Makes 6 large meringues
- 3 egg whites (about 4 oz in total weight), at room temperature
- 3/4 cup superfine sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 2 oz dark chocolate, melted and cooled
- some whipped cream
- fresh raspberries
- Preheat oven to 300F. Line 2 large baking sheets with parchment. Set aside.
- In a stand mixer bowl fitted with a balloon whisk, add egg whites and cream of tartar. On medium speed, beat egg whites until foamy.
- Switch the speed up to high and add superfine sugar, 1 tablespoon at a time. Beat until sugars completely dissolve and meringue is stiff and glossy. Feel meringue between your fingers to make sure there’s no traces of sugar.
- Drizzle in vanilla extract and beat only until incorporated.
- Remove stand mixer bowl. With a chopstick or spoon, swirl in some melted dark chocolate and reserve the rest to drizzle later. Do not over-swirl the chocolate. You’d want to see some streaks of the white meringue all throughout.
- Spoon meringue on parchment. Smooth the sides, make cloudy swirls and with the back of spoon, create a small “well” in the center for toppings. If you want to create “heart” meringues, used an extra-large heart-shaped cookie cutter as a guide.
- Lower the oven temperature to 200F and bake meringues for 1 hour. After 1 hour, switch the oven off and leave the meringues to dry for an additional 30 minutes.
- Remove meringues from oven to completely cool on baking sheet.
- Drizzle cooled meringues with the remainder melted chocolate. Serve meringues topped with whipped cream and fresh raspberries.
What’s your menu for Valentine’s Day?