Swiss meringues

For 150 g, you will need:

• 1 60 g egg white
• 2 100 g icing sugar
• 3 powdered cocoa (optional)
• Total weight: 160 grams

Times:

Step by step recipe

1	Preheat the oven to 150°C (300°F). Put 60 g egg white and 100 g icing sugar into a food-processor bowl.
2	Beat to mix thoroughly, then place the bowl over a pan of water kept at a bare simmer. Beat the mixture until the temperature reaches 50°C (122°F), using a thermometer to check this.
3	Return the bowl to the food processor and beat on maximum speed for around 5 minutes.
4	You will notice that the mixture is not as light as for a classic meringue, but much creamier.
5	Pipe your meringues onto a sheet of cooking parchment using a forcing bag.
6	Dust with a little cocoa powder if you wish (purely decorative).
7	Bake for 45 minutes...
8	...and prop the oven door open with a wooden spoon to allow the steam to escape.
9	Leave to cool on a wire rack.