By: EatingWell User
Melted & chopped chocolate ruins meringue?
I have tried to make these twice, and as soon as I add the chocolate (I used a Ghirardelli semi-sweet baking bar) the meringue just liquefies and cannot be rescued. I'm curious to know EXACTLY what kind of chocolate others are using to make this work?
I have made these successfully by omitting the melted and chopped chocolate and adding about 1/2 tsp instant espresso powder. As others mentioned, I baked at a much lower temperature (200F) for about one hour total. SO good!
Note: I have also tried replacing half of the sugar with Stevia in the Raw. This works, but it's a bit harder to get stiff peaks, and the finished texture is much different - the air bubbles are bigger, so the meringues end up a lot lighter and crispier (they also cook a little faster, so watch for burning). I think of these as having more of a crisped rice texture, whereas the all-sugar ones are a little more solid/dense, like the candy marshmallows you get in some kinds of breakfast cereals. Both are good, just different :)
Pros: Delicious recipe when modified
Cons: Adding chocolate liquefies meringue