Tuesday, 11 October 2011

Chewy Chocolate Meringues


These are divine. They're moreish. I've eaten about 6 already. And what's better, they only require 4 ingredients, so I'm not dashing about buying new things before my trip home tomorrow. Dry and crispy on the outside, soft, gooey and chocolate-y on the inside, I couldn't ask for any better snack for packing.




Recipe after the jump

Chewy Chocolate Meringues [from Home Baked Comfort]
1/2 cup (4 fl oz) eggs whites - about 4
1 cup (250g) caster sugar
2 oz finely chopped dark chocolate
2 1/2 tbsp cocoa powder

Whisk together the egg whites and caster sugar in a bowl over a pan of simmering water, until the sugar is dissolved [try rubbing the mix between your fingers to see if there are any grains left], then take the bowl off the heat and whisk until it reaches stiff, shiny peaks.

Fold in the cocoa and chopped chocolate until well mixed, then plop onto a baking sheet in little mounds, and bake at 175C for 16-19 minutes, turning around half way through. Leave to cool on a rack.

4 comments:

  1. I been wanting to make these for months when i saw this and today i finally tried this recipe and yum they are sooo good! i love this blog!

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  2. We enjoyed these so much at Grange Park the other night that I'm making them for friends tomorrow. They'll keep in a plastic box overnight, won't they? Hilaryx

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  3. Hilary - so lovely to find you popping up on here! Yes the meringues should keep well in an air-tight box, hope they go down well x

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  4. They were delicious, though not quite up to your standard. Too much air in the middle and not enough lovely chew stuff. I will try again, with bigger spoonfuls and a slightly lower oven temperature. I was cooking on a Rayburn, so impossible to judge the heat accurately. x

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