Meringue cone

Ingredients

Directions

1. 1

   The day before, beat the egg whites, lemon juice and 1 pinch of salt until stiff with the whisk of the mixer, adding sugar at the end. Keep beating until the sugar has dissolved and the mixture is shiny.

2. 2

   Sift the starch on top and stir in.

3. 3

   Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Divide the egg whites into three. Pour one third into a disposable piping bag, chill. Sieve the cocoa onto the 2nd third of the beaten egg white, stir in, fill into a disposable piping bag and chill.

4. 4

   Colour the last third of the beaten egg whites light pink with 1sp. of food colouring, fill into a disposable piping bag and chill.

5. 5

   Line two baking trays with baking paper. Spray a total of approx. 60 tuffs onto the trays. Bake in the hot oven for approx. 45 minutes (with top and bottom heat, rearrange trays after half the baking time).

6. 6

   Reduce oven temperature (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer) and continue baking for approx. 1 hour (if necessary, restack the sheets again, see above). Switch off oven. Let the tuffs cool down with the oven door slightly open, preferably overnight.

7. 7

   The next day, chop the chocolate coating coarsely and melt in a hot water bath. Carefully dip the underside of the meringue cone into the couverture, place on baking paper and allow to dry.