3 large egg whites (100 grams)
1 cup (200 grams) granulated white sugar
1/2 teaspoon pure vanilla extract (optional)
2 tablespoons (15 grams) unsweetened cocoa powder (regular unsweetened or Dutch-processed), sifted
Steps
Put the egg whites and sugar in a stainless steel bowl and whisk to combine. Place the bowl over a saucepan of simmering water and, stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes). Remove from heat and wipe the bottom of the bowl to remove any condensation. Transfer the egg white mixture to the bowl of your electric mixer, fitted with the whisk attachment, (can use a hand mixer) and beat on high speed (start on low and gradually increase to high) until the meringue is stiff with glossy peaks (about 5 minutes). (When you touch the meringue it's cool to the touch). Add the vanilla extract, if using, and beat to combine. Sift the cocoa powder over the meringue and with a large spatula, gently fold the cocoa powder into the meringue (I don't completely fold the cocoa into the white meringue. I leave some swirls of the white meringue.)
Note: Add half table spoon of lemon per egg to avoid water once you fully beat he eggs.
Mixture in the end should be so stiff that if you turn the bowl upside down, it should not fall.
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