CHOCOLATE MERINGUE FOR CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM
This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 10-inch layers
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
- Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.
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