I’ve been craving meringues for a while now, ever since I was flicking through What Katie Ate (which is a great recipe book by the way, highly recommended. It’s got lots of great dinner stuff as well as baking!) and saw her beautiful chocolate meringues. I don’t usually make meringues because I love cakes and cookies and brownies and all of that good, rich and yummy food. But these really grabbed my attention because they looked light and pretty but also very chocolatey!
To me, meringues shouldn’t always be perfect little mounds. These meringues are for eating not decorating so they should be bigger, a more sizable portion and they don’t need to be perfect. In this recipe you don’t need a piping bag or to be an icing pro, you just need a spoon, a baking tray and some baking paper.
These meringues are light and crispy with a subtle chocolate raspberry flavour that makes them perfect as a dessert paired with a little cream. You could serve them as a dessert after a dinner party, crush them up into an Eton Mess style dessert, or just stuff one into your mouth when no one is looking… Of course I didn’t do that… Ok maybe I had one for breakfast when no one was looking, but that’s what weekends are for right??
Whatever your meringue style, these are sure to please as a slight twist on the plain old meringue! Happy baking!
- 1 tspn cream of tartar
- 1 tspn cornflour
- 2 Tbspn freeze-dried raspberry powder (or crushed freeze-dried raspberries)
- 1 Tbspn dark cocoa powder
- 100g (3.5oz) chocolate bits or chopped chocolate
- 6 large egg whites, at room temperature
- 1 1/3 cups caster sugar
- 1 tspn white vinegar
- 1/2 lemon
- Preheat the oven to 140°C (280°F) fan-forced and line two baking trays with baking paper. Wipe the inside of the bowl of a stand mixer (or a large bowl to be used with an electric hand beater) with the half lemon to remove any traces of grease.
- Place the cream of tartar, cornflour, raspberry powder, cocoa powder and chocolate into a small bowl and stir together.
- Add the egg white to the bowl of the stand mixer and beat on medium speed until they froth and just start to hold soft peaks. Turn up the speed to high and gradually add the caster sugar, beating until the mixture turns thick and glossy and hold stiff peaks. You should be able to hold it over your head upside down and it won’t fall out, which can be a fun (albeit nerve-wracking) way to test the mixture!
- Add the dry ingredients and the vinegar and gently fold together using a slotted metal spoon, around six folds should do as you don’t want to overwork the mixture. Take tablespoonfuls of the mixture and drop them onto the prepared trays.
- Bake in the oven for 1 hour or until the bases of the meringues come away easily from the paper. Then turn off the oven and leave the meringues in the oven to cool.
- They will keep for a couple of days stored in an airtight container.
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