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Chocolate Meringues

February 14, 2015

I never knew that meringues could be so delicious. I always thought they were a little boring, but these are great. And they last for 2 months in an airtight container, so they are my new favorite treat to make ahead (and a great way to use up all those egg whites I keep having left over from making ice cream and such). You can make them any size – I did 3 6-inch circles to make a layered dessert, and then made the rest into 2 or 3-inch cookie-sized circles.

chocolate meringue

5 oz. dark or milk chocolate, any kind, coarsely chopped

2/3 cup sugar, divided

3 egg whites, at room temperature

1/8 tsp cream of tartar

1/8 tsp salt

On the back of a sheet of parchment paper, use a pencil to trace circles of whatever size you want to make your meringues. Place the parchment paper on a baking sheet pencil-marks-down.

Pulse the chocolate with about a third of the sugar in a food processor until it has the consistency of fine crumbs.

Beat the egg whites, cream of tartar, and salt with an electric mixer on high speed until soft peaks form. Gradually beat in the remaining sugar a little at a time (it should take about 60 to 90 seconds to add it). It should now form very stiff dull peaks.

Gently fold in the sugar/chocolate crumbs with a rubber spatula until just incorporated. (The undissolved sugar helps give the proper texture to the meringues.) Dollop the mixture onto each of the traced circles and use an offset spatula to spread the meringues evenly. Alternately, scoop the mixture into a pastry bag and start at the center of a circle and pipe around until you have filled the circle.

Bake at 200 degrees F for 2 hours, then turn off the oven and leave the meringues in the turned-off oven to cool completely (overnight is fine). Keep in an airtight container.

chocolate meringue

You can also omit the chocolate to make regular meringues.

(Recipe adapted from Seriously Bittersweet by Alice Medrich)


From → Desserts

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