Task # 4, Chocolate Swirl Meringues

Answered the forth challenge from KBB, the Indonesian Baking Club, this time challenge is Chocolate Swirl Meringues, recipe sent to all of us with NO PICTURE, besides baking challenge it self, additional challenge is to figure it out how the meringue looks like (>_<)...*faint..*

Recipe has unique kind of methods, sugar whisked with egg white in a bowl over pan of shimmering water. Which I've never done it before on meringue. I guess this is how to make mixture stiffer and kill any germ on egg white. It works pretty well though. The problem is on my chocolate it stays inside the meringue, such disaster.... I dusted a bit before baking to have a hint there is chocolate in it ^____^. Another problem with meringue baking process take very long in low heat to have white meringue.

I changed recipe slightly, didn't use caster sugar, icing mixture instead. Reduced to 200 gr from 225 gr of original recipe. Sweetness just right !

Chocolate Swirl Meringues

Source: Taste.

• 4 egg whites
• 225g caster sugar
• 1 tsps cornflour
• 1 rounded Tbs cocoa powder
• thickened cream to serve

Preheat the oven to 150C fanbake. Line a baking tray with baking paper. Put
the egg whites and caster sugar in a large heatproof bowl and sit over a pan
of simmering water. Don't let the bottom of the bowl touch the water or the
egg whites will scramble. Stir with a wooden spoon until the sugar has
completely dissolved and the mixture is quite hot to touch, then immediately
remove from the heat.

Whisk egg white mixture using electric beater for about 10-15
minutes until very thick, white and glossy. Mix in the cornflour. Sieve in
the cocoa powder and, using a large metal spoon, very lightly fold into the
meringue using 2-3 strokes. Don't mix it thoroughly.

Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto
the prepared baking sheets in 6 large spoonfuls, making each one as peaky as
possible (don't have to do this when you want to make 10 small
meringues-ab). Put the baking tray in the oven, reduce the temperature to
120C and cook for 1 hour 15 minutes. Turn off the oven and leave the
meringues inside until completely cold. Serve with thickened cream.