These meringues are such an amazing treat. I went on a hard-core baking spree last month when I had a massive case of PMS and felt like I wanted to punch everyone in the face. They were exactly what I needed.
If you or a loved one is under a PMS alert, you can divert the situation by making a batch of these chocolate drizzled meringues.
Once made, slowly approach your loved one, hand them over, and take cover until they eat a few or all of these. The calming effect of these delicious meringues should last between 1-2 hours. Take as needed.
Egg whites from 3 large eggs
3/4 cup granulated sugar
2 tablespoons powder sugar
1 teaspoon vanilla
1/2 teaspoon distilled white vinegar
8 ounces bittersweet chocolate or nutella (melted and cooled)
Preheat oven to 275 degrees F. Line baking sheet with parchment paper.
Place egg whites in a large bowl or stand mixer and whip until soft peaks form. Gradually add both sugars, then vanilla and vinegar. Increase speed and whip mixture until meringue has glossy, stiff peaks.
Drizzle cooled chocolate on top of meringue with a spoon. Spoon out and place on a parchment covered baking sheet. Repeat (drizzle chocolate over meringue and spoon out onto lined baking sheet) until mixture is all used.
Bake meringues for 40-50 minutes or until they easily peels away from parchment paper. Cool meringues on a wire rack. When cooled, store in an airtight container in the refrigerator.
*When I first made meringues years ago, the recipe I used at the time made it so complicated (pastry bag, specific tip for the bag, chilled meringue, etc) and I was nervous I’d screw it up. This recipe is very easy.
When it comes to drizzling the chocolate on top of the meringue, take the spoon dipped in chocolate and drizzle it all over in the bowl. You may want to do it a second time if you want more chocolate on them. Use a different spoon to place the meringue on the lined baking sheet.