There are two types of therapy in life I subscribe to: retail and baking. And as much as I’d love to paint the town red and buy me pretty dresses and prettier shoes, ever since the pocket’s been losing weight as of late, I always turn to baking to simply unwind from the creases and frowns of life. Unfortunately, today is one of those days when the baking stash is running dry, and the only ingredient the cupboard seemed to boast is unopened packets of dark couverture chocolate.
All the better for me, of course.
Consisting primarily of egg whites, melted chocolate and sugar, Alice Medrich’s Melting Chocolate Meringues is hands down one of the easiest bakes that I turn to whenever I’m out of butter/flour.
This is the third time I’ve made them, and the recipe never fails to amaze me with its intense chocolate finish. These meringues are best made about 1-inch across or just enough to simply pop them in your mouth. The delicate outer texture allows for them to melt in your mouth, but reveals a very smooth melted chocolate interior that satisfies any chocolate cravings of sorts, without needing to be overpowering or too sweet.
My only gripe about them? They don’t last long; you can never seem to stop popping one after another.
Melted Chocolate Meringue
(adapted from Alice Medrich’s Bittersweet)
6 ounces chocolate, coarsely chopped
2 egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1/4 cup sugar
1. Preheat oven to 180C.
2. Melt the chocolate in a double boiler. Leave aside to cool.
3. Whisk egg whites, cream of tartar, and vanilla extract till soft peaks.
4. Add in sugar gradually, and whisk till stiff peaks.
5. Fold in melted chocolate.
6. Drop rounded teaspoonfuls on a cookie sheet and bake 8-10 mins.