After a huge success at my first attempt at baking a meringue with this pavlova, I knew it was time to try individual meringues. Boy, am I ever happy that I stumbled upon this recipe. These bite-sized meringues are so light, but so satisfying. The outer, dome-shaped part of the meringue melts instantly in your mouth, but the base is slightly chewy and embedded with mini chocolate chip pieces. I was more than happy to take a bite out of a few meringues in order to show you this!
These meringues store well in an air-tight container, but after a few days they will start to get a bit stale. I’m actually surprised that mine lasted that long! These meringues are absolutely guilt-free in my opinion, so go ahead and indulge!
Chocolate Chip Marshmallow Meringues
Yields: approx. 22 meringues
3 large egg whites (100 g)
¼ tsp cream of tartar
1/8 tsp salt
2/3 cup granulated sugar
3 tbsp unsweetened Dutch-processed cocoa powder
1 tsp corn starch
¼ tsp pure vanilla extract
2 oz bittersweet chocolate, very finely chopped
Preheat your oven to 300 degrees F. Line a large baking sheet with a silicone mat.
Add egg whites, cream of tartar and salt to a medium clean, dry bowl and beat on medium speed until foamy, about 25 seconds. While beating, gradually add the granulated sugar, one tablespoon at a time. This will take a minute or two of beating. Increase speed to medium-high and continue to beat until stiff, glossy peaks form, about 2-3 minutes. The egg whites will be white, thick and foamy, like shaving cream.
Sift in cocoa and corn starch and beat on low speed until combined. Beat in vanilla. Fold in chocolate.
Pipe 2-inch-wide rounds onto prepared baking sheet and bake for 25-30 minutes. Let cool completely before removing from silicone mat.