These crisp and chewy meringues are from Abigail Quinn of Atlanta’s Proof Bakeshop and Cakes & Ale. Learn to make these easy desserts at Food & Wine.
© John Kernick
These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet. Slideshow: More Chocolate Recipes
How to Make It
Step 1
Preheat the oven to 225°. Line a large rimmed baking sheet with parchment paper. In a medium bowl, using a hand mixer, beat the egg whites with the cream of tartar at low speed until foamy, about 30 seconds. Increase the speed to medium and beat in the sugar, 1 tablespoon at a time; beat until the whites are stiff and glossy, about 1 minute. Fold in the chopped chocolate and a pinch of salt. Sift the cocoa powder and espresso powder over the meringue
and fold 2 or 3 times to incorporate; the meringue should look marbled.
Step 2
Spoon eight 1/2-cup mounds of meringue onto the prepared baking sheet. Using the back
of a spoon, gently spread the meringues into 3-inch rounds. Bake for 1 hour, or until the meringues are firm on the outside but still chewy in the
center. Let cool completely.
Make Ahead
The meringues can be stored in an airtight container for 1 week.
COMMENTS