Cocoa meringues from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 902) by Mark Bittman

  • cocoa powder
  • superfine sugar
  • white vinegar
  • egg whites
  • EYB Comments

    See recipe for filling and addition suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for filling and addition suggestions.

  • Kitty_and_Whit on June 13, 2020

    This recipe won't work as written. It's a variation on the main Vanilla Meringues recipe, and the variation is simply to add the cocoa in place of the vanilla. However, if you add the cocoa in the step where the vanilla will be added, the eggs whites will not whip due to the small amount of fat in the cocoa. I tried it myself, thinking the recipe must have been tested and maybe it wasn't enough fat to make a difference. But sure enough, as soon as I added the cocoa, the meringue fell and could not be whipped back up. It's possible that the cocoa could be successfully folded in at the end, but that's not what the recipe directed.

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