Chocolate meringue

Ingredients

Meringue

100 grams (3.5 ounces) egg whites

200 grams (7.1 ounces) sugar

60 grams (2.1 ounces) bitter chocolate (with at least 65% cocoa content)

1 pinch lemon acid

Instructions

Step 1

This extra-chocolate meringue is gooey on the inside and crunchy on the outside. It’s impossible not to fall in love with it!

Step 2

1. Mix the sugar with the egg whites. Place the mixture in a water bath and cook over low heat until the sugar dissolves completely. Don’t stop stirring to avoid the egg whites from scrambling.

Step 3

2. Remove the mixture from the heat and pour it into a mixer bowl. Add the lemon acid and whip until stiff, glossy peaks form, starting at a low speed and gradually increasing it. Ensure your bowl and whisk are completely clean and free from grease for the best results.

Step 4

3. Break the chocolate into small pieces and melt it in a water bath or in short pulses in the microwave. Cool the chocolate slightly, then transfer it to a pastry bag.

Step 5

4. Drizzle the melted chocolate chaotically over the whipped meringue. Mix the meringue with one stroke of the spatula. Repeat the process once more. Avoid overmixing to preserve the patterns and prevent the meringue from deflating.

Step 6

5. Using a tablespoon or your favorite nozzle, place dollops of meringue onto a parchment-lined baking sheet. Sprinkle with cocoa powder if desired.

Step 7

6. Dry the meringue in the oven at 80-90°C (176-194°F) using the top/bottom mode for about 2 to 3 hours. The drying time depends on the size of the meringues, so check them periodically.

Step 8

7. Allow the meringue to cool completely before serving or assembling into a cake. Store any leftover meringue in an airtight container to maintain its texture.

Step 9

Ensure all tools (bowl, spatula, nozzle) are clean and fat-free. Even the slightest amount of fat can prevent egg whites from whipping properly. You can wipe them with alcohol before use.

Step 10

Separate egg whites from yolks very carefully, so no yolk or water gets into the bowl. It’s better to do this in a separate bowl first in case you have to start all over if a yolk breaks.

Step 11

Wash eggs with baking soda or vinegar before separating the whites to ensure they are clean.

Step 12

A water bath involves placing a bowl over a saucepan with a small amount of simmering water. Ensure the bowl does not touch the water.

Servings

Looking to amp up the wow factor of your **Extra-Chocolate Meringue**? Here are some serving ideas that will impress your guests and satisfy your sweet tooth: 🥳 **Party-Perfect Platters**: Arrange different-sized meringues on a large platter, interspersed with fresh berries, mint leaves, and a sprinkling of powdered sugar for a stunning dessert display at your next gathering. 🍨 **Ice Cream Enhancer**: Crumble your meringue over a scoop of vanilla ice cream and drizzle with hot fudge sauce. The combination of hot and cold, along with the contrasting textures, is a match made in dessert heaven! ☕ **Coffee Companion**: Enjoy a meringue with your afternoon cappuccino or espresso. The sweet, chocolatey crunch perfectly complements the rich flavors of your coffee, making your break time feel extra indulgent. 🍓 **Berries 'n' Cream**: Pair your meringue with a bowl of fresh strawberries and a dollop of lightly sweetened whipped cream. The tangy fruit and airy meringue make for a light, delicious treat. Elegant, easy, and absolutely indulgent, these serving suggestions turn our **Extra-Chocolate Meringue** into an unforgettable experience. 😊✨

Equipment

Mixing Bowl

Ensure it's completely clean and dry, as any grease or moisture will hinder the egg whites from whipping properly.

Stand Mixer or Hand Mixer

A powerful tool to whip your meringue to stiff, glossy peaks. Start at a low speed and gradually increase it.

Water Bath Setup

Use a saucepan with a small amount of boiling water and a bowl that fits on top without touching the water. This gentle heating method helps dissolve the sugar in the egg whites.

Parchment Paper

Prevents the meringues from sticking to the baking tray, making removal easy.

Spatula

Perfect for gently folding the chocolate into the meringue without deflating it.

Pastry Bag

Helps you apply the melted chocolate in a visually appealing pattern. If you don't have one, a resealable plastic bag with the corner snipped off will do.

Variations

If you need a **gluten-free** or **vegan** version of this delightful meringue, we've got you covered: 🌾 **Gluten-Free Version**: Great news—this meringue is naturally gluten-free! Just make sure the chocolate you choose is certified gluten-free to avoid any cross-contamination. 🌱 **Vegan Variation**: Replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use the same amount (100g) and follow the same method. For the chocolate, ensure it's vegan by checking the ingredients list for any dairy products. 😊 No need to miss out on this chocolatey goodness, no matter your dietary restrictions! Enjoy every sweet bite confidently. **Happy baking!** 🍫✨

Faq

Why is my meringue not whipping up to stiff peaks?
Make sure your bowl, whisk, and all equipment are clean and free of any grease. Even a tiny bit of fat can prevent the egg whites from whipping properly.
How do I know when the meringue is done in the oven?
The meringue should be dry to the touch and lift off the parchment paper easily. If it still feels sticky, allow it to dry for a bit longer.
Can I make the meringue ahead of time?
Yes, you can! Store them in an airtight container at room temperature for up to a week.
My chocolate pattern isn't as swirly as I'd like. What could be the issue?
Be sure not to over-mix the melted chocolate into the meringue. Gentle, singular folds with a spatula will create a more pronounced marble effect.
How can I add different flavors to my meringue?
You can add a few drops of different flavored extracts like vanilla, almond, or even peppermint during the whipping process. Be cautious not to add too much, as it might affect the consistency.
What's the secret to getting the meringue texture just right?
The key is low and slow baking. Drying the meringues at a low temperature for an extended period ensures that they are crunchy on the outside and chewy on the inside.