Chocolate meringues – a recipe for delicious, crispy and chewy meringues.
When the meringues are finished and completely dry, store them in an airtight container at room temperature. They can easily keep for up to 1 week.
Chocolate meringues (makes 8-10)
3 egg whites, from fresh eggs
150 g sugar + 1 tsp. vanilla sugar
1 tsp. vinegar
85 g dark chocolate, melted
1 little pinch sea salt
Heat the oven to 100 C convection.
Whisk the egg whites until stiff with an electric whisk. Add the sugar and vanilla sugar a little at a time as you continue to whisk. Finally, add the vinegar and whisk the mixture to a tough and glossy meringue. Melt the chocolate and stir in the sea salt. Pour the chocolate into the meringue mixture and fold it in with a spatula to create a marbled effect in the meringue.
Line a baking sheet with baking paper and portion the meringues on the sheet using two spoons. Bake the meringues for about 1 hour. Then turn off the oven and let the meringues dry for another hour in the turned off oven. The meringues should release from the baking paper. If they don’t, leave them in the oven for a while longer. Enjoy!