Ingredients
Equipment
Method
- Preheat your oven to 225°F (107°C). Line two large baking sheets with parchment paper.
- Place finely chopped semisweet chocolate in a microwave-safe bowl. Microwave in 20 second intervals, stirring well after each, until melted and smooth. Set aside to cool slightly.
- In a large, impeccably clean bowl of a stand mixer fitted with the whisk attachment, combine room temperature egg whites, cream of tartar, and a pinch of salt.
- Beat the egg whites on medium speed until they become foamy and opaque and form soft peaks.
- With the mixer still on medium speed, begin adding the granulated sugar one tablespoon at a time, waiting 15-20 seconds between each addition.
- Increase the mixer speed to high. Continue to beat until the meringue is very thick, glossy, and holds stiff peaks. Beat in the vanilla extract.
- Drizzle about three quarters of the cooled, melted chocolate over the top of the meringue. Gently fold the chocolate into the meringue with just two or three strokes.
- Fit a large piping bag with a large star tip or use two spoons. Pipe or spoon 2 inch mounds of the meringue onto prepared baking sheets, spacing them about 1.5 inches apart. Drizzle the tops with the remaining melted chocolate.
- Place the baking sheets in the preheated oven. Bake for 60 to 75 minutes until dry and crisp to the touch.
- Turn off the oven, prop the door open with a wooden spoon, and let the meringues cool completely inside the oven for at least 1 hour.
Nutrition
Calories: 45kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 5mgSugar: 8gCalcium: 1mg
Notes
For best results, ensure your egg whites are at room temperature and your mixing bowl is completely clean. Store in an airtight container at room temperature for up to two weeks.
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