Chocolate Swirl Meringue

Craving of something sweet yet easy to make.  Or it can be mini bits to boost cake decorations.  Crispy meringue is very easy to make but takes sometimes to bake.  You only need essentially two ingredients only which are white eggs and sugar.  Then depending of flavour and color you want to add it in. 

Get a very dry and clean bowl and carefully separate your eggs.  No yolk allows to get through or else your egg mixture won't perform well.

Whisk the white egg until a little foamy and you can start adding the sugar in bit by bit.  Keep whisking until it reaches their stiff peak and glossy.  It is where you can turn your egg white mixture upside down and it will not drop on your head.

For my merigue today, I want it to be chocolate swirl-looking meringue.  So I added some cocoa powder and gave them a few stirs, not until it is totally incorporated.

You can be creative in this stage, just pipe them according to the shape you like.  What I did is the Hersey kisses shapes.  This recipe could make approximately 65-70 pieces bur again it depends on each meringue size.  Then bake them in the pre-heated oven with low heat to avoid the shells from cracking.  Bake them for one to one and half hour or when you touch the meringue and it feels slightly hardened and dry.  It means you've done.  Then after you take them out from the oven they will continue drying out and crisp.

If you live in the hot weather country, no need to wait until meringues are completely cool, and  keep them in an airtight container in the fridge to avoid melting.

Meringue recipe Makes: 65-70 pieces Egg white 2 eggs / 75 gr Caster sugar 100 gr Cocoa powder 1tbsp * Cream tartar is optional Method 1. Whisk egg white in a clean and dry bowl for about 30 secs      before slowly adding the sugars. One tablespoon at a time. 2. Keep whisking until the meringue turns glossy or      doesn't fall off when you flip the bowl upside down. 3. Pre-heat your oven to 100-110⁰C, depend on your oven.      Just making sure it is a low heat. Otherwise you meringue      will crack and turn yellowish 4. Pipe them on a baking tray with baking paper on into your    prefered shapes.  I like the Hershey kisses-shaped. 5. Baked for 1-1½ hours or until the shell dries. * If the weather is hot, keep meringues in the fridge in an    air-tight container to avoid melting.