Ignis's chocolate meringue

The little story:

My mother used to do meringues when I was a little girl, and I loved that so much. She baked them so they were taffy on the inside and crunchy on the outside. Then she managed to make them full crunchy and was so proud of herself. I was sad, because I love the tuffy in meringue. A year ago, we tried to make a pavlova with my byfriend, and the base of it is a big tuffy meringue. I was so happy! So now each time I have egg whites, I use the basics of the recipe to bake meringues. Yesterday I tried to add chocolate for the first time... try the recipe and see how awesome it ended to taste!

Ingredients:

• 110g caster sugar
• 2 egg whites at room temperature
• 3teaspoon (not sweetened) cocoa

Recipe:

• whisk the egg white with an electrical mixer until they are really stiff (when you remove the whisk, there should be pics of egg under is)
• then go on mixing while adding slowly the sugar. Continue mixing for around one minute.
• add the cocoa: check that there is no bubble of cocoa in the mixing
• put tablespoons of raw meringues on an oven sheet covered with baking paper. They stey around the same size so you don't need to leave a big space between two meringue.
• Bake 15 min at 160°C then around 30min at130°C (until the inside is almost fully cooked: sugar is so hot meringues will continue to cook after you remove them from oven)

Enjoy!

(store in a closed metal box)