Chef Gigi Gaggero

It’s baking and sharing season, and I couldn’t be more excited about meringues! Let’s face it–anything made with sugar is my favorite. Adding chocolate; well, do I need to say more? These cookies are crispy, light, and melt on your tongue. They don’t have the thick, soft center of a Pavlova, but I like my meringue with just a touch of chewy in the center, so I slightly underbake. If you want them crisp all through, bake them longer.

You’ll Need:

4 large egg whites, room temp

1/4 teaspoon cream of tartar

3/4 cup caster (superfine) sugar (or blitz granulated in your food processor till fine grain)

2-3 ounces dark chocolate, melted and cooled slightly 

Here’s How :

Step 1: Preheat oven to 285′ F degrees. Prepare two baking trays with silpats or parchment paper. Set aside.

Step 2: In a stand mixer, with the whisk attachment or handheld beater and a big bowl, beat the egg whites until they are frothy. Add cream of tartar and continue on medium-high to almost soft peaks; add the sugar in a slow, steady stream. Beat to stiff peaks. You will know when they are done when you pull the beater away and the egg whites become glossy, peak up, and won’t tip over. Be careful not to over beat them; they will become grainy and deflate if you have them. No big deal, start over.

Step 3: Pour the cooled, melted chocolate over the top and gently fold or swirl through twice. No more; otherwise, you’ll end up with brown meringues.

Step 4: Using a large serving spoon, carefully dollop a heaping spoonful of the meringue mixture onto the prepared baking sheet, carefully not to deflate, and space them at least 2 inches apart.

Step 5: Place in the oven on the middle rack and bake for 1 hour in the low-temperature oven. The outside should be adequately baked when the bottom of the meringue releases easily from the baking paper or silpat mat. If it’s still sticky, it needs to bake longer.

Cool completely before storing in a super airtight container in a cool, dry place for up to 1 week.

Tip:  Egg whites whip up to a greater volume when they’ve had a chance to warm up for 20 to 30 minutes. Try to avoid cold eggs straight from the fridge. If you can’t avoid it, place them in a little bowl of warm water for a few minutes.