Chocolate meringues: the recipe for variegated and delicious sweets

The chocolate meringue they are gods treats crumbly and greedy, the marbled variant of the classic white meringues. The strong taste of dark chocolate perfectly balances the sweetness of the sugar, for a truly heavenly result. Perfect to serve to at the end of the meal oa snackas an accompaniment to a good coffee or a cup of tea, they can be used to garnish a cake, a spoon dessert or to crumble on a cup of ice cream.

The process is pretty simple, but it requires one certain manual skills, especially when using the sac à poche, and a little patience: the meringues must cook for about an hour and a half, making sure to leave the oven door slightly open. The egg whites are whipped until stiff with the addition of sugar and lemon juice; if you have one planetary, we advise you to use it for a better yield, but alternatively you can use electric whips. The important thing is that the bowl in which you mount the egg whites is perfectly clean.

Once you get one glossy meringue and frothy, the dark chocolate melted to the mixture. This, in addition to giving a different flavor to your treats, will create refined color variations. To get flawless meringues, it is important to leave the egg out of the refrigerator for at least 3 hours. For chocolate, we recommend the use of an excellent quality dark chocolate that has at least 70 percent cocoa; if you prefer, you can replace it with milk chocolate or hazelnuts: in this case they will obviously be sweeter.

Find out how to prepare chocolate meringues by following the step by step procedure and advice. Also try the meringue kisses and strawberry meringue.

How to prepare chocolate meringues

Gently break the eggs and separate the yolks from the whites (1). Keep the egg yolks aside and use them to make an omelette or custard.

Put the egg whites in the bowl of the mixer 2 or in a perfectly clean glass container. Operate the whips and start whipping at high speed.

While you whip the egg whites, weigh the sugar 3.

Insert the sugar in three times to make sure it incorporates well 4. The ideal would be to use very fine granulated sugar, but alternatively you can mix half granulated sugar with half icing sugar.

Squeeze the lemon juice 5.

Pour it into the whipped egg whites 6 and continue to work with the whips.

The meringue will be ready when, by raising the whips, a beak shape like this is created 7.

Break the dark chocolate into a bowl 8.

Microwave it, 10 seconds at a time, stirring often 9. Alternatively, you can melt it in a double boiler.

Add the dark chocolate to the meringue pouring it slowly 10.

With a spoon create circles 11.

Fill a pastry bag with a star spout with the meringue mixture 12.

Form many small variegated chocolate tufts on a baking sheet lined with parchment paper 13. Alternatively, you can spread the dough with the help of a spoon.

Bake at 90 ° C in a static oven for an hour and a half, taking care to leave the oven slightly open; you can help yourself with the handle of a wooden spoon 14.

After the cooking time, take the chocolate meringues out of the oven, let them cool and then serve 15.

How to store chocolate meringues

Chocolate meringues keep in a glass or tin container for at least 2 weeks, in a cool, dry place away from humidity. Freezing is not recommended.