Chocolate and strawberry meringues

Today we suggest you to try a famous French dessert, meringues. Light clouds melting in the mouth which are easy to make and contain the simple ingredients. Time is all you would need here. Worth to mention that each meringue contains approximately 40 kcal and 0 g fats and that is way lower than in a piece of cake or pie. We’re sharing 2 options at once – chocolate and strawberry. Choose to your taste!

• Автор рецепта: Olesya Fisenko
• После приготовления вы получите 16 pcs
• Время приготовления: 4 hours

Ингредиенты

• 150 g egg white
• 300 g sugar
• 40 g chocolate
• 20 g strawberry confiture
• 2 drops food colouring

Способ приготовления

• Today we suggest you to try a famous French dessert, meringues. Light clouds melting in the mouth which are easy to make and contain the simple ingredients. Time is all you would need here. Worth to mention that each meringue contains approximately 40 kcal and 0 g fats and that is way lower than in a piece of cake or pie. We’re sharing 2 options at once – chocolate and strawberry. Choose to your taste!

• Separate egg whites from yolks. Do it carefully: if even a drop of yolk (same with water or fat) gets to egg whites, the latter won’t whisk. Therefore both the mixer bowl and the whisk should be clean and dry. Pour egg whites into mixer bowl, cover with plastic wrap and let sit for 30 min at room temperature. This would firm their consistency up to allow a better whipping.

• Line one baking sheet with parchment paper. Preheat oven to 200 C (400 F). Weigh sugar and transfer it to a parchment paper, slightly flatten by hands. Put into oven for 4-5 min so that sugar becomes hot and dissolves better during whisking process. If you leave sugar in oven for too long, it would start caramelizing and won’t be suitable for meringues. Take sugar out of the oven and reduce temperature to 90 degrees.

• Start whisking egg whites on a high speed until they become stiff and fluffy. To catch this moment you should watch the bowl carefully: nothing watery should remain, the mixture should form stiff peaks. You could do a test: turn the bowl upside down, the egg whites should still stay fixed. In order for the egg whites to be better whipped you could add 1/8 tsp cream of tartar or citric acid.

• Then, while continuing to whisk, gradually add hot sugar 1 tablespoon at a time. Once sugar is fully added, continue to whisk until the mixture is glossy and sugar is fully dissolved (approx.10 min). You could check the structure of your mixture by rubbing it in hands – it should be smooth, with no sugar crystals.

• Line 2 baking sheets with parchment paper. Divide the egg mixture into 2 equal parts. Add 20 g of melted chocolate (chill it a bit before) into one of them and stir gently. Don’t make the mixture smooth – stains will look more interesting.

• Using 2 tablespoons place meringues onto the first baking sheet: grab the mixture with one spoon and transfer to the parchment paper with the second spoon. You would get appox. 8 chocolate meringues. Then take a small spoon, grab a bit of chocolate and make little spirals on the top of meringues.

• Repeat the same procedure for strawberry meringues: add to the second half of the egg mixture 10 g of strawberry confiture (combined with food coloring) and stir gently. Using 2 tablespoons transfer mixture to the baking sheet, twist little spirals with the rest of confiture and a teaspoon.

• Place both baking sheets into the oven (the temperature is supposed to be reduced to 90 C (190 F) by that moment) for 3 hours, then switch off the heat and let meringues sit in a closed oven for 1 hour. When meringues are ready you could decorate them with remained chocolate and confiture for a better look.

• Chocolate and strawberry meringues are ready. Enjoy!