Vanilla, Dark Chocolate + Pistachio Meringues


 Prep Time : 10 Minutes | Cook Time : 2 Hours | Total Time : 2 1/2 hours | Difficulty : Easy

Vanilla, Dark Chocolate + Pistachio Meringues

Hello my lovelies! Sorry for the late post today – we just got back from Melbourne in the middle of the night so I’m playing catch up! I came home with a much heavier suitcase and a much lighter wallet… I also ate a LOT  of doughnuts (it was, ummm, research, yep that’s it) – my favourite was the Matcha and White Chocolate from Donut Shop – so face-stuffingly good. I also found a great little shop in the Block Arcade that sells scoop-your-own spice blends and fancy salts – heaven!

Focus Kearin! So today we have a perfect example of a simple and classic recipe that can be taken to all sorts of interesting places with a flavour twist. The basic meringue is super easy to make, and only has TWO ingredients. Then you just customise it however you like with flavourings and fold-ins. It’s the ultimate in rustic elegance (it’s my job to use pretentious phrases like that…).

Preheat the oven to 130C (265F). Line a baking sheet with baking paper and set aside. A stand mixer is your best friend here because it is the fastest way to make simple meringues. If you’re using a hand held mixer, you will need to be a bit more patient. Whip the egg whites on high speed until soft peaks form. In a stand mixer this should take about a minute.

Vanilla, Dark Chocolate + Pistachio Meringues -1

With the mixer running on high, add the sugar slowly so it can dissolve. Put in about a tablespoon at a time and watch till it has blended in. Once the sugar is all in, keep whipping until it has all dissolved and the meringue is glossy and thick.

Vanilla, Dark Chocolate + Pistachio Meringues -2

Split the vanilla bean and scrape out the seeds. Add the seeds to the meringue and whip for a few seconds to distribute them. Chop the chocolate and pistachios and add to the bowl.

Vanilla, Dark Chocolate + Pistachio Meringues -3

Using a large spoon fold in the chopped chocolate and nuts. Scoop large spoonfuls onto the baking sheet. Using the large OXO cookie scoop I got 20 meringues. They will expand a little bit in the oven but not much so you can put them pretty close together.

Vanilla, Dark Chocolate + Pistachio Meringues -4

Bake for 60 minutes, then turn the oven off and leave them in the oven as it cools. If you like your meringues chewy inside then leave them for 30 minutes or so, and for completely dry meringues leave them for 60 minutes. Take them out of the oven and let them cool completely on the tray. Serve with whipped cream and a dusting of icing sugar. A little shaved chocolate and some fresh raspberries wouldn’t go amiss either!

Vanilla, Dark Chocolate + Pistachio Meringues

Vanilla, Dark Chocolate + Pistachio Meringues


Prep Time : 10 mins | Cook Time : 2 hours | Total Time : 2 1/2 hours | Difficulty : Easy | Makes : 20 large meringues

Crisp on the outside, chewy on the inside and studded with dark chocolate and pistachio pieces.

Ingredients:

  • 3 large egg whites
  • 3/4 cup plus 1 tablespoon (165 grams) sugar
  • 1 vanilla bean
  • 1/2 cup (70 grams) chopped shelled unsalted pistachios
  • 100 grams dark chocolate, chopped

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Stand or hand held electric mixer
  • Baking sheet lined with baking paper

Directions:

Preheat the oven to 130C (265F). Line a baking sheet with baking paper and set aside. A stand mixer is your best friend here because it is the fastest way to make simple meringues. If you’re using a hand held mixer, you will need to be a bit more patient. Whip the egg whites on high speed until soft peaks form. In a stand mixer this should take about a minute.

With the mixer running on high, add the sugar slowly so it can dissolve. Put in about a tablespoon at a time and watch till it has blended in. Once the sugar is all in, keep whipping until it has all dissolved and the meringue is glossy and thick.

Split the vanilla bean and scrape out the seeds. Add the seeds to the meringue and whip for a few seconds to distribute them. Chop the chocolate and pistachios and add to the bowl.

Using a large spoon fold in the chopped chocolate and nuts. Scoop large spoonfuls onto the baking sheet. Using the large OXO cookie scoop I got 20 meringues. They will expand a little bit in the oven but not much so you can put them pretty close together.

Bake for 60 minutes, then turn the oven off and leave them in the oven as it cools. If you like your meringues chewy inside then leave them for 30 minutes or so, and for completely dry meringues leave them for 60 minutes. Take them out of the oven and let them cool completely on the tray.

Serve with whipped cream and a dusting of icing sugar.

Cook’s Notes:

  • Meringues are easy to customise – try different types of chocolate or different nuts
  • Prepare the basic meringue recipe and add a little rosewater and desiccated coconut
  • Freeze dried fruit powders are excellent for flavouring meringues

 – Meringues will keep well for a week in an airtight container at room temperature – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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