Chocolate meringue on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/beze-s-shokoladom/

      Notes on ingredients:

      Egg whites. For numbers, we base calculations on the estimate that 1 egg white from a medium egg weighs 30 g. And yes, room-temperature egg whites whip better than chilled ones. Keep that in mind.

      Sugar. The finer it is, the better, especially if you're making a French meringue as in the recipe.

      Chocolate. You can use dark, semi-sweet, or milk — it's your personal choice. I personally prefer the 55–60% cocoa option the most. Whether they're bars or drops makes no difference.

      Note on technique.

      You can make the meringue as in the recipe — a French meringue — or a Swiss meringue if you prefer that technique.

      I described all the meringue preparation details in a separate article.

      Let's move on to the preparation.

      Beat the egg whites with a mixer on high speed, gradually adding the sugar (the finer the sugar, the better), until stiff peaks form.

      Melt the chocolate in a double boiler or in the microwave. Pour it over the meringue.

      Using a spoon or a rubber spatula, fold the mixture with 4–5 scooping motions.

      Spoon the meringues onto a baking sheet lined with parchment or foil.

      Place into a preheated oven at 110°C and dry the meringues for about one and a half hours. The center should remain soft.

      Let the meringues cool and serve.

      Enjoy your tea!

      This chocolate meringue recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to thank her? It's easy!