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IngredientsEgg whitesCastor sugar (allow 75g sugar for each egg white) Pinch salt Cocoa powder White wine vinegar |
Handy Hint(Subject to nut allergies...) A couple of tablespoons of ground hazelnuts, folded in at the same time as the cocoa, adds a lovely flavour and texture. |
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Method1) Beat egg whites with pinch of salt until they form soft peaks.2) Beat in castor sugar until stiff and glossy (the classic test is being able to hold the bowl upside down over your head without any falling out!) 3) Using a metal spoon fold in 1 tsp of white wine vinegar and 2 tbsp of cocoa per 4 eggs whites. 4) Blob onto baking paper using a tbsp - each meringue should be about a small full spoon's worth. Leave a bit of space as they do expand slightly. Bake at 160C for about 30-40 mins. Leave to cool - its best if you can leave them to cool in the oven with the door slightly open as this helps to prevent cracking, but not essential. Eat! | |||||||||||||||||||||
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