I've been looking for years for a very crisp, flavorful meringue that takes no effort at all. I like chocolate meringues but have had no luck melting chocolate and adding it to the beaten whites. Flipping through one of my favorite authors, Alice Medrich's "Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies," I noticed a recipe for chocolate meringues with several variations. One calls for chopping the chocolate finely in a food processor with some of the sugar, and folding that into the whites.
I had everything on hand, decided not to pull out a pastry bag (though I own half a dozen!), but rather shape the meringues like you would shape quenelles, with two oval soup spoons.
I wish they looked as good as they tasted. We swooned. They are very crisp, very dry, beautiful chocolate taste (thanks for 70% bar), and very low in fat. Ideal for the Passover, Easter, or bridal shower table.
Alice, thank you! You write the most dependable baking books. I love cooking from them.
Makes about 2 dozen
5 ounces bittersweet chocolate (70% cocoa if possible), coarsely chopped
2/3 cup sugar
1/8 teaspoon salt
3 egg whites, at room temperature
1/8 teaspoon cream of tartar
1. Set the oven at 200 degrees. Line 2 baking sheets with parchment paper.
2. In a food processor, pulse the chocolate, 1/3 of the sugar, and the salt until the mixture looks like fine crumbs.
3. In an electric mixer, combine the egg whites and cream of tartar. Beat at medium-high speed until the mixture is no longer translucent, but creamy white, and holds a soft shape when the beaters are lifted. Continue beating, adding the remaining sugar a little at a time, taking 1 1/2 to 2 minutes to add it all, until the egg whites are very stiff.
4. Sprinkle the chocolate mixture over the whites and fold it in with a rubber spatula.
5. Using 2 oval soup spoons, pick up a mound of the mixture on one spoon, then use the second spoon to lift the meringue off the first spoon and drop it onto the baking sheet. You should have an egg shape. Continue until all the batter is used.
6. Bake the meringues for 2 hours and 20 minutes. Turn the oven off and let the meringues cool in the oven. Remove from the oven and set them on wire racks to cool completely. Store in an airtight container for up to several weeks. Adapted from "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies"
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