Tuesday, April 27, 2010

Meringues/ Macaroons Cocoa Style

A while ago did a post on Meringues. This is a revision of the same recipe.

I had some left over egg whites, which had been frozen. I defrosted them again to use for meringues. Egg whites are easy to freeze and save for a later use. Just make sure that they are at room temperature for meringues.

I wanted to add a new twist to these so I added cocoa to half of the meringes. It did go a bit more watery (flat), but they cooked fine.

And the final outcome?

I would definetly make these again with cocoa. Cocoa is a good idea.

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