You must all know by now that I’m a big fan of chocolate, so it shouldn’t surprise you that I can find a way to use it in almost anything I try to bake.
This time it was going to be merengues. But not just plain ones, they had to have something special. We had eaten tagliatelle with smoked salmon and the egg whites that were left over from making the sauce had to be uses. What can you do with only whites?
Google has an answer to everything. Merengues! But now I had about a trillion recipes to choose from. What did I do? I read a boat load of them and they all had one thing in common, egg whites, a dash of salt, and lots of sugar.
And you know what is the most amazing? I don’t even think they can fail, because all you have to do is beat those three ingredients until the whites are stiff and peak when you withdraw your whisk. (Yes, I had to beat them the old-fashioned way, by hand.) Took me long enough and we took turns, but after an hour of relentless whipping the Shoot! out of those whites they were ready to be baked.
Now, pre-heat your oven to 100C and line a baking tray with baking parchment. Put blobs of the stiff whites (a big spoonful) evenly spread out on the tray and bake for an hour, or 1 1/2 depending on how well your oven holds its temperature.
They’re done when they have the colour of cafe au lait and sound hollow when tapped at the bottom. The inside should have a marshmellow structure and feel to it.
In the mean time melt dark chocolate au bain marie (fancy term for putting a bowl in a pan of hot water and melt the chocolate in the bowl by using the heat of the water) and stir in a small amount of double cream.
But how can I fill those with starwberries? Hahaha, just crush the top and put your sliced and diced strawberries on top. Drizzle it with the melted chocolate cream mixture and enjoy.