LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
24
02 HR(S) 10 MINS
10 MINS
02 HR(S)
INGREDIENTS
2 extra large egg whites, room temperature
½ cup castor sugar
3 tbsp nuts of choice, finely chopped
1 tbsp Nestlé Cocoa Powder, plus extra for serving
Serving suggestion:
Hot chocolate
METHOD
1. Preheat the oven to 100°C and line two large baking trays with baking paper.
2. Add the egg whites to a large bowl and use an electric beater to beat the mixture until foamy. Chef’s tip: use room temperature eggs!
3. While beating, slowly add the sugar, 1 tablespoon at a time. Continue beating the mixture until stiff peaks form. Chef’s tip: add the sugar slowly to ensure a stable meringue!
4. Add the chopped nuts and sift the Nestlé Cocoa Powder into the bowl. Gently fold the meringue mixture until combined. Chef’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.
6. Pipe about 1 tablespoon of mixture onto the lined trays, ensuring to space them 2-3 cm apart.
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. Chef’s tip: allowing the meringues to cool in the oven prevents them from cracking!
8. Once cooled, garnish with a light dusting of cocoa powder, serve with a mug of hot chocolate and ENJOY!
Mini Choc-Nut Meringues
LEVEL:
EASY
SERVES:
24
TOTAL TIME:
02 HR(S) 10 MINS
PREP TIME:
10 MINS
COOK TIME:
02 HR(S)
Mini Choc-Nut Meringues
INGREDIENTS
2 extra large egg whites, room temperature
½ cup castor sugar
3 tbsp nuts of choice, finely chopped
1 tbsp Nestlé Cocoa Powder, plus extra for serving
Serving suggestion:
Hot chocolate
METHOD
1. Preheat the oven to 100°C and line two large baking trays with baking paper.
2. Add the egg whites to a large bowl and use an electric beater to beat the mixture until foamy. Chef’s tip: use room temperature eggs!
3. While beating, slowly add the sugar, 1 tablespoon at a time. Continue beating the mixture until stiff peaks form. Chef’s tip: add the sugar slowly to ensure a stable meringue!
4. Add the chopped nuts and sift the Nestlé Cocoa Powder into the bowl. Gently fold the meringue mixture until combined. Chef’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.
6. Pipe about 1 tablespoon of mixture onto the lined trays, ensuring to space them 2-3 cm apart.
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. Chef’s tip: allowing the meringues to cool in the oven prevents them from cracking!
8. Once cooled, garnish with a light dusting of cocoa powder, serve with a mug of hot chocolate and ENJOY!