Chocolate Meringues
You’d think adding chocolate to meringues would make them sickly sweet, but you’d be pleasantly surprised. Using dark chocolate elevates the humble meringue to something addictively delicious. Inspired by my chocolate marshmallows and a stash of chocolate in my cupboard, I decided to give these a go during a meringue-making session. My only regret? I can’t stop eating them. Don’t believe me? Try them yourself!
Makes 6-7
Hands-on Time 15 minutes
Baking Time 2 hours
Ingredients
100g dark chocolate (70%)
4 egg whites (from medium eggs)
255g caster sugar
Pinch of fine salt
Equipment
Baking sheet (ideally aluminium)
Baking parchment
Microwaveable bowl
Microwave
Spatula
Large bowl
Electric or hand whisk
Large spoon
Method
1. Prepare the Oven and Baking Sheet
Preheat the oven to 90°C/70°C (fan)/195°F/Gas Mark ¼.
Line the baking sheet with baking parchment.
2. Melt the Chocolate
Break the chocolate into a microwaveable bowl.
Microwave in 30-second bursts, stirring between each blast, until fully melted. Set aside.
3. Make the Meringue
In a large bowl, whisk the egg whites on medium speed until soft peaks form.
Gradually add the caster sugar, a couple of tablespoons at a time, whisking for at least 20 seconds after each addition. The meringue should become thick and marshmallowy.
4. Add the Chocolate and Salt
Drizzle the melted chocolate over the meringue and sprinkle with a pinch of salt.
Gently fold the chocolate into the meringue a few times to create a ripple effect. Do not over-mix.
5. Shape and Bake
Using a large spoon and spatula, dollop the meringue onto the prepared baking sheet, forming 6-7 mounds.
Bake on the middle shelf for 120 minutes.
6. Cool and Serve
Remove the baking sheet from the oven and let the meringues cool completely on the sheet.
Enjoy!
