Giant Cocoa and Cinnamon Meringues
These giant meringues take me back to the Millennium when I lived in Fulham. Most Sunday mornings I used to walk down Fulham Road towards Sloane Square to have breakfast at Baker and Spice.
I loved the atmosphere with the big rustic wooden table in the middle of the room,surrounded by the windowsills stacked with all sorts of mouth-watering delights. Amongst the display were giant meringues. I often bought one and nibbled it as I walked back home. Lovely memories.
The Baker and Spice inspired me to have a go at making these huge joyful fluffy pillows of sugary eggy air laced with bitter cocoa and cinnamon.
They are still one of my weaknesses, just like the good old days. They are just simply yummy!
Eat them when you are on your own as they do make a bit of a mess and you do look slightly silly with cocoa powder and bits of meringue all over you face and front. They taste extra special with a good cup of coffee.
These giant meringues look spectacular and make an outstanding display. It’s quite funny how some people remember you for making a specific recipe or dish. I met up with an old friend last week and we were talking about the giant meringues that I used to make.
- 400g large egg whites (approximately 10 large eggs)
- 800g caster sugar
- Pinch of salt
- 25g Bitter Cocoa
- 1 large cinnamon stick
It’s very easy to make meringues but as I have quite a few years experience I have discovered a few tricks along the way to guarantee a success every time.
Follow the formula to make the meringues. Always weigh the egg whites and double the amount of sugar in ratio to the egg whites.
Preheat the oven to 110°C and line two large baking trays with parchment paper.
Ground the cinnamon stick until completely powdered in the thermomix; sieve the cinnamon to remove any remaining large bits. Mix the powdered cinnamon with the cocoa powder.
Place the egg whites, salt and sugar in a large saucepan.
Cover your hands with clean disposable gloves.
Place the saucepan over a very low and small flame to gently heat the egg whites and to melt the sugar. Stick your hand into the egg and sugar mixture and stir it continuously, this might sound ludicrous but is very important.
By using your hands you can control the heat, as you should not heat the egg whites and sugar above 37°C.
Stir it all the time to help dissolve the sugar.
Once the temperature has reached 37°C, remove the saucepan from the heat and transfer the whites to an electric mixer with a balloon whisk.
Whip the warm egg whites until thick ribbon stage; the meringue must hold its shape.
Remove the bowl from the machine, and sieve the cocoa powder and ground cinnamon over the meringue.
Use two large spoons to scoop a large spoonful of the mixture, scoop deep to get a ripple effect of cocoa and meringue. Do not be tempted to mix the cocoa in as you will spoil your rustic cocoa effect.Please do not mix!!
Drop the heaped spoonful of meringue onto the prepared baking trays.
Leave sufficient gaps as they swell when they cook.
The more the hot air that can circulate around the meringues,the more even they will bake.
Ensure that all the mixture is spooned onto the trays.
Place the giant meringues in the preheated oven, leave a large gap between the shelves and rotate the trays half way through cooking.
Bake the meringues for two hours.
Check that they are cooked by touching their outsides, it they are firm on the outside but still slightly gooey in the centre then they are done.
Let them cool for 10 minutes on the trays before you gently transfer them to a cooling rack to cool completely.
Keep the meringues in an airtight container for up to three days.
Makes approximately 10 -12 giant meringues
Food Fanatics Tips
Experiment with the flavours. Chopped nuts such as pistachios, almonds, hazelnuts and pecan nuts works well. Lemon and orange zest makes a lovely zingy citrusy twist or use chicory or coffee flavourings for a slightly exotic and moody fragrance. Saffron and sultanas take you back to the Middle East.
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Hi Madalene
Would like to know if the oven temperature you used (110′C) for the meringues applies to a fan oven??
Ps.. Love the way these look!
Thanks
Hi Anny,
If you use a fan oven I suggest go for 100degrees C.
Happy Baking.
Maddy
Hi
Have tried using my Thermo as per you instructions but the sugar did not desolve at 37c can you give me some idea as to the time and speed of machine
Dear Sandie,
To be honest I have not tried the TM either however I understand what has happened. It all depends if you use fridge cold egg whites or room temperate.
For the TM I would suggest that you use the paddle whisk, set the timer for 6 minutes, at 37degrees C speed 4, feel if the sugar has dissolved and if the mixture are warming up, if not repeat the process until it’s warmer and the sugar started to dissolve. It will not completely dissolve at that heat however it will heat up and whit the friction the eggs will not cook however the sugar will start to dissolve. Alternatively you can give it a burst of heat t 50 degrees C for the first 4 minutes and then lower the temperature.
Hope you will give it another go, I am definitely going to try it when I’m making little meringue kisses to be served whit our coffee here at the restaurant.
Happy Cooking
Maddy
Madelene I’m really keen to try this recipe but wanted to understand why you warm the egg and sugar before whipping, instead of just whipping in. Does this produce a different finish to the meringue?
Thanks….Simon
By the way I made your posh dog cookies, my poor beast did not get a look in as a load of friends came round from the pub and finished the lot with ripe brie……..yet to explain they were meant for the dog….
HI Simon,
The reason I do this is to get maximum volume from my egg whites and also it speeds the dissolving stage of the sugar crystals. The meringues has a beautifully silky glossy shine if you follow this method.
Happy baking
Madalene
What a vision. I was looking for a meringue recipe and this is it! I think I’ll be making these to take along to a Christmas party the ladies in my Mormon church are having this week.
Thanks for the inspiring photos that lured me to your site from foodgawker dot com.
Cheers!
Do you use unsweetened chocolate?
Hi Julie,
Yes I use unsweetened cocoa powder.
Happy Coking
Madalene
thanks for the advice. i reheated the mix and kept hand whipping it until it thickened slightly at 47 degrees. they didn’t come out giant but they were my best effort so far and I will certainly try again. they tasted lovely!