Me and meringues apparently don’t get along so well.
On pies, my meringue wants to either set on fire, smoke up my kitchen and become black as night in quite literally 5 seconds after placing it underneath the broiler.
It seems as if my meringue cookies are cursed as well. You see I believe that these were supposed to be chewy and semi-soft… mine were, well here let me show you:
Yah. I think that about says it all! They were HOLLOW! And crunchy. Almost inedible. Almost. And even if you dared to take a bite, you’d end up with crumbles all over the floor, your mouth, hands, shirt and the cat. Not that I’d know anything about that. I’m just assuming……
I think the culprit was that I must have whipped my egg whites for too long. It’s the only thing that I was unsure about. Also, my chocolate ‘powder’ was 50% tiny chocolate chips cus I was too chicken to let the processor stay on for too long for fear of ending up with a gritty form of ganache. So, in turn I have beautifully speckled, hollow meringues. And I’m ok with that.
My second batch did come out a tiiiiiny bit better. I refrigerated the meringue ‘dough’ for 24 hours and baked for a shorter time. They were a bit more chewy but not much different. If there’s a next time, I’d whip less and bake for MUCH less time in the oven.
But all hollowness (and bitterness) aside, they sure do take some pretty pictures.
A thank you goes out to Kelly of Sweetgrass Sensibilities for choosing this recipe, even if it didn’t want to work out for me. Head on over to her blog for the recipe and make sure to stop by the other bakers’ blogs to see what they are supposed to look and taste like.
Up next week: Chocolate Raspberry Truffle Torte.
If this is ANYTHING like the soft chocolate raspberry torte that I’ve already made, I KNOW I will love it. And you will too!