Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chocolate Meringues

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chocolate Meringues

Article excerpt

2 ounces bittersweet chocolate

2 large egg whites, at room temperature

Pinch salt

cup superfine sugar

Preheat oven to 250 degrees. Line two baking sheets with parchment paper.

Using a box grater or vegetable peeler, slice the chocolate very thinly onto waxed paper. (You may need to stop a few times because your warm hands will melt the chocolate.) Set aside.

In the clean, dry bowl of a stand mixer fitted with the whisk (or in large bowl using a hand mixer fitted with whisk beaters), beat egg whites and salt on low speed until frothy (you will see small bubbles start to form), about 1 minute.

Increase speed to medium-high and beat, adding sugar about 1 tablespoon at a time, beating until the meringue is thick, white and glossy. You'll know it's ready when you pull the whisk out of the bowl and the meringue hangs onto the whisk and holds its shape (peaks may just flop gently). …

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