A cousin to the macaroon, the meringue is a mixture of egg whites and granulated sugar beaten until stiff. This one is baked at a low temperature until crisp.
Prep 15 min
Microwave 4 min
Bake 2 hours
Makes 12
8 oz (225 g) semi-sweet chocolate, about 8 squares
2/3 cup (150 mL) granulated sugar
1 tsp (5 mL) cornstarch
4 egg whites, at room temperature
1/2 tsp (2 mL) cream of tartar
1 tsp (5 mL) vanilla
Position oven racks in top third and centre of oven. Preheat to 200F (90C). Line two baking sheets with parchment paper. Coarsely chop chocolate. Place in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 3 to 5 min. Stir until smooth. Or place in a saucepan and set over medium. Stir often until melted, about 3 min. Let cool. In another small bowl, stir sugar with cornstarch until combined. Place egg whites, cream of tartar and vanilla in a large bowl. With an electric mixer on medium-high, beat until soft peaks form when beaters are lifted, 1 to 4 min. Gradually beat in sugar mixture, 2 tbsp (30 mL) at a time, until stiff peaks form when beaters are lifted, 2 to 6 more min.
Drizzle chocolate over meringue.
Using a rubber spatula, gently fold chocolate into meringue with 3 to 4 broad strokes. Don’t over-mix.
Using a large metal spoon or a ½-cup (125-mL) measure, scoop up meringue and dollop onto
parchment paper about 1 in. (2.5 cm) apart. Smooth top with the back of the spoon. Repeat.
Bake in top third and centre of oven, switching sheets halfway through, until tops are firm and
bottoms are dry, about 2 hours.
Remove from oven. Let stand on baking sheets 5 min. Remove to racks to cool completely.
Meringues will keep well in an airtight container at room temperature up to 1 week.
Do not refrigerate or freeze.
244 calories/meringue
Chatelaine, May 2010
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