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October 2011 Recipe

Chocolate Meringues

2   Large egg whites
50 g   Confectioner's sugar
1 g   Cream of tartar
6 g   Gerkens® 10/12 Russet™ cocoa powder
    Peter's® Finely Ground Burgundy® semisweet chocolate

Preheat oven to 300° F. Combine egg whites and cream of tartar in mixing bowl. Beat on high with whisk attachment until mixture forms soft peaks. Slowly add sugar, beating on high speed until peaks are hard. Fold in Gerkens® 10/12 Russet™ cocoa powder. Place meringue in chef's pipe bag with stars cut in depositing end. Pipe meringue onto a greased cookie sheet. Sprinkle Peter's® Finely Ground Burgundy® semisweet chocolate over the top. Bake for 20 to 25 min. Remove and allow to cool before serving.

Yield: 30 cookies