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- 150 g icing sugar
- 5 egg whites
- 150 g powdered sugar
- 2 tablespoons of cocoa powder
- 1 pinch of cream of tartar
- 1/2 cup of chocolate bits
- 300 ml thick cream
- 1 tablespoon icing sugar
Preheat the oven to 150C.
Sift the icing sugar and cocoa together.
Whisk the egg whites and cream of tartar into stiff peaks. Add half of the icing sugar and continue beating.
When the egg whites are firm, add the remaining sugar.
Immediately fold through icing sugar and cocoa mix.
Line a 35cm x 25cm baking sheet and gently mix with the spoon.
Cook for 20 minutes at 150 ° C, then reduce heat to 130 ° C and cook for another 50 minutes.
Once cold, cut it into 3 equal strips.
Whip the cream with extra icing sugar and fold into pieces of chocolate.
Alternate between layers of meringue and cream.
- 1 baking tray
- 1 wooden spoon
chocolate meringue pile