I don’t like meringues. They’re chalky and they hurt my teeth.
And even the flavoured ones tend to taste like paper. Paper dipped in sugar syrup and left on a hot windowsill to harden.
But it’s not really a fair judgement as I’ve had a lot of supermarket meringues.
These… these are not supermarket meringues.
After making a set of creme brûlées for a fancy dinner party (pronounced “faaaahncy dinnah pahty”) I had numerous egg whites just sitting around, begging to be turned into something. I used 3 of them for the salted caramel coffee macarons, but that barely made a dent.
I needed other egg white applications, but ones other than macarons weren’t really of my interests. Meringues made a lot of sense (and are so easy) but I didn’t want to make meringues.
Perhaps I was being too quick to judge. Childhood first impressions can be so hard to overcome.
Then I found a Martha Stewart recipe where the ratios of sugar to egg whites were much higher than I was used to seeing and I became intrigued.
It also had espresso and chocolate in it, two of my great weaknesses.
The ratio ended up being a beautiful thing, making a batter more closely resembling a loose marshmallow, and more importantly, baking into a meringue that was crisp on the outside, and flavourful and chewy on the inside.
And much unlike my memories of meringues, they were a tiny little flavour bombs of chocolate and coffee.
They didn’t taste like paper.
They didn’t hurt my teeth.
I may have eaten… more than my fair share.
But what is really “fair” anyway, when I was the one who made them all?
I must try more meringues!
Mocha Chip Meringues
Recipe from Marta Stewart
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 3 large egg whites, room temperature
- 1/4 teaspoon salt
- 1 teaspoon instant espresso powder
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper or silcone mats; set aside.
- In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).
- Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
Makes approx. 4 dozen meringues.