Chocolate Swirl Meringue

KBB #4 round up challenge

Host for challenge this period of march- April are Susi and Yohanna. Meringue not really my favourite this year because I need to be careful in sweets but as one of the member, I must participate so fresh fruit and non sugar cream will reduce the sweetness, preferred sour or plain fruits.

Recipe source : Taste. Makes 6 big size

4 egg whites
225 gr caster sugar
1 tsp corn flour
1 rounded tbsp cocoa powder
Thickened cream to serve

Preheat the oven to 150°C fanbake. Line a baking tray with baking paper. Put the egg whites and caster sugar in a large heatproof bowl and sit over a pan with simmering water. Don't let the bottom of the bowl touch the water or the egg whites will scramble. Stir with a wodden spoon until the sugar has completely dissolved and the mixture is quite hot to touch, then immediately remove from the heat.

Whisk egg white mixture using a hand-held electric beater for about 10-15
minutes until very thick, white and glossy. Mix in the cornflour. Sieve in
the cocoa powder and, using a large metal spoon, very lightly fold into the
meringue using 2-3 strokes. Don't mix it thoroughly.

Spoon the mixture (you can pipe it with the piping bag, if you wish-ab) onto
the prepared baking sheets in 6 large spoonfuls, making each one as peaky as
possible (don't have to do this when you want to make 10 small
meringues-ab). Put the baking tray in the oven, reduce the temperature to
120C and cook for 1 hour 15 minutes. Turn off the oven and leave the
meringues inside until completely cold. Serve with thickened cream.