Meringue cone

Lenora Decker
4 3
45 mins
45 mins


Servings: 60
  • 4 fresh organic protein (Gr. M)
  • 1 TEASPOON Lemon juice
  • 7-10 Tbsp Salt
  • 200 g Sugar
  • 1 TEASPOON Cornstarch
  • 1 TEASPOON Cocoa
  • 7-10 Tbsp red food colouring as powder
  • 100 g Dark chocolate coating
  • 3 Disposable piping bag
  • baking paper


  1. 1

    The day before, beat the egg whites, lemon juice and 1 pinch of salt until stiff with the whisk of the mixer, adding sugar at the end. Keep beating until the sugar has dissolved and the mixture is shiny.

  2. 2

    Sift the starch on top and stir in.

  3. 3

    Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Divide the egg whites into three. Pour one third into a disposable piping bag, chill. Sieve the cocoa onto the 2nd third of the beaten egg white, stir in, fill into a disposable piping bag and chill.

  4. 4

    Colour the last third of the beaten egg whites light pink with 1sp. of food colouring, fill into a disposable piping bag and chill.

  5. 5

    Line two baking trays with baking paper. Spray a total of approx. 60 tuffs onto the trays. Bake in the hot oven for approx. 45 minutes (with top and bottom heat, rearrange trays after half the baking time).

  6. 6

    Reduce oven temperature (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer) and continue baking for approx. 1 hour (if necessary, restack the sheets again, see above). Switch off oven. Let the tuffs cool down with the oven door slightly open, preferably overnight.

  7. 7

    The next day, chop the chocolate coating coarsely and melt in a hot water bath. Carefully dip the underside of the meringue cone into the couverture, place on baking paper and allow to dry.