Chocolate Meringue Base
Crisp chocolate meringue with an airy center is a perfect base for cakes and desserts with cream and berries. This recipe for chocolate meringue base gives a pa…
Ingredienser
Instructions
Place the egg whites in a completely clean bowl.
Whip the egg whites until stiff.
Add sugar little by little and whip well between each addition.
Continue whipping for 5 minutes once all the sugar has been added, until the meringue is glossy and stiff.
Add white wine vinegar, cocoa and cornstarch.
Whip gently for about 10 seconds, until just mixed in.
Line a baking tray with parchment paper.
Shape the meringue into a round base of about 22 cm.
Preheat the oven to 160 degrees.
Place the meringue base in the oven and lower the temperature to 100 degrees.
Bake for 90 minutes.
Open the oven door and let the meringue base cool completely in the oven.
Nutrition per serving
Energi ca. 1415 kcal
Protein 54.5 g
Fett 27.7 g
Karbohydrater 337.3 g
Fiber 66.6 g
Sukker 204.6 g
Salt 0.4 g
Tips & tricks
Fold in the cocoa gently and do not whip more than needed afterward. Too much mixing can knock air out of the meringue and give a flatter base.
Did you know?
Chocolate in a meringue base gives deeper flavor than a regular pavlova base, but cocoa can also make the meringue a little more fragile. Vinegar and cornstarch help the structure and give a crisp outside with a softer center. This kind of base works especially well with cream, berries and chocolate filling.
