I’m stuck. I’m stuck in my house, Nemo has arrived, and I won’t have an escape until who knows when (probably tomorrow, don’t worry). This means one thing…to bake and well, also shovel. A couple of weeks ago Anne brought me back some real chocolate from her trip to Mexico. What does real chocolate taste like you ask? Not sweet. It also tastes like you are eating a cocoa bean if that sounds appetizing to you. I wanted to use this milk chocolate infused with oregano and almonds to make some meringue. A little bit of Vday spirit but it also only calls for three ingredients which is great for those who are stuck and need a special small-sweet treat. Meringues are high in protein and their crispy outside,chewy inside, and subtle sweetness will make you crave for more. Now time to shovel, round 3…photos of Nemo to follow, along with more weekend festivities.
Adapted from Williams Sonoma
Yields: 10 meringues
45 grams your choice of chocolate, chopped
2 egg whites
250 grams (1/2 cup) sugar
1. Preheat oven to 275º F. Line 2 baking sheets with parchment paper.
2. In saucepan, bring 1-2 inches water to simmer. Put chocolate in a heatproof bowl over (not touching) simmering water and melt, stirring occasionally. Set aside and let cool slightly.
3. In another heatproof bowl, combine egg whites and sugar over (not touching) simmering water and whisk until mixture is hot for about 4-5 minutes. Remove bowl from heat and using an electric mixer beat on high speed until stiff peaks form, for about 4-5 minutes, and mixture is lukewarm.
4. Drizzle melted chocolate over egg white mixture and fold with a rubber spatula until just marbled. Don’t over fold or you will just get a chocolate meringue.
5. With a spoon, drop batter in large mounds spaced 1.5-2 inches apart. Bake for about 30-40 minutes, or until crispy outside and the inside is chewy.
6. Transfer sheets to a wire rack and let it cool completely before removing cookies from parchment. Store in airtight container.