Pillowy clouds of delicious goodness anyone? Yep? Read on. This is a quick and easy recipe that will produce light, chocolately, mallowy-centred melt-in-the-mouth meringues that look super impressive. Nothing beats fresh baked meringue, the perfect combo of a crunchy exterior and a soft chewy middle, served with a sprinkling of fresh berries and a drizzle of cream.
140g Dark chocolate
3 Egg whites (at room temperature)
150g Caster sugar
Makes approx 6-8 meringues
cooking time 1 ½ - 2 hours
1) Preheat your oven to 90°C or 70°C for a fan oven. Line your baking sheet with greaseproof paper or baking parchment.
2) Melt your chocolate over a pan of barely simmering water and set aside once completely melted. I used Fair Trade dark chocolate that I picked up from my local Aldi.
3) Place the egg whites in a large bowl. Using an electric whisk, whisk on a medium speed for a minute or so. As the egg whites begin to foam up and increase in volume, turn your whisk onto it's fastest setting. Continue until soft peaks form.
4) Still whisking, add the sugar a bit at a time, whisk for 20 or so seconds in between each addition.
5) Continue to whisk until the sugar has dissolved and the mixture is stiff and shiny.
6) Gently pour the melted chocolate onto the meringue. Gently fold the chocolate into the meringue, being careful not to mix well as we want a swirled effect.
7) Spoon the mixture onto the baking sheet forming round cloud-like shapes.
8) Place in the oven for about 1½ hours. Turn the heat off after this time but leave in the oven until completely cool. This will help the exterior of meringues to dry out a little bit more so that they don't collapse. You can even make these at night and leave in the oven (turned off) overnight and remove in the morning.
9) Remove from the baking parchment when completely cool and serve. Any meringues left over can be stored in an airtight container for up to 3 days.
Imagine a Pavlova sized version of this meringue, filled with fresh berries and drizzled in cream or even chocolate sauce.....mmmm....yes please! I might try using milk and even white chocolate next time and see how that works. I think the dark chocolate cuts through the sweetness of the meringue and balances out the flavours, a great option for those who aren't as partial to super sweet desserts.