makes
45
prep
25 minutes
cook
30 minutes
difficulty
Easy
makes
45
serves
preparation
25
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 3 egg whites
- 250 g pure icing sugar, sieved
- 30 g Dutch processed cocoa powder
- 200 g pecan nuts (A), finely chopped
- 20 g pecan nuts (B), finely chopped
Instructions
- Heat the oven to 130 ˚C (110˚C fan forced).
- In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites until light and airy.
- Reduce the mixer speed to low and gradually add in the sieved icing sugar. Continue to whisk for a further minute.
- Add in the cocoa powder and whisk until just combined.
- Remove the bowl from the mixer and gently fold through the 200 g finely chopped pecan nuts (A).
- Line a baking tray by using a small amount of the meringue on each corner of the tray to secure the sheet of baking paper.
- Use a teaspoon to scoop the meringue onto the prepared baking tray, leaving approximately 20 mm in between each meringue.
- Sprinkle the 20g finely chopped pecan nuts (B) over the meringues.
- Bake in the pre-heated oven for approximately 90 minutes, until the tops are shiny and feel firm.
- Remove the tray from the oven and allow to cool at room temperature.
- Once completely cool, store in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
