Yesterday, I found 7 egg whites in the freezer. There was sugar and dark chocolate in the pantry. I had no choice but to bake these chewy chocolate meringues! 😉
Here’s what you’ll need for 36 medium sized meringues (please note I used a convection oven, I don’t know how it works with a regular one!!):
- 7 egg whites (approx. 260 g)
- 470 g caster sugar
- 100 g dark chocolate (70 %)
1.. Set the oven to 130°C/270 F.
2.. Put the egg whites and sugar in a clean, dry aluminum bowl.
3.. Whisk while heating (over a saucepan with simmering water) until the meringue reaches 65°C/150 F.
4.. Remove the bowl from the saucepan and whisk with an electrical mixer until the meringue reaches room temperature (5 – 10 minutes).
5.. Chop the chocolate finely and melt in the microwave or a double boiler.
6.. Fold in the chocolate just a little, you want there to be streaks of chocolate left!
7.. Use two tablespoons to add dollops of meringues onto baking sheets with parchment paper.
8.. Bake for 45-55 minutes. They are done when you can easily remove them from the parchment paper. I actually took mine out, let them cool for a couple minutes and tasted one (you know, just to see if they were done, not because I desperately wanted one!) and decided to bake them some more. It worked just fine! 🙂
Well, hope you got inspired to bake some meringues! We ate them as they were, but I think dipping them in dark chocolate and roasted hazelnuts would be better yet! Or eating them with ice cream of course! 😉
I think it’s about time for another flower tutorial soon… I’m thinking tulips maybe…?
Thanks for stopping by, and good luck baking!