Vanilla-Chocolate Meringues
7
- Prep Time15 min
- Total Time15 min
- Makes12
(Photo: Michael Alberstat)
A cousin to the macaroon, the meringue is a mixture of egg whites and granulated sugar beaten until stiff. This one is baked at a low temperature until crisp.
Ingredients
225 g semi-sweet chocolate, about 8 squares
2/3 cup granulated sugar
1 tsp cornstarch
4 egg whites, at room temperature
1/2 tsp cream of tartar
1 tsp vanilla
Instructions
Position oven racks in top third and centre of oven. Preheat to 200F (90C). Line two baking sheets with parchment paper. Coarsely chop chocolate. Place in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 3 to 5 min. Stir until smooth. Or place in a saucepan and set over medium. Stir often until melted, about 3 min. Let cool. In another small bowl, stir sugar with cornstarch until combined. Place egg whites, cream of tartar and vanilla in a large bowl. With an electric mixer on medium-high, beat until soft peaks form when beaters are lifted, 1 to 4 min. Gradually beat in sugar mixture, 2 tbsp (30 mL) at a time, until stiff peaks form when beaters are lifted, 2 to 6 more min. Drizzle chocolate over meringue. Using a rubber spatula, gently fold chocolate into meringue with 3 to 4 broad strokes. Don't over-mix. Using a large metal spoon or a ½-cup (125-mL) measure, scoop up meringue and dollop onto parchment paper about 1 in. (2.5 cm) apart. Smooth top with the back of the spoon. Repeat.
Bake in top third and centre of oven, switching sheets halfway through, until tops are firm and bottoms are dry, about 2 hours. Remove from oven. Let stand on baking sheets 5 min. Remove to racks to cool completely. Meringues will keep well in an airtight container at room temperature up to 1 week. Do not refrigerate or freeze.
Nutrition (per serving)
Calories 244, Protein 3g, Carbohydrates 36g, Fat 10g, Fibre 3g, Sodium 18mg.
How to fold in the chocolate
Once the egg whites have stiff, glossy peaks when the beaters are lifted, it's time to fold in the chocolate and bake. Here's our quick how-to.
Fold
Drizzle melted chocolate over meringue. Using a rubber spatula, fold chocolate into stiff egg whites with 3 to 4 broad strokes. Over-mixing will result in a muddy-looking meringue.
Scoop
Using a large metal spoon or 1/2-cup (125-mL) measure, scoop a large amount of meringue and dollop onto parchment paper about 1 in. (2.5 cm) apart. Smooth tops with the back of the spoon.
