MERINGUES WITH CHOCOLATE & NUTS FILLING

Ingredients

Swiss Meringue

100 grams (3.55 ounces) egg whites

200 grams (7.05 ounces) sugar

1 vanilla pod or 1 teaspoon vanilla sugar

1 gram (0.05 ounces) salt

1 gram (0.05 ounces) lemon acid

Filling

Chocolate: to taste

Ground nuts (e.g., walnuts): to taste

Instructions

Step 1

Let's hear from Stacy: "Today I dreamed of mini-cakes made from vanilla meringue filled with hidden chocolate. I woke up thinking about how to make this idea a reality. The challenge was to prevent the chocolate ganache from dripping during drying and avoid soaking the meringue. I initially thought of using cocoa butter, but then it hit me: I could simply use chocolate pieces inside the meringue! The key is to set the temperature correctly so the chocolate doesn't burn. I'm proud of the result! Even though I'm not a meringue fan, I've already eaten about ten of these sweets. My kids love them too! Let's make this delicacy together."

Step 2

Step 1: Gather your ingredients: 100 grams (3.55 ounces) egg whites, 200 grams (7.05 ounces) sugar, 1 vanilla pod or 1 teaspoon vanilla sugar, 1 gram (0.05 ounces) salt, and 1 gram (0.05 ounces) lemon acid. Place all the ingredients in a dry, fat-free bowl. Set the bowl over a saucepan with simmering water, ensuring it doesn't touch the water. Stir continuously until the sugar completely dissolves into the egg whites. Tip: You can gently rub the mixture between your fingers to check that the sugar has dissolved.

Step 3

Step 2: Remove the bowl from the heat and transfer the mixture to a stand mixer. Beat on low speed until the mixture reaches stiff peaks, then increase the speed for a final whip. Tip: Be sure the bowl and whisk are clean and free of any grease to help the meringue reach its full volume.

Step 4

Step 3: Pipe a small meringue circle onto a baking sheet. Place a piece of chocolate in the center and cover it with a second layer of meringue. Sprinkle ground nuts on top if desired. Tip: If you prefer, you can leave the filling visible for a different visual effect.

Step 5

Step 4: Preheat your oven to 70°C (158°F) using the convection setting. Bake the meringues until they are dry to the touch. Tip: Baking at a low temperature prevents the meringues from browning and keeps them crisp.

Step 6

Step 5: Enjoy the meringues warm! To reheat, place cooled meringues in the microwave for 10 seconds for a liquid center with a crisp exterior. Tip: Store meringues in an airtight container to keep them crisp.

Servings

Imagine this: you take a bite of the warm Swiss meringue, and your taste buds are greeted with a delightful crunch followed by the smooth, molten chocolate filling. It's pure magic! For a twist, serve these meringues with a dusting of powdered sugar and a handful of fresh berries—strawberries, blueberries, or raspberries pair beautifully. If you're hosting an afternoon tea, these meringues will be the stars of the show. Arrange them on a tiered dessert tray alongside delicate finger sandwiches and scones with clotted cream. 🫖✨ As a fun, family-friendly idea, set up a DIY meringue bar. Lay out bowls of different types of chocolate and chopped nuts, allowing everyone to customize their own meringue delight. This turns dessert time into an interactive experience where everyone can get creative and make their perfect treat. 🎉👨‍👩‍👧‍👦 These meringues also make wonderful gifts! Place them in a decorative box with tissue paper, tie it up with a pretty ribbon, and you've got an elegant, homemade gift that'll impress anyone. 🎁

Equipment

Mixing Bowls

Ensure they are dry and fat-free for optimal whipping of egg whites.

Hand or Stand Mixer

A stand mixer is preferable for achieving strong peaks in your meringue.

Spatula

Use a silicone spatula for thorough mixing without deflating the meringue.

Piping Bag

For precise meringue circles, ensure your piping bag is clean and dry.

Baking Sheet with Parchment Paper

The parchment paper prevents sticking, making cleanup a breeze.

Double Boiler or Saucepan and Bowl

Essential for gently heating the egg whites and sugar mixture.

Variations

Want to make this recipe gluten-free and vegan-friendly? 🌱

Gluten-Free Variation: The base recipe is already gluten-free, but make sure to check the labels on your chocolate and nuts to avoid any hidden gluten.

Vegan Variation: Replace egg whites with aquafaba (the liquid from a can of chickpeas). Use 3 tablespoons of aquafaba per egg white. Swap out the chocolate with a vegan chocolate brand. The remaining ingredients are already vegan-friendly. 💚

These variations ensure everyone can enjoy this delicious dessert, no matter their dietary restrictions. 😋✨

Faq

Why isn't my meringue forming stiff peaks?
Ensure your mixing bowl and utensils are completely clean and free of fat. Any grease can prevent the egg whites from whipping properly.
Can I use regular sugar instead of superfine?
Yes, but superfine sugar dissolves more easily, giving you a smoother meringue. You can make superfine sugar by pulsing regular sugar in a food processor.
How do I store leftover meringues?
Store them in an airtight container at room temperature. They should stay crisp for up to 3 days.
Can I freeze meringues?
Yes, you can freeze meringues. Place them in an airtight container or freeze them in a single layer on a baking sheet first, then transfer to a container.
Why are my meringues cracking?
Cracking can occur if the oven temperature is too high or if there are sudden changes in temperature. Bake at a consistent low temperature and let them cool gradually.
Can I flavor the meringue with something other than vanilla?
Absolutely! Try incorporating different extracts like almond, lemon, or mint. You can also add a hint of food coloring for visual appeal.