- sugar powder - 1 cup (plus powder for sprinkling)
- ground almonds - 1/3 cup
- cocoa - 1/4 cup
- large egg white, room temperature - 4 pieces
- salt - 1 pinch
- sugar - 1/2 cup
- extract of vanilla - 1/2 teaspoonfuls
- bitter chocolate - 1/3 cup
1. Preheat the oven to 150 degrees. To lace the two baking sheets with parchment paper or silicone mats. Sift together the powdered sugar, ground almonds and cocoa. Before whipping the whites, make sure that the whipping bowl is absolutely dry and clean. Mix the egg whites and salt into a foam at medium speed with a mixer. Increase the speed and continue whipping, adding the powdered sugar to 1 tablespoon. Whisk until the whites are very thick and white and will not retain their shape. Beat the protein with vanilla extract. 2. Add the dry ingredients and finely chopped chocolate into the squirrels, gently stir with a large rubber spatula. Using a spoon lay meringue on prepared trays at a distance of 5 cm from each other. Sprinkle the meringue with powdered sugar. 3. Bake for 10 minutes, then, without opening the oven door, lower the temperature of the oven to 93 degrees and bake for 1 hour. Remove the baking sheets from the oven and let the meringue stand in a cool dry place (but not in the refrigerator) until they reach room temperature. Then remove the meringue from the baking sheet and serve.
Servings: 10