Homemade chocolate meringue sticks – a recipe for easy and delicious homemade Danish rutebiler made from meringue with cocoa. Rutebiler are long, crisp chocolate meringues that taste of childhood and are the perfect little sweet bite. They are made like ordinary meringue with added cocoa and piped with a star nozzle to get the classic striped look. They are first baked for 1 hour and then dried in the switched-off oven for another hour. They keep for 2-3 weeks in an airtight tin in a cool, dry place.
You can enjoy them as they are, but most Danes probably know rutebiler from the classic rutebil layer cake, an easy cake with crushed meringues in whipped cream. To make them extra delicious, dip them in melted dark chocolate. Enjoy!
Homemade chocolate meringue sticks
Ingredients
Instructions
Preheat the oven to 100°C (fan).
Whisk the egg whites until foamy. Add the sugar a little at a time while whisking. Sift in the cocoa and whisk to a glossy, stiff meringue. Spoon it into a piping bag with a star nozzle.
Pipe about 25 long meringues of 3-4 cm onto a baking tray lined with baking paper. Bake for 1 hour. Then turn off the oven, leave the door ajar and let the meringues dry in the oven for another hour.
You can dip some of them in melted dark chocolate. Store them in a tin in a dry place. Enjoy!
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