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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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.