Light and fluffy Meringues with Chocolate and Dulce de Leche make a great dessert. The meringues are baked after dark chocolate and dulce de leche is folded into the egg mixture to create a marbled effect. When cold drizzle the melted chocolate and serve as they are, sandwiched with buttercream or topped with cream and fruit.
Meringues with Chocolate and Dulce de Leche Recipe
Makes 8-10
Ingredients:
100g egg whites (about 3 egg whites)
½ tsp white wine vinegar
100g white sugar
200g icing sugar
100g dark chocolate
100g dulce de leche (recipe below)
Method:
Preheat the oven to 150°C (130°C fan forced). In a clean bowl, whisk the egg whites together with the vinegar until soft peaks form. Gradually add the white sugar, a little at a time, while continuing to whisk. Whisk until a firm meringue mixture forms.
Sift in the icing sugar, a little at a time, and gently fold it into the meringue mixture.
Chop the chocolate and place in a small heatproof bowl. Melt the chocolate over simmering water, ensuring the bowl does not touch the water. Stir the chocolate as it melts. Once most of it has melted, take the bowl off the heat and stir until smooth and glossy.
Stir the dulce de leche until smooth. Gently fold it into the meringue mixture. Add almost all of the melted chocolate, mixing very gently to achieve a marbled effect.
Spoon or pipe the meringue mixture onto a baking tray lined with baking paper.
Place the baking tray on the bottom rack of the oven and immediately reduce the oven temperature to 100°C (80°C fan forced).
Bake the meringues for 1½ hours. Turn off the oven and let the meringues cool in the oven with the door slightly ajar. When cold drizzle the reserved melted chocolate over the meringues.
Smart Tip:
To make dulce de leche at home, you need a 375ml can of sweetened condensed milk. Use a large, deep pot filled with room-temperature water.
Remove label from the tin. Place a heat-proof cloth, like a clean tea towel, in the bottom of the pot, then lay the tin on its side in the pot. Ensure that the tin is covered by at least 7cm of water.
Put the pot over the heat and bring the water to a simmer, about 95°C. Do not allow it to boil. Simmer for 2 hours. Watch the water level to make sure it doesn’t fall below original amount. The longer you simmer, the darker the dulce de leche. Once done, allow to cool completely before removing lid.
