Beat the egg whites until they reach the soft peak stage.
Add the sugar gradually, while continuing to beat, until you obtain a firm meringue. Peaks should form without collapsing.
Add the sifted cocoa and gently fold it in to avoid deflating the egg whites.
Fill a pastry bag with the mixture using a star tip, preferably 1/2 centimeter thick. Pipe the meringues onto the greased and floured baking sheet, starting from the center and moving outward.
If you don’t have a pastry bag or tip, you can place some of the mixture onto the baking sheet using a spoon.
Preheat the oven to 60 °C and bake for 1 hour. Turn off the oven and let them cool inside for another hour to dry out the center.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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