I have a fantastic meringue torte recipe, however, I want to convert it into a chocolate meringue. Do I need to adjust my dry ingredients to account for the addition of cocoa? How much cocoa should be added?
The recipe calls for: 4 egg whites, 3/4 cups powdered sugar, 1 cup granulated sugar, 1/2 tsp. cream of tartar, 1 teaspoon vanilla

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betteirene September 23, 2010
Try this: 4 egg whites, 1/8 teaspoon cream of tartar, 2/3 cup granulated sugar, 2/3 cup powdered sugar, 3 tablespoons Dutch-processed cocoa, 1/2 teaspoon vanilla extract,

or this: 4 egg whites, 2/3 cup granulated sugar, 2/3 cup powdered sugar, 3 tablespoons regular Hershey or Nestle cocoa (not Dutched), 1/2 teaspoon vanilla, pinch of salt.
drbabs September 22, 2010
I make meringue cookies frequently and I've wondered about this myself. I did some research and found this recipe from Hubert Keller in Food and Wine. Based on his proportions you'd need 2 tablespoons plus 1.5 teaspoons of cocoa powder. I'd suggest that you leave out the cream of tartar (I can always taste it--maybe that isn't true for you.) and use a pinch of kosher salt instead. The salt will help the egg whites beat up light and fluffy and will enhance the taste. Here's the link:
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