This recipe comes courtesy of the King Arthur Flour website (if you want to make this recipe, click here) and my desperate need to make something that used four egg whites! My basic thought process was that making meringues was an easy way to dispose of the egg whites before they went bad, and then I’d make chocolate meringues because, well, everything’s better with chocolate!
First, I whipped my egg whites, cream of tartar, and salt until they reached soft peaks. Then I dumped in my sugar (I figured that the instruction to add it gradually was really more of a suggestion) and whipped the meringues until stiff peaks formed.
(A note on baking vocabulary (for those of you who don’t know): “soft peaks” means that you whip the egg whites until they contain just enough air to hold their shape when you pull the mixing attachment out. “Stiff peaks” means that when the mixing attachment is pulled out, the egg whites defy gravity (yay science!) and stick to the mixing attachment in a stiff peak, as pictured above.)
Next came the trickiest part: I had to fold cocoa powder into the meringues. The reason why you have to “fold” ingredients into a meringue is because the meringue is full of air (the air that you just whipped into it) and if you mix vigorously, it will deflate. Deflated meringue is not good, because a deflated meringue won’t develop the same melt-in-the-mouth texture that a normal (inflated?) meringue has after baking.
So folding is a pretty high-pressure experience. It also takes forever (I think it took me five to ten minutes to incorporate the cocoa powder). Finally, though, I was done mixing the batter!
Meringues are often piped, so I asked my sister to make me a piping bag (mainly because the last time I made a piping bag, I accidentally sprayed creme patisserie onto the carpet). I messily piped the meringues, popped them into the oven to bake, and then turned the oven off.
Yes, off. Meringues generally need a long bake – in fact, most people will stick them in the oven, turn the oven off, and then let them sit there overnight. My patience didn’t last that long, however; I took the meringues out of the oven two hours later and popped one into my mouth.
The texture was amazing – in my opinion, it’s the real reason why people make meringues. It’s a beautiful crunch as you bite into it, and then the insides dissolve into sweet, chocolate bliss inside your mouth. Even when frozen, meringues still melt on your tongue.
So I’d call this adventure a success! I will definitely end up making meringues in the future (because I really don’t know how else to use those leftover egg whites)!