Light Chocolate Meringue Treats (Printable Version)

Light and airy chocolate meringue with sweet, glossy peaks and a rich cocoa flavor for a delicate treat.

# Ingredients Required:

→ Meringue Base

01 - 3 large egg whites at room temperature
02 - 1 pinch salt

→ Sweeteners and Flavorings

03 - 200 grams granulated sugar
04 - 1 teaspoon vanilla extract

→ Chocolate

05 - 15 grams unsweetened cocoa powder
06 - 120 milliliters chocolate chips or chopped chocolate (optional)

# Guide to Cooking:

01 - Preheat the oven to 120°C and line two baking sheets with parchment paper.
02 - Ensure the mixing bowl and beaters are completely clean and free of grease.
03 - Beat the egg whites at medium speed until they become foamy.
04 - Add the salt, then gradually add the sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form.
05 - Sift the cocoa powder and gently fold it into the meringue to combine evenly.
06 - Fold in the vanilla extract thoroughly to incorporate flavor.
07 - If using, fold the chocolate chips or chopped chocolate into the meringue gently.
08 - Scoop or pipe the meringue mixture onto the prepared baking sheets, spacing them approximately 2.5 centimeters apart.
09 - Bake in the preheated oven for 60 minutes until the meringues are dry to the touch.
10 - Turn off the oven and allow the cookies to cool inside with the door slightly ajar to dry completely.
11 - Once cooled fully, store the cookies in an airtight container to maintain crispness.

# Extra Suggestions:

01 - Egg whites at room temperature whip better to yield higher volume.
02 - Avoid opening the oven door during baking to prevent meringue cracks.
03 - Cooling the cookies inside the oven with the door ajar ensures optimal dryness and crisp texture.

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