4 Egg whites
200 g Crystal sugar
1 tbsp Cocoa powder
Nothing is as nice as coming home and helping yourself to a hot cup of coffee and some sweets after a busy day. Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy, in about 5 minutes. Gradually add the sugar. Keep beating until a firm and shiny foam is formed and the sugar is dissolved. Add the cocoa powder and fold in the mixture, but don’t overwork it for a marbled effect.
Preheat the oven to 100°C. Add the mixture in a piping bag. Spray equal sized rosettes on a baking tray coated with baking paper. Dry the meringues for 2.5-3 hours in the oven at the lowest level. Turn the oven off and let the meringues in the oven cool completely.