Ingredients
- 6 large egg whites
- 250g granulated sugar
- 1 pinch kosher salt
- 5 tbsp cocoa powder
- 1 tsp balsamic vinegar
Whipped Cream
- 1 cup cold heavy cream
- 5–6 tsp granulated sugar
- 2 tsp matcha powder
- splash vanilla extract
Method
Prep
- Preheat oven to 350°F
- Line a pizza pan with parchment paper
- Draw a ~9″ diameter circle on the paper and flip it over
- Trim parchment paper to the size of your pan
Make Meringue
- Add the egg whites to a stand mixer with the whisk attachment
- Beat until peaks start to form (use high speed)
- Add in sugar a few tbsp at a time while mixing until peaks are stiff and glossy
- Remove the bowl from the mixer
- Add in cocoa and vinegar
- Gently fold with a spatula until mixed
Shape & Bake
- Mound the meringue inside the drawn circle
- Squash it down and flatten it into a cylinder without big air pockets on the inside
- Place in the oven then immediately turn temp down to 300°F
- Bake for 60–80 mins until crisp around the edge and dry on top, the center should feel just slightly squishy
- Turn off oven, prop open the door slightly, and let it cool completely
Finish
- Remove the parchment paper from the bottom
- Top with whipped cream spread all the way to the edge and add berries (inclusive or) fruits or shaved chocolate or sliced almonds or just the whipped cream
- To serve, cut into pizza-like slices
- Store leftovers in the refrigerator, it’s even better the next day if that somehow happens
Notes
The egg whites I used weighed 163g and had been saved in a covered mason jar in my refrigerator for a few days.
I baked this for ~60 minutes at 350°F without turning it down. I took it out around 60 minutes because it was definitely done (sooner than I expected). The edges were crispy but not burnt, creating a very enjoyable texture gradient from the center to the edge. If I were to do it again this way I would try baking for only 55 minutes.
References