First of all, meringues can be tricky to make, but DO NOT FEAR the meringue. Here are a few tips to follow in order to execute a successful meringue!
- Separating eggs is easier when they are cold but they whip to their maximum volume at room temperature. So, I recommend separating your whites then leave them in a bowl for a half hour or so to reach room temp.
- Keep all moisture and grease far far away from your meringues. No running the dishwasher or left over oil in your mixing bowl! This can destroy all your hard work.
- The last thing is that there are three stages of your whipped egg whites. 1) Foam (start your mixer on medium speed and bring to high gradually) when it gets cloudy and bubbly thats when you want to start adding sugar. 2) Soft peaks (egg whites will hold a peak, but not for long) 3) Stiff peaks (egg whites are thick and a little glossy and should hold a peak for a long time)
Now to the Chocolate Almond Meringue Recipe!
- 4 egg whites
- 1/8 teaspoon of cream of tartar
- pinch of salt
- 1 cup of super fine sugar (or granulated if you don’t have super fine)
- 1/4 teaspoon almond extract
- 1/2 cup of semi sweet chocolate morsels
- whole almonds (for garnish)
- parchment paper
Pre heat your oven to 200 degrees farenheit.
In your electric mixer, beat your room temp. egg whites to the Foam stage then add the cream of tartar. Keep whipping until you reach the soft peak stage, then slowly add sugar by the tablespoon until it’s all incorporated. Be careful not to over whip (it will get chunky and you’ll have to start over). Next, mix in the almond extract.
Drop meringues by the spoonful onto your wax paper lined cookie sheet and bake for two hours at 200 degrees. After the two hours, turn off your oven and leave the door shut! The meringues need time to cool off slowly, leave in the over for one more hour.
After your meringues are finished, its time to dip them in chocolate! You can use the microwave and heat the chocolate in 12 second intervals, stirring in between until the chocolate is melted. Dont burn the chocolate or it will curdle and you’ll have to trash it. If you have a double boiler, you can use that, or a glass bowl over a sauce pan with a little water (this can get tricky because if any water at all gets into the chocolate it will ruin it, so I’d go with microwave if you don’t have a double boiler).
Dip the tops of your meringues in the melted chocolate and top with chopped almonds (or chocolate dipped whole almonds). Set them on a wire rack to dry and cool. The last step is to eat ALL of them. Or share, if you’re nice.
Good luck! You can do it if I can.
Xx Lindsey Carter