This crunchy, sticky, crumbly, tart, sweet, chocolate mess requires wine and conversation…. what else do you need?! I made this meringue for a dinner party. They were a last minute addition to the menu due to an excess of egg whites from pot du cremes. These subtle whimsies collected raves; my guests left with brown paper sacks filled with these delicious Cherry Chocolate Almond Meringues. I highly recommend making these around Valentine’s Day, as they make a perfect treat for Cupid.
Cherry Chocolate Almond Meringues
Serve with miniature chocolate pot du cremes, with ice cream or fresh berries.
Author: Salty Fig
Recipe type: Dessert
Cuisine: American
Yield: 24 ea
Ingredients
- 6 egg whites
- 2 cups sugar
- 1 teaspoon vanilla
- 1 teaspoon salt, Kosher
- 1 cup almonds, whole skin one, roasted and coarsely chopped
- 1 cup cherries, dried tart
- 12 oz. chocolate chips, semi sweet, good quality
Method
Preheat the oven to 325º F Bake 350º F convection
- Beat egg whites in a standing mixer until frothy. Slowly add the sugar while beating.
- Add salt and vanilla.
- Beat until stiff peaks form.
- Using a rubber spatula, fold in the chopped almonds, cherries, and chocolate chips.
- Line baking sheets with parchment paper.
- Scoop about a ¼ cup of mixture onto parchment paper for each meringue, leaving 1" between each. (** make the meringues smaller if so desired, we just like the wow factor of the large ones when served to guests)
- Bake for 20 minutes or until just starting to brown.
- Cool on the baking sheet. Cool completely before stacking. (** meringues are best if served the day they are made)
- Serve with miniature chocolate pot du cremes, with ice cream or fresh berries.
