minimalistic meringues

 

I love meringues. And they are so easy to make (if you are a bit patient). Meringes come in various sizes and shapes. These fit your standard muffin tins! Enjoy.

Ingredients:
for about 8 muffin sized meringues

• 4 egg whites
• 200 grams caster sugar
• 2 tbsp lemon juice
• 70 grams semi-sweet chocolate (>70%)
• 2 tbsp almond  flakes, toasted

Preheat the oven to 150°C /  300°F. Line about 8 normal sized muffin molds with muffin paper.

Heat egg whites, sugar and lemon juice in a double boiler and whisk constantly until the sugar has dissolved and the beaten egg whites are about 60-65°C / 140-150°F. The colour should be pale and the consistency  light and foamy. Heat the chocolate in a double boiler now and let melt slowly. Remove the egg white mixture from the heat and with a hand mixer beat on high speed for quite a long while. You will notice when the foam gets thicker – this is what you want. When it is thick stiff and you feel the thickness, beat about 2 minutes longer. Once you are done add the chocolate to the thick foam: fold in just a bit so you obtain a marbled structure.

With the help of two spoons place egg mixture into the muffin forms. You can be generous here and pile a bit. They should form pretty peaks.   Bake for about 60 minutes. The meringues actually kind of dry and do not bake. When you remove them they should still be a bit soft in the inside but crispy on the outside.

Optional: Before folding the chocolate into the mixture add 2 tbsp toasted almonds. Or sprinkle toasted almonds onto the peaks before placing the meringues into the oven.

Source: adapted from Leila Lindholm: A Piece of Cake,  ISBN 1847734456

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