This chewy chocolate meringues recipe is inspired by Bakerella.com.
The sinfully chocolaty meringues taste like heaven. This recipe is a
keeper.
My recipe is a bit different from Bakerella for I am making full use of
the egg whites I have left in the fridge. Plus I use chocolate powder and not
cocoa powder. Since I don’t have cocoa nibs, I use chocolate chips instead.
This is a super easy recipe.
Chewy Chocolate
Meringues
150 g large egg
whites – about 4
250 g sugar
15 g chocolate powder
70 g finely chopped bittersweet chocolate
70 g chocolate chips
250 g sugar
15 g chocolate powder
70 g finely chopped bittersweet chocolate
70 g chocolate chips
- First thing to do is preheat oven to 350 degrees.
- Then, line the baking sheets with parchment paper. Since I use 2 inches scoop, I bake the whole 28 meringues on 2 baking sheets.
- Whisk together the egg whites and sugar in a clean, dry heatproof bowl over a saucepan of simmering water in - double boiling method. (I use my cake mixer stainless steel bowl). Whisk until the sugar is dissolved. Remove from heat.
- With an electric mixer fitter with the whisk attachment on high speed, beat the eggs until stiff and glossy.
- Fold together the sifted the chocolate powder, the chopped chocolate and the chocolate chips, and the meringue with a spatula until combined. Scoop the batter onto the baking sheets about 2 inches apart.
- Bake for about 18 to 20 minutes rotating the pans half-way through (around 8-9 minutes) until the cookies are fluffy and full of cracks.
- Transfer the cookies to wire racks to cool, leaving them on the parchment paper.
- Enjoy!
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