This recipe is based off of a pie my mom makes. It was my sister’s favorite dessert to have on any special occasion. In a pie format, cutting this into slices without the meringue breaking into a million pieces can be problematic. I made these last night to take to a dinner party, and pretty sure I’m going to make another batch just for myself this afternoon. They are almost like a pavlova, but not quite. The recipe doesn’t include cornstarch or an acid. The outside has a nice crunch, and the inside is a tad chewy, which is a nice contrast in texture.
Meringues With Chocolate Mousse
- Parchment paper
- Stand mixer or hand mixer
- 4 oz dark baking chocolate
- 3 tbsp brewed coffee (room temperature is fine)
- 1 tsp vanilla
- 1 cup heavy whipping cream
- Preheat oven to 225°. Line 1 or 2 baking sheets with parchment paper.
- Place egg whites into a large mixing bowl. Add a pinch of salt.
- Beat egg whites with a hand mixer or with the wire whip attachment of a stand mixer until stiff. (You want stiff peaks to form. Peaks should remain when you turn the whip upside down.)
- Beat in vanilla.
- Beat in sugar gradually (about ¼ cup at a time).
- Transfer mixture to a piping bag with a large star attachment (optional). Pipe meringue onto baking sheet, making small nests. If you don't want to use a piping bag, you can also use a spoon to transfer the meringue to the baking sheet and make the nests.
- Bake for about 45 minutes to 1 hour, or until the outsides are dry (not brown). Turn off the oven and let them cool with the oven door ajar.
- Chop the baking chocolate and place in a microwave-safe bowl. Microwave for 30 seconds at a time, stirring with a spatula after each 30 second interval, until the chocolate is fully melted.
- Stir in the coffee and vanilla. Set aside and let cool.
- Whip the heavy whipping cream using a hand mixer or stand mixer (with wire whip) until it forms a whipped cream consistency.
- Stir in the chocolate mixture. Transfer to the refrigerator and chill for at least 2 hours.
- Use a piping bag or spoon mousse into the center of each meringue nest.