Chocolate Meringue Biscuits

    Chocolate Meringue Biscuits

    Recipe Picture:Chocolate Meringue Biscuits
    1

    Chocolate Meringue Biscuits

    (6)
    50min


    5 people made this

    These biscuits are especially beautiful if you sprinkle icing sugar over them when they are cool. Use small chocolate chips for the best result.

    Ingredients
    Serves: 20 

    • 1/2 cup (110g) white sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 pinch salt
    • 3 egg whites
    • 1/4 cup mini chocolate chips

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 150 degrees C. Line 2 baking trays with baking paper. Sift 1/4 cup sugar, cocoa and salt into a small bowl.
    2. In a large bowl beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking trays by rounded teaspoonfuls, spacing about 3cm apart.
    3. Bake in preheated oven for 40 minutes for crispy biscuits. Cool biscuits on baking trays.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    16

    Very chocolatey and spongy with a nice chewy crisp. The first time I made these I beat the eggs way too much (according to the directions) and the mix turned liquidy. I recommend adding the pinch of salt to the eggs before mixing, then once the froth starts to form, add 1/8 tsp cream of tarter (not sure if this is kosher) per egg white (this helps keep the eggs stiff when you add the other ing.) and once the eggs become med stiff add the sugar in a few quick shakes and maybe after 10 sec or so add the cocoa mix also in a few quick shakes. Only mix 10 more sec. just enough to blend the cocoa in. The more you mix after the dry ingredients are added the eggs whites become liquidy. Play it on the safe side, less mixing is better to keep the egg whites stiff. You're looking for a fluffy consistency. I think I used the mixer for two minutes total. I used the mini chips and the baking paper, and they came out great. A light, fluffy, chocolatey treat.  -  19 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    13

    excellent recipe... Wish I had seen this sooner! Another plus for our family, it's dairy free, and really delicious!  -  15 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    6

    Decided to try this recipe as I've got three egg whites in the freezer that needed to be used soon. Was disappointed with the outcome as the batter tasted really nice, but, like another reviewer, my egg whites did not whip to a stiff peak. Probably put in the flour in one batch too soon.  -  02 Oct 2011  (Review from Allrecipes USA and Canada)

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