Chocolate meringue with pistachio
I did promise you some sweets didn’t I? While we are biting our lips not to lick the screen right now and are not allowed any sugar (boehoe…) I saved this one for a rainy day. And believe me, I am literally drooling as I am typing this!
As we speak we are on day 13 of the whole30 so almost halfway. The end is getting closer!
Alexandra made this little sugar chocolate meringue bombs during a free work shoot we did a while ago. Meringue is one of the things I cannot make enough of. Sooo good! That crispy outside and than the sticky and gooey inside. Combine it with chunks of chocolate and you’re done right?
Tomorrow I will give you a full report on how things are right now with the whole30. the ups and downs and the highlights and the lowlights. But first those meringues; because making a good meringue requires some preparation. It’s really not that hard but there are a few things you cannot forget.
- Make sure that the bowl and the whisk you use are absolutely greasefree. I always clean mine – even when it is already a clean bowl – with hot water and a bit of soap just before making eggwhites. Just in case.
- Don’t let ANY yolk get into the eggwhite. Yes even a tiny, tiny bit will ruin your eggwhites. For this purpose I always use three bowls. One to collect the eggwhites, one to collect the egg yolks and one to break the egg on and do the splitting. So everytime I split the egg I pour the eggwhite into the separate bowl and the yolk into the other. This way you prevent the horror of suddenly having some yolk into your whites when you’re on the 7th egg. If it happens with just the one, that’s ok but if you have to do all seven over, you’re not gonna be happy.
Well that’s it really. There are many theories that tell you how to stabilize the eggwhites. I tend to use a little bit of vinegar and some cornstarch. If it works? I don’t really know but my pavlova’s and meringues usually work so if that is saying anything?
- 6 eggwhites
- 220 gram sugar
- 200 gram dark chocolate roughly chopped
- 100 gram pistachio nuts roughly chopped plus some extra for sprinkling on top
- 250 ml double cream
- raspberries for decoration
Preheat the oven to 160 C. Draw either one big circle on a piece of baking paper or a few smaller ones if you're making more than one meringue. Put the paper upside down on a baking tray. That way you prevent pen marks getting on to your food and you can see through the paper.
Whisk the eggwhites in a greasefree bowl till soft peaks. Add 1 tbsp at the time and keep whisking until the sugar is dissolved and the foam is fir. Fold the chocolate pieces and the pistachio through it.
Spoon the mixture onto your baking paper and try and make the circles as round as possible. Leave this in the oven for 1 hour and 24 minutes or until they are done. This time is for the bigger one, if you have smaller meringues it make not take this long, so check in between.
Whisk the cream to soft peaks.
Before serving put the cream on the meringue and sprinkle with the extra pistachio and the raspberries