This recipe produces a very airy meringue. Chocolate has little effect on the taste of this delicacy, but it does a good job of enlivening its appearance. You can serve it with tea as an independent dessert or make cakes and pastries on the basis of meringues.
It is necessary
- - 120 g icing sugar;
- - 20 g of dark chocolate;
- - 2 egg whites;
- - 2 teaspoons of lemon juice;
- - a pinch of salt.
Instructions
Step 1
Place the egg whites in a deep, comfortable bowl and add a small pinch of salt to them. Beat with a mixer at maximum speed to form a fluffy foam. Before whipping, you can grease the mixer blades with a slice of lemon.
Step 2
Gradually, in small portions, add the powdered sugar to the whipped egg whites. Beat on medium speed until smooth. Add 2 teaspoons of lemon juice and mix thoroughly.
Step 3
Rub dark chocolate on a fine grater, add it to the protein mass. Stir gently from top to bottom. Do not stir actively and for a long time, you just need to distribute the chocolate evenly throughout the mass. If you stir for a long time, the volume of the mass will subside, the delicacy will no longer turn out so airy.
Step 4
Line a baking sheet with parchment paper. Place the meringues on it with a tablespoon. Place the baking sheet in an oven preheated to just 100 degrees. Dry the grated chocolate meringues for an hour and a half.
Step 5
Cool the finished meringues without removing them from the baking sheet, then transfer them to a vase or a hermetically sealed container, if you do not plan to immediately serve the treat on the table.
