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.
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.
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.