"Marble" meringue with chocolate "For the beloved"

Description

What is "meringue" - many people know, but "marble" meringue? With a thin crust that breaks under the fingers and with a slight bitterness of chocolate in the taste ... It is done in a matter of minutes, baked for about an hour, and - the dessert is ready! And what an amazing smell of chocolate will fill the whole kitchen when baking ...

Cooking

Step 1

Turn on the oven and heat it to 1.1 (110 °C) or 1.5 (130 °C) depending on what kind of meringue you want to get: at a lower temperature, but longer baking, the meringues will turn out dry and brittle, and at a higher temperature, but a shorter heat treatment, they will have a crispy brittle crust, but a viscous and viscous core (their bottom may turn golden).

Step 2

Line a large 28 x 38 cm baking sheet with non-stick paper (sides are optional).

Step 3

Measure the amount of chocolate required according to the recipe (should be at room temperature), put it in a saucepan and melt in a water bath, then remove from heat and set aside until consumed (wiping the bottom of the saucepan from water drops).

Step 4

Measure out the amount of sugar required in the recipe. In a clean container, beat the whites with a mixer with ordinary whisks into a lush foam, after adding about 5 drops of lemon juice or a pinch of salt to them, first at low speed, and then increasing it. Then gradually (in portions) add all the granulated sugar to them, mixing it each time.

Step 5

Beat egg whites and sugar on high speed, swirling mixer in one direction, until stiff and white (this may take about 5 minutes). The whites are whipped correctly if the mass is embossed, and, having removed the whisks from it, the latter remain persistent, well-kept “peaks” (see photo). Another test - high-quality whipped protein does not fall out even from an inverted bowl. But be careful here - you just need to tilt the bowl to check, and not turn it over with lightning speed, because if the protein is not whipped enough, it will slip out of the bowl very quickly.

Step 6

Pour the previously melted and cooled to a warm chocolate into a bowl over the proteins and very gently mix it with the protein mass in a circular motion with a spoon or fork until a marble pattern is obtained. Do not be too zealous: beautiful, contrasting color “streaks” are formed in just a few circular or zigzag movements; if you interfere longer, the final color of the meringue will be more uniform (but in this case, the crust of the finished products will turn out to be more crispy).

Step 7

Spread the finished mass in 1 tbsp. l. with a medium or large slide on a previously prepared baking sheet at a distance from each other, then put the baking sheet in the oven and bake the meringue for 2 hours at 1.1 (110 ° C) or for 1 hour at 1.5 (130 ° C) FROM).

Step 8

Remove the baking sheet with the finished meringues from the oven and cool completely at room temperature. Then carefully transfer the meringues to a serving plate with a spatula and you can serve them to the table. Enjoy your meal!