These Chocolate-Almond Meringues are the perfect balance of light and crunchy, sweet and rich. The egg whites whip into an airy cloud that dries into a delicate, crisp shell, while toasted almonds add a satisfying nutty crunch. A final drizzle of melted bittersweet chocolate adds a decadent finish that pairs beautifully with the subtle sweetness of the meringue. They are elegant enough for holiday gatherings or afternoon tea, yet simple enough for a spontaneous treat. Made with just a few pantry staples, these cookies store well in an airtight container, making them a wonderful make-ahead dessert that impresses guests every time without requiring last-minute fuss.
Chocolate-Almond Meringues – Bon Appetit
Description
These Chocolate-Almond Meringues are the perfect balance of light and crunchy, sweet and rich. The egg whites whip into an airy cloud that dries into a delicate, crisp shell, while toasted almonds add a satisfying nutty crunch. A final drizzle of melted bittersweet chocolate adds a decadent finish that pairs beautifully with the subtle sweetness of the meringue. They are elegant enough for holiday gatherings or afternoon tea, yet simple enough for a spontaneous treat. Made with just a few pantry staples, these cookies store well in an airtight container, making them a wonderful make-ahead dessert that impresses guests every time without requiring last-minute fuss.Ingredients
Directions
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Preheat oven to 200&# 194;°F (95ðC).
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Line 2 baking sheets with parchment paper or waxed paper.
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Using an electric mixer, beat egg whites in a large clean bowl until soft peaks form.
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Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
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Gently fold in the finely chopped toasted almonds and 1/4 cup finely chopped bittersweet chocolate.
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Spoon the meringue mixture into a pastry bag fitted with a 1/2-inch plain round tip.
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Pipe meringue in tight coils onto the prepared sheets, forming 2 1/2-inch diameter rounds, spacing them evenly.
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Bake for about 2 hours, or until the meringues are crisp and dry and pull away easily from the paper.
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Turn off the oven and let the meringues cool completely inside with the door slightly ajar.
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Run a sharp knife under the meringues to loosen them from the paper; cool completely.
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Place 4 oz chopped bittersweet chocolate in the top of a double boiler over simmering water.
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Stir gently until the chocolate is melted and smooth.
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Using a spoon, drizzle the melted chocolate in zigzag lines over the cooled meringues.
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Let stand at room temperature until the chocolate sets, about 1 hour.
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Store between sheets of waxed paper in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 155.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 124.8mg6%
- Total Carbohydrate 30.5g11%
- Dietary Fiber 0.0g0%
- Sugars 30.5g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
