The Chocolate and Almond Meringues that I posted earlier were an experiment with a new recipe gone wrong (and then right again). These meringues are my tried and true recipe that I make for a good friend of mine pretty much whenever I see her. They’re less labor intensive than the first recipe but maybe not quite as pretty. Having the chocolate inside also means you don’t have melting chocolate all over your fingers, which is great because if you’re anything like me or my friend you won’t be able to stop eating these.
For every egg white you use 55g of caster sugar so you can make these with whatever number of egg whites you might have hanging around your fridge or freezer. I used a medium ice-cream scoop with a scraper to form the meringues, it was the first time I’ve used it for meringues and it was way easier than using spoons to dollop them. If you use a large round tip on your piping bag you could probably pipe them out but you will need to chop your almonds really fine and possibly use mini choc chips, to avoid clogging.
4 large egg whites
pinch of salt
1 tsp white vinegar
220g caster sugar
1 packet dark choc chips
1 cup of raw almonds, chopped
Preheat oven to 90 C and line two large baking trays with baking paper.
Place the egg whites in a clean and dry mixing bowl with the salt and vinegar.
Beat with a hand mixer until it starts forming soft peaks, then start adding the sugar a few tablespoons at a time until it is all added.
Keep beating until the meringue is thick and shiny, if you rub some between your fingers you shouldn’t be able to feel any grains of sugar.
Gently fold in the choc chips and almonds and mix until they’re evenly distributed.
Use a medium ice-cream scoop to form meringues, placing them 1 cm apart on the lined baking trays.
Bake for 1 1/2 hours, rotating the two trays halfway through, until you can easily peel one off the baking paper.
Turn off the oven but leave the meringues inside with the door slightly open until the oven has cooled down completely, then place them on a wire rack.
Keep in an airtight container at room temperature.