.

  • Preheat the oven to 110°C and line two large baking trays with parchment paper.

  • Grind the cinnamon stick until completely powdered in the thermomix; sieve the cinnamon to remove any remaining large bits. Mix the powdered cinnamon with the cocoa powder.

  • Place the egg whites, salt and sugar in a large saucepan.

  • Cover your hands with clean disposable gloves.

  • Place the saucepan over a very low and small flame to gently heat the egg whites and to melt the sugar. Stick your hand into the egg and sugar mixture and stir it continuously, this might sound ludicrous but is very important.

  • By using your hands you can control the heat, as you should not heat the egg whites and sugar above 37°C.

  • Stir it all the time to help dissolve the sugar.

  • Once the temperature has reached 37°C, remove the saucepan from the heat and transfer the whites to an electric mixer with a balloon whisk.

  • Whip the warm egg whites until thick ribbon stage; the meringue must hold its shape.

  • Remove the bowl from the machine, and sieve the cocoa powder and ground cinnamon over the meringue.

  • Use two large spoons to scoop a large spoonful of the mixture, scoop deep to get a ripple effect of cocoa and meringue. Do not be tempted to mix the cocoa in as you will spoil your rustic cocoa effect.Please do not mix!!

  • Drop the heaped spoonful of meringue onto the prepared baking trays.

  • Leave sufficient gaps as they swell when they cook.

  • The more the hot air that can circulate around the meringues,the more even they will bake.

  • Ensure that all the mixture is spooned onto the trays.

  • Place the giant meringues in the preheated oven, leave a large gap between the shelves and rotate the trays half way through cooking.

  • Bake the meringues for two hours.

  • Check that they are cooked by touching their outsides, it they are firm on the outside but still slightly gooey in the centre then they are done.

  • Let them cool for 10 minutes on the trays before you gently transfer them to a cooling rack to cool completely.

  • Keep the meringues in an airtight container for up to three days.

  • Makes approximately 10 -12 giant meringues

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    Ingredients

    • 400g large egg whites (approx 10)
    • 800g caster sugar
    • 25g bitter cocoa
    • 1 large cinnamon stick

    By Views 828  Added Sat Jul 3 2010


    You won't ever look at another meringue recipe again after you've tried out this corker. Think big and then think bigger - these babies are the bomb. Thanks to britishlarder.co.uk.

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