Chocolate Meringues

1. 1

   Preheat the oven to 225.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   In a bowl, preferably copper, beat the egg whites on medium speed until frothy, 2 to 3 minutes.

4. 4

   Gradually add 1 1/2 tablespoons of the granulated sugar and beat for 1 minute.

5. 5

   On high speed, beat in the remaining 3 tablespoons sugar; beat until stiff and glossy, about 2 minutes.

6. 6

   In a bowl, sift the confectioners' sugar with the cocoa and gently fold into the meringue until incorporated.

7. 7

   Transfer to a pastry bag fitted with a large plain or star tip and pipe out two dozen 2 1/2-inch-long swirls, spacing them 1 inch apart.

8. 8

   Bake the meringues in the middle of the oven for about 1 1/4 hours, until the swirls are dry and puffed.

9. 9

   Turn off the heat and leave the meringues in the oven for 10 more minutes.

10. 10

    Let cool on the baking sheet, then remove them from the paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.