5 Egg Whites at room temperature
250g Caster Sugar
20g Cocoa Powder
Stand Mixer or hand held electric beaters
Large Baking Tray
Preheat your oven to 90 degrees (fan forced) and line a baking tray with baking paper.
Start making your meringues by whipping your egg whites in a stand mixer on high.
After about 30 seconds you will see foam start to form, add 1/4 of the caster sugar and continue to whip on high for a minute.
Repeat the process by gradually adding in the sugar. Make sure to allow time between each addition.
Once all of the sugar has been incorporated into the egg whites, continue mixing for 2-5 minutes. You will be able to tell if the mixture is ready by pinching the mixture. If you cannot feel any sugar granules between your finger and thumb then the mixture is ready.
Once the mixture is ready, sieve a fine, layer of the cocoa powder over the mixer bowl and gently fold through the cocoa powder with a spatula, 3-4 folds will be enough - they look great when they are streaky.
Take a dessert spoon and scoop dollops of meringue mixture onto the tray spaced approximately 5cm apart.
Bake your meringues at 90 degrees for 2 hours.
Notes: Use egg whites at room temperature to help lower whipping time.
Makes 15-20 Meringues