I know that it is still a few weeks away...but I am ready for spring. And when I think spring, I think light, soft, pastel and fluffy. These meringues satisfy all of those ideals of the season. Oh, and I threw in some chocolate, too...just for good measure.
So, at one point, I will admit I was a little intimidated by the thought of making meringues They are known for being temperamental and needing much of your attention, but like with just about anything in life, practice makes perfect.
I have attempted the meringues before and they have been good, but not great. I have tried just the standard meringues, then tried a pumpkin spice meringue and now I have the Almond Chocolate Meringues here.
I have found that the making of the meringues is not as intimidating as it seems. Especially with any form of electric mixer. The key that I found was to make sure to use room temperature eggs whites, add the cream of tartar early and whip for enough time for the sugar crystals to dissolve.
I really love when recipes come together!
Almond Chocolate Meringues
- 3 room temp eggs whites
- 1/4 tsp cream of tartar
- 1/3 cup sugar
- 3/4 tsp almond extract
- 2 oz finely chopped semi sweet chocolate, or mini choc chips
- Preheat your oven to 250 degrees.
- In a very clean stand mixer, begin whipping the egg whites and cream of tartar until foamy. Add the almond extract. Slowly work in the sugar little shakes at a time and whip until firm peaks form.
- At this point, you can spoon small amounts onto a parchment lined sheet pan or use a piping bag with a frosting tip for a more refined presentation.
- Bake in the oven for about 1 hour. After 1 hour, turn the oven off, open the door slightly and allow meringues to cool completely.
- Serve right away and store in an air tight container. They will stay good for 2-3 days.
*Recipe an adaptation of Food Network Chocolate Almond Meringues.