Thursday, July 21, 2011

Chocolate Meringues

Meringues are one of those versatile little things that are simple and don't require too much advance planning.

There's a good chance people already have what they need in their kitchen if they enjoy baking.

These are pretty chocolately for meringues, with the little bits of melted chocolate scattered throughout.

I like meringues best when they're crisp on the outside and slightly gooey in the center, so that's what I tried to go for here.

These can be dressed any way you like...

Chocolate Meringues
makes 6-8 individual-sized meringues

3 egg whites, room temperature
3/4 c granulated sugar
pinch of salt
2 oz. bittersweet chocolate, finely chopped
2 T cocoa powder, sifted
1/2 t white vinegar

Preheat oven to 200 degrees F.

Whisk egg whites with a hand or stand mixer until frothy. Continue whisking while adding salt, and then he sugar in a slow and steady stream until incorporated. Increase the speed and continue to whisk until the meringue is stiff and glossy.
Fold in the chopped chocolate, sifted cocoa powder, and vinegar by hand with a rubber spatula. Make sure to fold everything gently but completely.

Spoon large dollops of meringue mixture onto a sheet pan covered with a sheet of parchment paper. Using the back of a spoon, spread the meringue into a circle about 4 inches in diameter with a slight indentation in the center about an inch from the edge all around.

Bake 1 hour 15 minutes to 1 1/2 hours, or until the tops are dry and hardened.
Turn off the oven, leave the oven door open a crack, and let the meringues sit in the oven 1 hour. Remove the pan from the oven and let cool completely.

1 comment:

  1. I can't wait to try this when cooking for more people: that is, in Austin.