Saturday, 27 July 2013

Chocolate Meringues

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When Dave and I were in London we stayed in a little town called Pinner. I remember one of the bakeries in the village made these huge chocolate meringues. I vowed that I would recreate these once I got home, but with all the humidity lately, meringues just weren't an option. Yesterday was the first cool day in a while so it was the prefect day to try it out.

These are so delicious; the exterior is crisp and light while the inside is soft and slightly chewy. Perfect for a summer dessert or really, you could eat these as a snack. The only cautionary comment I have for you is to not make these when it's humid, or they won't properly dry out, they'll just kind of melt.

Chocolate Meringues adapted from here


  • 6 large egg white (try to use free range or organic when you can)

  • 1 cup and 5 tbsp sugar

  • Pinch of salt

  • 2 tbsp cocoa

Make It!

Preheat your oven to 300°. Line a baking sheet with wax paper. Put your egg whites into a bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. (Apparently you'll know that it's thick enough if you can hold the bowl upside-down over your head. I did this and it works!)

With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes until the meringue mixer is deliciously white and glossy. Dip your finger in the meringue and rub the mixture between your thumb and index finger. It should feel perfectly smooth. If it feels at all grainy, whisk for a little bit longer. Keep a close eye on the meringue because if you whisk for too long, it will collapse.

Turn off the mixer and add the cocoa. With a spatula gently fold in the cocoa. You want to have some cocoa streaks in there. Using a large spoon, plop large dollops of meringue onto your prepared cookie sheet. Make sure to leave a little bit of space between them. I made 9 medium meringues, but you can make them as small or as big as you want. Dab the tops of them with the bottom of the spoon to give them that nice curly top. 

Bake for about an hour until they're nice and dry on the outside, but soft in the middle.

I forgot to do this, but dust them with some more cocoa when they're cool. Enjoy!

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