Meringues with chocolate drops

After preparing a home-made mayonnaise there are some egg-whites left. I offer you to avoid stress and sending them to the basket but to cook very tasty homemade meringues. I cooked them the next day after making mayonnaise, you may do the same day but the whites should get cold. Remember that you need a very good oven!

Cooking time — 2 hours or more
Complication — medium

In recipe book

Main ingridient: eggs
Category: desserts
Kitchen: author

Cause: for the new year, for the holiday, romantic dinner
Preparation: beat, oven

Ингредиенты:

Whites - 4 pc;
Sugar powder - 100 g;
Chocolate drops for baking - 2 tbsp;
Salt - pinch.

If you can’t find chocolate drops in a supermarket, take a dark chocolate bar and blend in a blender for big pieces.

Step 1

Whites need to get cold for a few hours. I kept mine in a fridge for a night.

Step 2

Pour them into a big dry bowl, add a pinch of salt and start whipping at a medium speed. When the whites turn into foam, add sugar powder in portions. Increase the speed to the biggest one.

Step 3

Keep whipping until the mass is glittering and smooth. The whites should ‘stand’, e.g. when you take out spatula, the whites stand still and not leak.

Step 4

Even if you turn the bowl round, the mass will not leak or move. So, it’s enough to whip. It took me 10 minutes approximately for the whole process.

Step 5

Add chocolate drops and mix in carefully.

Step 6

Put the mass into the culinary bag and press out nice meringues on a baking pan covered with baking paper. Do not use caps to the bag as chocolate will get stuck in it. If you do not have a culinary bag, take a thick plastic bag and cut the corner in it. If you use a spoon to shape meringues, they won’t look nice. Put into the pan pre-heated until 90 degrees for 2 hours. Do not open the oven while baking.