KBB #4: Meringue

Description:
Source: Taste

Here is the fourth challange for us who join Dare to Bake Club (Klub Berani Baking). The techniques involved are not difficult but tricky.

The step by step photos can be seen here.

Ingredients:
4 egg whites

225g caster sugar

1 tsps cornflour

1 rounded Tbs cocoa powder

thickened cream to serve




Directions:
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 a hand-held 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.