Chocolate Meringue by Spotted Fawn Coffee

Ingredients

150 g egg whites/room temp (approx 5 egg whites)

¾ tsp Cream of Tartar

150 g Granulated Sugar (¾ C.) 

35 g Dutch Process Cocoa (⅓ C. )

100 g Icing Sugar ( 1 C. ) 

25 g Rebel Liquid Chocolate (¼ C. ) 

Instructions 

Preheat Oven to 250F (225F for Convection Oven) 

Line 2 Baking trays with parchment paper or silicone baking pad.

In a clean, dry bowl add egg whites and cream of tartar. Using a hand mixer, beat on medium-high until stiff. 

Add the granulated sugar 1 Tablespoon at a time. Add slowly and after each addition beat for 15 seconds on medium high. 

After all sugar is added, beat on high again for 6-7 minutes. The mixture will keep its shape nicely and should be glossy and bright. 

Sift Icing sugar and cocoa into a meringue mixture. Fold this in. It does not have to be completely combined. 

Using a cookie scoop or an ice cream scoop.. Mound 2 scoops together on the baking tray and make a slight divot in the middle. You should get 5-8 large mounds.

Dollop Rebel Liquid Chocolate in the centre of each Cookie. Swirl with a skewer or toothpick. 

Bake for 1 hour. Do not open the oven during this time. After 1 hour turn the oven off and allow the meringues to cool in the oven without opening the door. 

Serve when cool. Can be placed in containers and are good for up to 3 days.