Chocolate Meringue

This formula is also referred to as a common meringue or a french meringue. This can be used as a cookie dough, similar to the dacquoise cookies and to a macaroon. It also makes a lovely looking garnish, see the Banana Mousse Cake for an example of how to use it as a garnish.

Formula*:
4 oz Egg whites
4 oz Fine granulated sugar
4 oz Sifted confectioners sugar**
4 oz Cocoa powder

* this formula is from Gisslen, Professional Baking, Ed. 5, pg. 267
** can also use fine granulated sugar, depending on the application


MOP:
Whip egg whites in a mixer with the whisk attachment. Whisk until eggs start to foam, add granulated sugar in slowly and continue whisking until a soft peak is reached, should look like marshmallows.
While this is mixing sift the cocoa and confectioners sugar. Set aside until egg whites are whipped up.

Turn down the mixer and add the confectioners sugar and cocoa powder in slowly. You can also fold this in with a spatula if you are making a small quantity like this. You do not want to over mix, or mix the cocoa in on high speed because you will loose some of the powder and the oils will start to break down the structure of the eggs.

Use your 802 tip and a large pipping bag and pipe sticks down the width of the pan. Leave about a fingers distance in between each stick.

Bake immediately, or as soon as possible so the meringues do not loose their shape. Bake for roughly an hour at 200°F or low temperature. You want to bake the chocolate meringue until it is hard and crispy.
Sometimes bakeries that close during the evening and have a night shift will turn the oven off at the end of the night and place the meringues in the oven to be cooked by the low carry over heat. When the night shift people arrive they will take the cookies out when they get there a few hours later.