When you’re eating a meringue, it’s easy to forget how simple they are to make. The texture—the way it feels like eating a soft, shattered crystal and a ball of air at the same time—seems unattainable. There must be some complex gastronomic equation at work.
Actually, it’s quite the opposite. Fluffy, puffy, crackly meringues start with just two ingredients: egg whites and sugar. Whipped to new heights then tossed in the oven they produce the marvel that is a meringue.
Recently we came upon this stunner of a recipe deep in the archives of our site. Community member Riki Shore does a number on meringues by folding in a cup of dark chocolate chips. The chips provide an unexpected, but oh-so-welcome, flavor. Nestled into the folds of the meringue you’ll be surprised by bursts of chocolate that seep into the gooey center.
The recipe has been on the site since 2012 and has drummed up a following. Here's what some community members had to say about it in the comments:
Adri Torres: "I'll give you one tip. Once they're ready don't take them out of the oven. Turn the oven off and let them sleep there overnight. They'll be perfect in the morning"
Betsy: "I added a couple of large pinches of salt and a tsp of vanilla to this recipe and found the flavor deeper and more interesting. We enjoyed them!"
putaneggonit: "These are delicious and so easy! Made them last week for the first time and was so inspired that I'm trying a variation... For the luau-themed dinner party tonight, I subbed shredded coconut for the chocolate - we'll see! Thanks for such a tasty and simple (and impressive!) recipe!"
Even our test kitchen chefs were wowed by Ricki's recipe. They couldn't help but describe these meringues as “stupendously good.” They’re really that special.
| 1 | cup egg whites |
| 2 | cups sugar |
| 1 | cup dark chocolate chips |
| 1 | cup egg whites |
| 2 | cups sugar |
| 1 | cup dark chocolate chips |
Are you a meringue fan? Tell us your method in the comments below.
Written by: Valerio Farris
Popular on Food52
11 Comments
- 4 egg whites
- 1 c granulated sugar
- 1/4 tsp cream of tarter
- 1 tsp vanilla
Use 2 teaspoons to shape dollops onto waxed paper.
Bake at 275 for 1 hr. Leave in oven to cool down to ensure crispness unless you like them to have chewy centers.
Haven’t tried choc chips but it’s a fun idea. Tried cocoa powder on the 2nd half of a batch once but I prefer the vanilla. A favorite & they last a long time in a sealed tin box... depending on how long you can resist temptation. :-)
Hope this helps!
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