The Elliott Homestead Cooking Community is a way for you to get brand new, whole food recipes delivered to your door every month. Every recipe is designed to be simple, nutritious, whole-food centered, price conscious, and delicious. This month on the blog, we're featuring Meringue with Chocolate. Enjoy! You can learn more about joining our Cooking Community here.
Pictured below is a recipe card from our June subscription delivered to our member's doorsteps!
Meringue with Chocolate
- Stand Mixer
- 6 Egg whites
- 250 g Dehydrated whole sugar cane
- 1 cup Heavy cream
- 3 oz 70% semi-sweet chocolate
- 1/2 cup Almond slices, toasted
- Preheat the oven to 150 degrees.
- Add the egg whites into a stand mixer fitted with the whisk attachment. Begin to whip at medium-high speed until the egg whites begin to froth. Add in the sugar, a tablespoon at a time, until it is gone. Continue to whip the meringue until it holds stiff peaks and is glossy.
- Line a baking sheet with parchment paper. Use a spatula to transfer the meringue onto the parchment paper, creating a circle, 3" tall and about 8" wide.
- Put the meringue into the oven and bake for 1 hour.
- After the alloted time, turn the oven off, barely crack the oven door, and allow the meringue to sit in the warm oven for 30 minutes.
- While the meringue is cooling, pour the heavy cream into the stand mixer fitted with the whisk attachment. Whip on high until the whipped cream holds a soft peak. Set aside.
- Next, coarsely chop the chocolate, place it in a glass bowl, and melt it over indirect heat until just melted. You can make-shift a double brioler by placing a glass bowl over a saucepan of boiling water, making sure the bottom of the bowl and the boiling water don't touch.
- To serve, cut the meringue into wedges like a pie. Serve each meringue wedge with a dollop of whipped cream, a swirl of melted chocolate, and a few pinches of toasted almounds.
We would love to see you join our community! Details can be found here.