When I was in Paris I had several wonderful meringues. They were added to my ever growing “food to make from Paris” list. I came across this w.o.n.d.e.r.f.u.l blog by Mimi Thorisson, whom lives in France and takes gorgeous photos of her food. I saw her meringues and knew I had to make them.
I have two excuses for not having mountain high meringues like Mimi:
1) My mixer is on it’s last legs, it only works for a few minutes before having to take a 5 minute break. It took 30 minutes to get to a soft peak point.
2) I am not French
Please don’t compare my meringues to Mimi’s. That’s not fair.
Chocolate Cream Meringues
6 extra-large egg whites, at room temperature
1 + 1/2 tsp cornstarch
2 tbsp cocoa powder
A pinch of fine salt
About 1 1/3 cup sugar
Preheat the oven to 300°. Line a baking tray with parchment paper.
In a large glass bowl, whisk the egg whites (I use a pair of electric whisks) and salt on a high-speed until frothy – try to keep the whisk position as horizontal as possible. Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. You should add the sugar in small quantities until the end of the process. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the cocoa powder. You should create nice swirls in the egg whites. With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak. Finally ‘dust’ some cocoa powder on top of each meringue and use a small fork to gently draw a few more swirls.
Bake for 1 hour 10 minutes, switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.
Top with chocolate sauce (below) and whipped cream.
1/2 cup dark chocolate, chopped
3/4 cup cream
Heat cream to a simmer. Place chocolate in a heat proof bowl, add simmering cream. Let sit until the chocolate has melted. Stir to combine.