It indeed turned out to be a food for a royal’s tea visit. It is so elegant and pretty looking cookie that I was actually savoring every moment of it while it melted in mouth.
The baking can be tricky of you have not tasted it ever as it could turn out sticky and chewy.
You need to bake it as long as it takes to change the color slightly pale.
Ingredients (for 15-20 large individual pieces)
2 egg whites
1/2 cup castor sugar (make it 3/4 for slightly sweeter)
1 tspn of cocoa powder
1 cup whipped cream (with icing sugar for filling)
1) In a bowl, whisk the egg whites using a hand beater or electric beater along with sugar until it is glossy. About 4-5 min with electric & 7-8 min with hand whisk.
2) Add the cocoa powder and beat again.
3) Preheat the oven at the lowest temperature. For me it was about 150c.
4) Spray some oil or butter on the baking sheet.
5) Pipe the mixture or use a spoon to create small dollops.
6) Bake for about 10 -12 min or until they change the color slightly.
7)Let them cool.
8) Sandwich 2 meringues with some whipped cream.
Tip* – If the meringues appear soft do not panic as it will become stiff as it starts cooling down.
– Store in air tight box and refrigerate for later eating