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This chocolate meringue crunch is the ultimate treat for anyone who loves contrasting textures - you'll get that snap on the outside with an amazingly soft, chocolate-rich center inside.
I stumbled on this gem during a rainy afternoon when I needed to use up some egg whites. Since then, my kids beg for it every weekend, and I can't help but give in to their requests.
Components
- 50 grams unsweetened cocoa powder: gives that deep chocolate flavor kick
- 170 grams finely chopped dark chocolate: creates those heavenly melty pockets in each bite
- 3 room temperature fresh egg whites: works better for proper whipping
- 260 grams powdered sugar: creates that signature crispy outer texture
Simple Steps
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- Oven setup:
- Get your oven warming to 180 degrees Celsius with a rack in the middle. Line two baking sheets with parchment paper or silicone mats so your meringues won't stick.
- Whip those whites:
- Beat your egg whites with an electric mixer until they look foamy and start growing in size. Slowly add 130 grams of powdered sugar while still beating until you've got stiff, glossy meringue that holds firm peaks.
- Mix in chocolate:
- Sift the cocoa and remaining powdered sugar right onto your meringue to avoid lumps. Then fold in the chopped dark chocolate gently using a spatula with up-and-down motions to keep all that air inside. Let your mixture sit for 10 minutes to firm up a bit.
- Shape your cookies:
- Using a tablespoon, drop rounded balls of batter onto your prepared sheets, keeping them at least 3 cm apart since they'll spread during baking.
- Bake just right:
- Pop in one sheet at a time for about 8 minutes. They're done when you see nice cracks on top and they feel dry outside but still soft in the middle. Don't overbake or they'll turn too dry.
- Cool completely:
- Let your cookies cool right on the baking sheet. This step matters a lot because they're super fragile when hot and will firm up as they cool down.
Chocolate really steals the show in this recipe. I suggest using dark chocolate between 60% and 70% cacao for that sweet-bitter balance that works so well. My favorite part is when everyone gathers around to enjoy these little wonders while they're still slightly warm.
Best Storage Methods
These chocolate meringues will keep at room temp in an airtight container for up to a week. Stay away from damp spots that'll mess up their crunch. If you're storing them for several days, put some parchment paper between layers so they don't stick together.
Tasty Twists
The basic version tastes amazing already but you can make it your own. Try adding a tiny bit of sea salt to bring out the chocolate flavor or mix in 50 grams of crushed hazelnuts or almonds for extra crunch. For special occasions, sprinkle some roasted cacao nibs on top before baking.
Perfect Pairings
Enjoy these chocolate meringues with strong coffee for a fancy afternoon snack. For a more impressive dessert, follow the recipe suggestion and make sandwiches with vanilla or salted caramel ice cream. A raspberry sauce adds a tangy touch that works great with the rich chocolate.
Fun Background
These sweet treats draw inspiration from Italian brutti ma buoni which means "ugly but good." Traditionally made with hazelnuts, this chocolate version is a French twist showcasing their chocolate expertise. The technique of resting the batter is a secret passed down through generations of pastry chefs.
Frequently Asked Questions
- → Can I use different chocolate types?
Sure thing! Switch dark chocolate for milk or white chocolate if you prefer. Just remember to cut down on sugar since these options are naturally sweeter.
- → How long will these meringues stay fresh?
They'll keep nicely in an airtight container for about 3-4 days. Just make sure they're completely cool before you pack them away.
- → Can I make the mixture ahead of time?
You bet! You can whip up the mixture early and stick it in the fridge for a few hours before baking your meringues.
- → Is it okay to freeze meringues?
Definitely! You can freeze the baked meringues or even make ice cream sandwiches with them. Just wrap them well so they don't get moisture inside.
- → What should I do if my meringue won't fluff up?
Make sure your egg whites are room temperature and don't have any yolk in them. Using a clean bowl without any grease will also help them whip up better.