Today, Barcelona's Caelis restaurant and chef Romain Fornell invite us to try a delicious dessert: chocolate meringue. Thanks to pastissiers Rocío Parejo and Eddi Arteaga we'll discover all the recipe's secrets.
Meringues are a classic dessert using egg whites beaten to stiff peaks and sugar, which can be caster, icing or even in the form of a syrup made with water. Meringues can be harder and crunchy or softer and creamy. They can be used in making more elaborate dishes, generally sweet ones, like pavlova, baked Alaska or Eton mess, or can be used as decoration or alone as a sweet treat.
Our chefs today have opted for that last choice, but with a twist: a hint of chocolate.
50g / 1.8oz egg whites (about 2 eggs)
50g / 1.8oz / ~3tbps caster sugar
50g / 1.8oz / 0.5 cups icing sugar
30g / 1oz chocolate (dark, milk or white)
- In a clean, dry bowl, beat the egg whites
- As they beat, add the caster sugar
- Sieve the icing sugar
- Once the eggs are shining white, reduce the speed of the mixer
- Add the icing sugar in two parts, mixing between
- Once they form soft peaks, spoon into a piping bag
- On a baking tray lined with greaseproof paper, pipe small circles
- Bake at 120ºC/250ºF for 10 minutes, then 90ºC/190ºF for half an hour (don't open the door!)
- Once done, leave to cool
- Melt your chosen chocolate and cover and decorate them to taste
- Leave again to cool