Description
These Chewy Chocolate Meringues are light, airy, and irresistibly chocolatey. Made with whipped egg whites, sugar, natural cocoa powder, and bittersweet chocolate, they offer a perfect combination of crisp exteriors and chewy, fudge-like interiors. Ideal for a delightful dessert or a special treat to impress guests.
Ingredients
Scale
Primary Ingredients
- 1 cup egg whites (about 7 large eggs)
- 2 cups sugar
- 5 tablespoons natural cocoa powder
- 4 ounces bittersweet chocolate, finely chopped
Instructions
- Prepare Oven and Baking Sheets: Space 2 oven racks evenly in the middle of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper or use silicone baking mats (silpat) to prevent sticking.
- Dissolve Sugar in Egg Whites: In a clean, dry, heatproof bowl (such as a glass Pyrex bowl), combine the egg whites and sugar. Set the bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Whisk constantly until the sugar is fully dissolved, about 5 minutes. This step ensures a smoother meringue and better volume. Remove from heat.
- Whip the Meringue: Transfer the egg white mixture to a stand mixer fitted with the whisk attachment or use an electric mixer. Beat on high speed until the mixture forms stiff, glossy peaks, indicating it is fully aerated.
- Add Cocoa and Chocolate: Sift the natural cocoa powder over the whipped meringue to avoid lumps. Then gently fold in the finely chopped bittersweet chocolate using a rubber spatula, ensuring everything is combined without deflating the mixture.
- Form Meringues and Bake: Drop heaping tablespoons of the meringue mixture onto the prepared baking sheets, spacing them slightly apart. Alternatively, pipe the meringue for a neater shape. Bake for 9 minutes, then rotate the pans 180 degrees and swap their positions (top rack to bottom and vice versa). Continue baking for an additional 9 minutes until the meringues are puffy, cracked on top, and spring back when gently pressed.
- Cool the Meringues: Carefully lift the parchment paper with the meringues and transfer them to wire racks to cool completely. This helps them set and develop their chewy texture. The recipe yields about 28 meringues.
Notes
- Ensure the bowl and whisk are completely clean and dry before whisking egg whites to achieve maximum volume.
- Whisking the egg whites over simmering water gently warms the mixture, helping dissolve sugar for a smooth meringue.
- You can use a piping bag with a large round or star tip for more uniform meringue shapes.
- Let meringues cool fully before storing to maintain their chewy texture.
- Store in an airtight container at room temperature for up to 3 days to preserve freshness.
