Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! These Chocolate Cherry Chunk Meringues are not just a treat; they're a magical fusion of crispy, melt-in-your-mouth texture and decadent flavor combinations that will make your guests wonder if you've secretly trained in a professional pastry kitchen. With the perfect balance of rich dark chocolate and tangy dried cherries, these elegant meringues are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 meringues
Ingredients
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 cup dark chocolate chunks
- 1/4 cup dried cherries
Instructions
- Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Separate the egg whites carefully, ensuring no yolk is present. Allow egg whites to come to room temperature for about 30 minutes for best volume.
- In a clean, dry mixing bowl, add egg whites and cream of tartar. Begin whisking with an electric mixer on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, while continuing to whisk. Increase mixer speed to high and beat until stiff, glossy peaks form and sugar is completely dissolved.
- Gently fold in vanilla extract, being careful not to deflate the meringue.
- Carefully fold in dark chocolate chunks and dried cherries, distributing them evenly throughout the meringue mixture.
- Using a piping bag or large spoon, create 2-inch circular mounds on the prepared baking sheet, leaving space between each meringue.
- Place the baking sheet in the preheated oven and bake for 60 minutes, or until meringues are crisp on the outside and slightly soft in the center.
- Turn off the oven and leave meringues inside with the door slightly ajar to cool completely, about 1 hour.
- Once cooled, gently remove meringues from the parchment paper and store in an airtight container at room temperature for up to 3 days.
Tips
- Ensure your mixing bowl and whisk are completely grease-free to help egg whites whip up perfectly.
- Room temperature egg whites create more volume, so let them sit out for about 30 minutes before starting.
- Add sugar gradually to prevent deflating the meringue and ensure a smooth, glossy finish.
- Use a piping bag for more uniform and professional-looking meringues.
- Low and slow baking is key - the gentle heat helps create that crisp exterior and soft interior.
- Leave meringues in the oven after baking to cool slowly, which prevents cracking.
- Store in an airtight container to maintain their delicate texture.
- For best results, avoid making meringues on humid days, as moisture can affect their crispness.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 19g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
