two kinds of meringue

Ingredients

Directions

1. 1

   Beat the egg whites and lemon juice with the whisks of the hand mixer until stiff. Slowly pour in the sugar and continue beating until the sugar has dissolved and a shiny mass has formed

2. 2

   Pour half of the meringue mixture into a piping bag with a perforated spout. Spray small dots onto a baking tray covered with baking paper. Fold the cocoa into the remaining meringue and squirt it onto the baking tray in small tuffs

3. 3

   Bake the tray on the lower rail in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 1 hour. Reduce temperature (electric oven: 100 °C/ convection oven: 75 °C) and bake for approx. 1 further hour. Then switch off the oven and let it cool down in the closed oven with residual heat. Dust the cocoa meringue with cocoa before serving

4. 4

   Waiting time approx. 1 hour