Vanilla-chocolate meringues

2

PREP TIME

15 min

Makes

12

* PLUS Microwaving Time: 4 minutes, Baking Time: 120 minutes
Vanilla-chocolate meringues

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
  • 3 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 10 g,
  • Fibre
  • 3 g,
  • Sodium
  • 18 mg.

CHOCOLATE TWO-STEP

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.

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