Meringues with chocolate and pistachios
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Airy, crispy, and melt-in-your-mouth meringues are the perfect treat for yourself and your loved ones during the holidays. This dessert will leave no one indifferent. Bake meringues with pistachios and chocolate chips. Chop some of the pistachios and add them to the beaten egg whites along with finely chopped dark chocolate, and chop the rest with a knife and sprinkle them on top of the meringues before baking. To ensure each meringue looks neat and uniform, pipe them onto a baking sheet using a piping bag. The result is delicious and beautiful. You can package them in a festive box and give them to friends for New Year's or Christmas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup + 2 tbsp raw pistachios
- 3/4 cup granulated sugar
- Whites of 3 large eggs, room temperature
- 1/4 tsp cream of tartar
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 60 g dark chocolate, finely chopped
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Spread 3/4 cup pistachios on a baking sheet, spread them out, and toast on the bottom rack for about 8 minutes. Let cool completely, then pulse in a food processor until finely ground.
- Line two baking sheets with parchment paper. Sprinkle the sugar on one of the prepared sheets, spread it out, and bake on the bottom rack of the oven until very hot but not melted, about 10 minutes. Reduce the oven temperature to 225°F (107°C).
- Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with the cream of tartar and salt. About 30 seconds before removing the sugar from the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using a piece of parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until stiff peaks form, about 3-4 minutes. Add the vanilla extract and beat until the meringue is fluffy, about 30 seconds.
- Line the baking sheet you used for the sugar with clean parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula. Transfer to a pastry bag fitted with a 1/2-inch round tip. Pipe the meringues onto the prepared baking sheets in 6-cm mounds (approximately 4 cm high), spacing them about 2.5 cm apart. Very finely chop the remaining 2 tablespoons of pistachios and sprinkle them over the meringues.
- Bake, rotating the baking sheets halfway through, until the meringues are firm to the touch and easily peel away from the parchment, 40-50 minutes. Turn off the oven and let the meringues sit in the pan for 10 minutes, then remove them from the oven and let them cool completely.
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