These meringue cookies may not attract you in appearance but taste-wise, they are sure to make you feel happy!
This recipe is adapted from: Meringue by Linda Jackson, Jennifer Evans Gardner; chocolate chip clouds recipe.
1 egg whites (33 grams)
50 grams caster sugar
4 grams cocoa powder unsweetened
50 grams chocolate chips
Dash of vanilla extract
Pinch of salt
In a clean dry stainless steel bowl, whisk the egg whites till foamy and white on low speed. Add in the caster sugar by scattering it bit by bit while whisking till soft peaks form. Add in the cocoa powder and pinch of salt and continue to whisk till combined and stiff peaks form, scraping the sides and bottoms to ensure even mixing.
Fold in the chocolate chips and add in the vanilla extract and continue to fold till combined. Do not over-mix.
Transfer the whole thing to a pastry bag and snip off the end.
Pipe out shapes you desire on a parchment-lined baking tray and bake in a preheated oven of 100 degree celsius for 90 minutes. Switch off the oven, switch off the power and leave the meringue cookies to crisp in the oven for 1 hour. Immediately store in air-tight container once finish.
Music from Youtube Audio Library: Blues Skies by Silent Partner
