Friday, June 29, 2012

Cocoa Almond Meringues

In a weeks time I will be going to Paris for four days. I am super excited! It will be just me and my hub! Although we are going to see a concert of the amazing Regina Spektor, my sweet, sweet husband decided to turn it into a four-day journey. I have to admit...he knows how to treat a birthday girl! It's been a while since we went to Paris so I've been scouring the internet looking for fun things to do (besides the obvious) and great places to eat. To get in a bit of a Parisian mood ( get even more in the mood) I decided to make something very Parisian....Meringues.

These meringues are almost like macarons without filling. The almond and chocolate provide a wonderful texture, making these meringues light as air and crunchy on the outside and slightly chewy and chocolatey on the inside. Yum!

They are a breeze to whip up and will disappear all too quickly. I can't wait to make these again...and again! Once again Dorie Greenspan delivers with a great recipe!


Cocoa Almond Meringues

Yield: about 30 meringues


1 cup confectioners' sugar (plus a little extra for dusting)
1/3 cup finely ground almonds
1/4 cup Dutch processed cocoa powder
4 large egg whites, room temperature
Pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1/3 cup very finely chopped bittersweet chocolate


Preheat the oven to 150˚C (300˚F). Line two baking sheets with parchment paper or silicone mats.

In a medium bowl sift together the confectioners' sugar, ground almonds and cocoa powder. Set aside.

Beat the egg whites and salt on medium speed in an electric mixer until the whites are opaque. Increase the speed and add the sugar one tablespoon at a time. Continue whipping until the whites are firm and hold stiff peaks, but are still very shiny.

Beat in the vanilla.

Quickly but gently fold in the dry ingredients with a rubber spatula.  Then fold in the chopped chocolate. Try to deflate the egg whites as little as possible, but it will deflate some.

Drop tablespoons of meringue on the baking sheets, with about 2 inches between each meringue. Dust the tops of the meringues lightly with a little confectioners' sugar.

Bake the meringues for 10 minutes, reduce the temperature to 100˚C (200˚F) and bake for 1 more hour. Do not open the oven door during this time.

Remove the baking sheets from the oven and let the meringues cool in a cool, dry place until they reach room temperature.

Store in an airtight container.

 Source: Baking: From My Home To Yours by Dorie Greenspan

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