Cocoa Meringues
Prep time: 
Cook time: 
Total time: 
Serves: 8 or 9 meringues

You are then left with a lovely crusty meringue ...

  • 330g golden castor sugar (or plain castor sugar)
  • 1 tbls cornflour
  • 6 egg whites (approximately 210g)
  • 1 tsp cream of tartar
  • 2 tsp vanilla bean extract
  • 2 tsp white vinegar
  • 2 tsp Dutch cocoa powder
  • 1 tsp cornflour
  • 1 tsp icing sugar mixture
  1. Preheat oven to 120 degrees (conventional … not fan forced)
  2. Arrange rack into middle of the oven
  3. Line a large baking sheet with baking paper
  4. Combine the “extra”cornflour and icing sugar and use a small sieve to sprinkle over the tray (this will help create a firm base to the meringues and will release them easily from the tray once baked)
  5. Mix 330g sugar and 1 tbls cornflour together and put aside near your TM
  6. Mix vanilla extract and vinegar together and put aside near your TM
  7. Have a large bowl ready to put the meringue into once it is made, along with a large off-set spatula or knife to fold the cocoa through it
  8. Place 2 tsp Dutch cocoa into a small container, and put it beside a small sieve ready to sprinkle evenly over the meringue … place it beside the bowl
  9. You are now ready to start on the meringue
  10. Insert butterfly into TM bowl
  11. Place eggs whites and cream of tartar into bowl and whip 5 minutes / 37 degrees / speed 3.5 / no MC
  12. Set blades to 6 minutes /37 degrees / speed 3 / no MC and with blades rotating add the sugar mixture one tablespoon at a time until it is all incorporated … this should take you approximately 3 minutes … at this point pause the machine, and with a thin spatula scrape down the sides into the base of the bowl in a couple of spots to release any air bubble that has developed … this will allow the mix to drop a little … replace lid and continue mixing for the final 3 minutes
  13. Remove lid, stir around top of bowl and create a small space around the top of the butterfly … pour in the vanilla and vinegar mix and blend 15 seconds / speed 3
  14. Transfer mix into a separate bowl and lightly level the top so that you can get an even distribution of the cocoa powder
  15. Use the small sieve to sprinkle the cocoa powder over the meringue, then use an offset spatula or large knife to gently swirl the cocoa through the meringue (do not overdo it as you want to see streaks of cocoa)
  16. Using two large spoons place 8 or 9 dollops of meringue onto baking tray ensuring there is some space between each for spreading (I use two spoonful’s per meringue)
  17. Place tray into oven and bake for 1 hour and 30 minutes – do not open door of the oven to have a peek as it is important to keep the temperature as constant as possible
  18. Switch off oven and leave to cool for approximately 6 hours until the oven is completely cold (overnight is good)
  19. Remove meringues from oven and place into a sealed container until ready to serve
  20. Meringues keep well for three to four days in a sealed container, but will slowly become less “crispy” as times goes on
  21. Serve as desired
Recipe by The Passionate Pantry at