| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Passive Time | 1-3 hours |
| Servings |
pcs
|
Ingredients
- 2 pcs egg whites large
- 1/4 tsp cream of tartar
- 1 1/2 tbsp dark chocolate melted
- 1 tsp dark coffee powder
- 1/2 cup Sugar
Ingredients
|
|
Instructions
- Preheat the Oster oven to 100C, Bake function.
- In a large bowl, whisk together the egg whites, cream of tartar, and salt using the Oster hand mixer. Whisk until foamy.
- Add the coffee powder and 1 tbsp of sugar, beating until soft peaks form.
- Gradually add the remaining sugar and continuing to beat until the meringue is stiff ang glossy.
- Gently, fold in the melted chocolate with the spatula. Do not mix too much to maintain the swirls.
- Pipe the meringues into the pans using a piping bag with a piping tip.
- Bake the meringue for 1 1/2 to 2 hours.
- Turn off the oven and leave meringues inside to cool and dry for 1 to 3 hours.