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Chocolate meringue
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Crispy on the outside, soft on the inside – that's how you can briefly describe our chocolate meringue recipe! Each miniature cloud reveals a true symphony of contrasting flavours – a crispy crust and a soft centre. Drops of chocolate add a special charm, melting easily on the tongue. And even those who are watching their calorie intake will appreciate this dessert for its low energy value, as it contains neither flour nor butter.
Chocolate drops, like tiny crystals, perfectly complement the flavour palette of freshly whipped egg whites. And, of course, this low-calorie dessert is a real find for those who love sweets without harming their figure.
For the special tenderness and harmony of flavours in our meringue, we have used secrets that will help achieve the perfect result.
Variations
- To add a chocolate note to the meringue, you can add cocoa powder directly to the mixture.
- If you want a more intense flavour, try using chopped dark chocolate instead of chocolate chips.
- For extra texture, you can add chopped nuts.
Secrets of tenderness and taste
- Egg whites should be at room temperature for better whipping.
- Make sure the mixing bowl is dry and grease-free.
- Add sugar gradually, in small portions, to achieve the perfect foam consistency.
Tips on ingredients
- Use fresh C1 or C0 eggs for best results.
- High-quality chocolate chips will not melt during baking and will retain their shape.
- Powdered sugar will ensure a smoother texture.
Small culinary nuances
- The oven should be preheated before baking.
- It is advisable not to open the oven for the first 60 minutes.
- It is better to dry meringues at low temperatures than to bake them.
- Finished meringues should be easy to remove from the parchment.
Ingredients for the recipe
Ingredients
Kvochka Homemade Chicken Eggs C0 10pcs
4 egg whites
Khutorok White Crystalline Sugar 800g
200 g
Dr.Oetker Powdered Sugar with Vanilla Flavor 80g
50 g
Auchan Chocolate Drops
100 g
Mriya Vanilla Sugar 10g
10 g
Nash Agro Mlyn Kitchen Salt 1kg
1 g
Lemoni lemon juice 100% 220ml
5 ml
Preparation steps
01
Prepare the egg whites — Separate the egg whites from the yolks, making sure there is not a single drop of yolk in the whites. Leave them at room temperature for 20-30 minutes. ⏱ 5 min. Tip: The egg whites should be at room temperature.
02
Whisking the egg whites — Whisk the egg whites with a pinch of salt and lemon juice, first at low speed until light and foamy, then at high speed. ⏱ 3 min. Guideline: A white, stable foam should form.
03
Adding sugar — Continue whisking, adding sugar 1 tablespoon at a time every 30 seconds. Then add the vanilla sugar and icing sugar. ⏱ 8 min. Guideline: The mixture becomes glossy, thick, holds its shape, and the sugar is completely dissolved.
04
Adding chocolate — Carefully fold in the chocolate chips with a silicone spatula, moving from the bottom up so that the foam does not settle. ⏱ 2 min. Guide: The chocolate is evenly distributed throughout the mixture.
05
Forming the meringues — Using a piping bag or spoon, pipe the meringues onto a baking tray lined with parchment paper, leaving 3-4 cm between each meringue. ⏱ 10 min. Guide: The meringues should form even towers or swirls.
06
Baking — Dry in an oven preheated to 100°C for 90 minutes, then turn off the oven and leave the meringues inside until completely cooled. ⏱ 120 min. Guideline: The meringues should be easy to remove from the paper and crispy on the outside.
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Tip⏱ Store the finished meringues in an airtight container at room temperature for up to 2 weeks. Avoid moisture — it makes the meringues sticky.
Where to order ingredients
Select the required ingredients in one of the stores
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