Since I became a member of Aspiring Bakers Family, I am having a blast in baking. Thanks to Small Small Baker who created this event and also many thanks to the event hosts for taking their valuable time to compile entries.
These meringue cookies are light, crispy and melt-in-the-mouth. They are baked at very low temperature (70c) for 100 minutes to get a dry and crispy texture. As I could not afford this much of time to bake the remaining 2 trays of meringue, I decided to up the temperature setting to 110c hoping to get over and done with in the shortest possible time. These are baked for 75 minutes.
Verdict : The batch baked at 70c is super delicious, it melts immediately when pops into the mouth. The batch baked at 110c with shorter baking time is delicious too, but it does not melt that quickly. I prefer the texture baked at 70c, longer baking time though. These cookies vanished on the day they are baked. My teenage kids, especially my daughter likes these cookies . I am sure it won’t be too long that she will request me to bake again :)-
This recipe is adapted from Sonia of Nasi Lemak Lover with minor modification. Click here for her original recipe (Mocha Meringues).
Am submitting this post to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted.
110g egg white
70g icing sugar
4tsp cocoa powder
1/4tsp cream of Tartar
1/2tbsp corn flour
some chocolate rice (alternatively, you may use chocolate chips)
1. Beat egg white over high speed for 1min till foamy, add in tartar and continue to beat.
2. Gradually add in icing sugar and beat till soft peaks formed.
3. Add in corn flour and continue beat till stiff peaks formed.
4. Fold in cocoa powder into egg white mixture. Slowly combine well.
5. Pipe the egg white mixture (meringue) on the baking tray that line with non-stick baking paper, place a chocolate chip or sprinke chocolate rice on top.
6. Bake at pre-heated oven at 70c for 75mins or adjust accordingly to your type of oven with low temperature and long baking time till dry and cripsy.
( I baked at 70c for 100 minutes )
7. Remove pan from oven, not more than 2mins (don’t wait too long otherwise it will became sticky), try to peel off a meringue and it should come off easily if done. Otherwise, put back into oven and continue to bake.
8. Store in air-tight container straightaway (don’t wait to cool).