Cocoa Mint Meringues

Ingredients:
2 large egg whites
½ cup (100 g) sugar
2 tsp cocoa powder (plus some extra for dusting)
½ cup (150 ml) heavy cream
1 tsp peppermint extract (optional)
1–2 drops green food coloring (optional)
1⁄3 cup (50 g) milk or dark chocolate chips

Preheat the oven to 275°F (140°C). Lightly grease two large baking sheets and line with parchment paper. Beat the egg whites in a bowl until they form stiff peaks.

Add the sugar to the egg whites a tablespoon at a time, beating well with the electric mixer or whisk after each spoonful. The mixture should be smooth, thick, and glossy.

Sift the cocoa powder over the egg white and sugar mixture. Use a metal tablespoon to fold it over a few times until the mixture is streaked.

Using a teaspoon, place heaps of the mixture onto the prepared baking sheets, spaced a little apart, until you have 30 meringues. Flatten each slightly with the back of the spoon.

Bake in the preheated oven for 11⁄2 hours, or until the meringues peel away from the parchment paper without much resistance. Leave them to cool on the baking sheets.

Beat the cream, food coloring, and peppermint extract until thick. Stir in the chocolate chips. Spread the mixture on half of the meringues and sandwich with the other halves.

Chef’s Tip:
Try flavoring the whipped cream with vanilla or almond extract instead of peppermint. Or for plain meringues, just leave out the cocoa powder.