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Double Meringues with Whipped Cocoa Cream

17/11/2023

Double meringues with whipped cocoa cream are an elegant and delicious dessert. Here is the recipe to prepare this dessert.

Ingredients

  • 4 egg whites
  • 200 g of granulated sugar
  • 1 pinch of salt
  • 250 ml of whipping cream
  • 2 tablespoons of cocoa powder
  • 1 tablespoon of powdered sugar (optional)

Preparation

  1. Start by preheating the oven to 120 °C and line a couple of baking trays with parchment paper.
  2. Whip the egg whites with a pinch of salt until they become frothy.
  3. Add the granulated sugar one tablespoon at a time, continuing to whip until you get a shiny and very firm meringue.
  4. Using a piping bag or two spoons, form small meringues on the parchment paper, leaving a bit of space between each.
  5. Bake in the oven for about 1 hour or until the meringues are dry and can easily be detached from the paper. Turn off the oven and let the meringues cool down inside with the door slightly open.
  6. In the meantime, whip the cold whipping cream from the refrigerator until it is firm.
  7. Sift the cocoa powder and powdered sugar (if using) into the whipped cream and fold gently until obtaining a uniform cream.
  8. When the meringues are completely cool, spread some cocoa cream on one meringue and overlay it with another meringue, creating a sort of “sandwich”.
  9. Repeat the operation with all the meringues and cocoa cream.

Once ready, the double meringues with whipped cocoa cream should be served immediately or stored in the refrigerator until serving time.

Meringues are a classic dessert in French pastry making but, as you may know, in Italy we have also adopted and adapted these delights to our palates, often preferring less sweet cream and more flavored, as in the case of the cocoa cream. They are perfect to end a meal with a touch of sweetness or to accompany an afternoon coffee.

Double meringues with whipped cocoa cream