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+ servings

Chocolate Meringue Disks

chocolate meringues, buttercream and tools
These could be used as the base of many desserts, like layered with whipped cream and fresh fruit or used between layers of cake.
Sip + Sanity | Linda
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Serving Size 8

Ingredients

  • 3 large egg whites
  • ¾ cup superfine sugar
  • 1 tbsp cocoa powder
  • ½ tsp red wine vinegar
  • 1 tsp extract (optional) I used hazelnut extract

Instructions

  • Preheat oven to 350°F.
  • This recipe makes two 9-inch wide, thin discs. Use a bowl or cake pan to trace circles on the backside of your parchment paper and place them on the sheet pans.
  • Beat the egg whites in the bowl of stand mixer fitted with the whisk attachment until satiny peaks form, then begin adding in sugar a spoonful at a time and continue to whisk until stiff, shiny peaks form.
  • Add the cocoa powder, red wine vinegar and optional extract. Gently fold these ingredients into the meringue until the cocoa is well incorporated.
  • Use a piping bag or a spatula to create even rings of meringue on the parchment.
  • Place the pans in the oven and immediately reduce the heat to 300 degrees F. Bake for 40 to 45 minutes.
  • Allow to cool, then gently peel away the parchment.

Nutrition

Calories: 82kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 31mg | Fiber: 1g | Sugar: 19g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg