Printable version Decorations
Non-illustrated recipe

Chocolated Meringuettes

  • For : your decoration
  • Time : 2 h 30
  • Difficulty : easy

Ingredients for Chocolated Meringuettes :

  • 140g egg whites
  • 260 g sugar
  • 25 g cocoa powder

Technical stages for Chocolated Meringuettes :

  • Beat the egg whites with the sugar in a bain marie until stiff and the temperature reaches about 60°C or 140°F.
  • Finish beating the meringue away from the heat until it is fully cooled.
  • When cold, add the sifted cocoa.
  • Put down with an 6 mm diameter icing bag on large strips of siliconed paper.
  • Bake at 100°C or 212°F for 2 hours. When finished let it cool down and break in little sticks.
  • Keep in a dry place.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Polyethylene pastry bags dispenser 51 x 30 cmPolyethylene pastry bags dispenser 51 x 30 cm 15.40 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.70 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Oven sheet blue steel 40 x 30 cmOven sheet blue steel 40 x 30 cm 11.30 Euro
Chocolate fountainChocolate fountain 310.00 Euro