To make this recipe you will need the following ingredients:
Ingredients: (for 11 medium meringues)
120 g egg whites (about 4 medium eggs)
200 g of caster sugar
10 g cornstarch or 1 tsp white vinegar
1/2 teaspoon vanilla powder (or 1/2 pod)
70 g of dark chocolate 66-70%.
Preparation time:
Preheat oven to 100°C. Line a large baking sheet with parchment paper.
Break the chocolate into small pieces and melt in a bain-marie, stirring regularly.
When the chocolate is perfectly melted and smooth, set aside on the bain-marie off the heat……
Place the egg whites in the bowl of a food processor fitted with the whisk attachment or in a high-sided bowl, add 2-3 drops of the chocolate.
of lemon juice and whip at medium speed until the whites become frothy.
Increase the speed and whip until the foam becomes a little firmer: when you lift the beaters, small soft peaks should form.
the surface of the whites to form soft peaks.
Add the sugar a little at a time (one tablespoon at a time with a small pause between each addition) while
while continuing to whisk until all the sugar has been incorporated.
Add the vanilla and continue to whisk for a few minutes until the meringue is glossy and satiny.
and forms a bird’s beak at the end of the whisk.
With a spoon or spatula, drizzle some of the melted chocolate over the meringue.
Using a skewer, coarsely fold the chocolate into the meringue without mixing:
the goal is to create marbling while leaving a few large streaks of chocolate.
Shape the meringues with two tablespoons and place them on the baking sheet at a distance from each other.
Pour a few drops of chocolate over each meringue and with a toothpick, make more marbling in the meringue.
Put the rack in the lower position and let dry in the oven for about 2 hours (the time will depend on the size of the meringues):
meringues are done when they effortlessly peel off the parchment paper.
Let the meringues cool in the turned-off oven.
Transfer to a rack to cool. Store in a box away from moisture.
