Chocolate meringue shells can be used for a variety of desserts. The cocoa powder gives them more flavor than traditional plain meringues.
Line 2 sheet pans with parchment paper. With a pencil, draw eighteen
Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip on medium speed until frothy. Increase to high speed and gradually add the
Fold in the cocoa powder mixture.
“Glue” the corners of the parchment paper to the baking pans with small dabs of butter. Starting from the inside of the penciled circles, pipe the batter in a circular motion, making a solid coil. Continue to make the remaining meringues.
Store in an airtight container until ready to assemble.
© 1993 Emily Luchetti. All rights reserved.