Anna Olson's Giant Chocolate Meringues
These giant chocolate meringues are inspired by classic confectionery-style treats, with a higher sugar content that creates a crisp, delicate shell and a soft, slightly chewy centre. Swirled with chocolate and baked low and slow, they’re light, airy and just indulgent enough.
Ingredients
- 5 large egg whites
- 1½ cups granulated sugar
- pinch fine salt
- 2 tbsp Dutch-process cocoa powder
Instructions
- Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
- Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
- Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly – you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
- Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.
Notes
Make-Ahead Tips
The meringues will keep in an airtight container at room temperature for 1 week.