I cannot get enough of meringues. Before I was given my gorgeous mixer, Penelope, I found meringues really challenging. Now that I have her, however, they’re a cinch. They’re so simple to whip together (although it does take some patience) and everybody loves them.
Top them with sprinkles for a touch of nostalgia – this addition will make them irresistible for adults and children alike.
I made these meringues as an accompaniment to a super sweet treat for you all to make this Valentine’s day. I’ll post the recipe that goes with these meringues tomorrow, but here’s a sneak peak of the romantic dessert…
Chocolate meringues:
- 2 egg whites
- ½ cup sugar
- 100g milk chocolate
Before you start making your meringues, wipe your whisk attachment and bowl down with half of a lemon. Just swirl the lemon around and then wipe off the excess. This will remove any residual fats that may be lurking, and could flatten your meringues!
Whip your sugar and egg whites together – I’d recommend using a stand mixer or a hand mixer because it’s far more efficient! Start on a lower speed (I went for 3 on my stand mixer) and speed it up a notch at a time (up to about 8) over the course of a minute; I find that this method gets the most air into the meringues.
While the egg whites whip up, preheat your oven to 120°C and line two baking trays with baking paper.
Keep whipping until the sugar has dissolved and the mixture turns white, thick and glossy. This should take about ten minutes. Your mixture should hold soft peaks and should stay in place if you turn the bowl upside down.
Melt your chocolate and spoon it into the meringue. Give it a quick swirl (literally, like one swirl, if you want veins of chocolate through the meringues) and spoon the mixture into a piping bag fitted with a star shaped nozzle.
Pipe onto your lined baking trays bake for 50-60 minutes – you’ll know they’re done when they’re dry to touch. Transfer to a cooling rack and devour once they’re cooled!