I’ve loved meringues since I was a kid, so with the advent of the electric oven where I can control the baking process, I’m increasingly making these wonderful crispy cookies. This time I added chocolate to the whites to make some really spectacular marbled meringues, but since my chocolate was 47% cocoa, you can’t really see the pattern, and they are too sweet. But if you add bitter chocolate – it would be even tastier, next time I will do so.
Ingredients:
8 egg whites
330g sugar (the finer the sugar crystals the better)
100g dark chocolate (at least 70% cocoa)The egg whites should be at or near room temperature, but not from the fridge. It will take a little longer to beat the room temperature proteins, but the resulting mass will hold its shape better.
Melt chocolate in a water bath or in a microwave and leave it to cool.
Pour the whites into a dry bowl and beat with a mixer on medium speed until frothy.
Then gradually add the sugar without stopping the beating.
Beat until there is no more sugar and the mixture is stiff.
You can check if the meringue is ready by filling a spoon with the egg white mass and turning it, if the mass stays on the spoon and does not fall off.
Now we pour in melted chocolate in a thin stream and mix it gently with a fork or a skewer.
Put baking paper on the baking tray and spoon out the meringue.
Let the cookies dry at 100 degrees for 2 hours. I got them crispy and a little moist on the inside.
Bon appetit!
