Chocolate lovers rejoice! This light and sweet, mouthwatering blend of dark chocolate, golden caster sugar, and pistachios is a chocolate dream that will leave you drooling for more.
Cocoa Meringues With Dark Chocolate And Pistachio
Excerpted from Lily Vanilli’s Sweet Tooth by Lily Jones (Canongate Books). Copyright © 2013. Photo by Romas Foord
Makes: 20 Meringues
The golden caster sugar in this recipe gives the meringues a deeper caramel flavor. Feel free to experiment with different types of sugar in your meringues – just make sure you use a caster sugar.
- 5 egg whites
- 1 tsp. lemon juice
- Pinch of salt
- 230g golden caster sugar
- 30g cocoa powder, sifted
- 150g dark chocolate – minimum 70% cocoa solids – broken into pieces
- 80g pistachios, ground with a pestle and mortar or roughly chopped until
fine but not powdery
- One baking tray, lined
1. Preheat the oven to 120°C fan assisted/gas mark 1.
2. In a bowl, whip the egg whites with the lemon
juice and salt until soft peaks form. Slowly beat in the sugar –
2 tablespoons at a time – and continue until stiff peaks form. Fold
in the cocoa powder, using a metal spoon or spatula.
3. Using a metal dessert spoon or a piping bag with the 1M nozzle
(a 1.5cm open star nozzle) attached, transfer 20 neat dollops of
meringue onto your baking tray.
4. Bake for 1 hour, or until set, then turn off the oven and leave the
meringues inside to dry for another hour.
5. When cool, melt the chocolate in a double boiler and
very carefully dip the base of each meringue first in the chocolate,
then in the crushed pistachio. Alternatively, use a teaspoon to
zig-zag chocolate across the top of each meringue and dust with