Cocoa Meringue Recipe by Frank Haasnoot: How to Make Cocoa Meringue

What is Meringue?

Meringue is a classic dessert component made primarily from whipped egg whites and sugar. It forms the basis of many beloved pastries, from pavlovas to macarons. The texture of meringue can range from soft and marshmallowy to crisp and crunchy, depending on the method used. In this recipe, Frank Haasnoot introduces a unique twist with cocoa meringue, adding a rich chocolatey flavor to the traditional treat.

5 Tips for Making Cocoa Meringue from Frank Haasnoot

• Precise Temperature Control: When heating the egg whites and sugar, it’s crucial to reach precisely 55°C. Going above this temperature, even slightly, can cause the egg whites to start setting, which would prevent the mixture from whipping properly.
• Continuous Mixing: While heating the egg whites and sugar, keep mixing to ensure even heating and prevent any part of the mixture from setting prematurely.
• Sift Ingredients: Before incorporating the icing sugar and cocoa powder, make sure to sift them thoroughly. This ensures a smooth, lump-free meringue, making it easier to fold the ingredients together.
• Medium Peaks: Whip the egg white mixture to medium peaks—not too firm. This allows the meringue to be easily piped and gives it a fine, smooth texture.
• Quality Cocoa Powder: For the best flavor, use a high-quality, dark cocoa powder. The darker the cocoa, the richer and more intense the chocolate flavor will be.

How to Use Cocoa Meringue

Cocoa meringue is incredibly versatile and can be used in a variety of desserts. It adds a delightful crunch and a deep chocolate flavor to pavlovas, mousses, and even as a layer in cakes. Frank Haasnoot suggests using it as a base for his Vanilla Chocolate Cloud, a dessert that combines the crispiness of cocoa meringue with the softness of chantilly cream for a perfect balance of textures.

Cocoa Meringue Recipe

Yield: 5 portions

Ingredients:

• ✓ 100g egg whites
• ✓ 100g sugar
• ✓ 100g icing sugar
• ✓ 25g cocoa powder

Process:

1. Heat the Egg Whites and Sugar: In a double boiler, gently heat the egg whites and sugar to 55°C, continuously mixing to dissolve the sugar.
2. Whip the Mixture: Transfer the mixture to a stand mixer with a whisk attachment. Whip until the mixture forms medium peaks and is still slightly warm.
3. Fold in Dry Ingredients: Sift the icing sugar and cocoa powder together. Gently fold the sifted mixture into the whipped egg whites until well combined.
4. Pipe and Bake: Pipe the meringue onto a tray lined with a silicone mat. Place another silicone mat on top to flatten the meringue. Bake at 80–90°C for several hours or overnight until the meringue is fully dried.

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