Chocolate chip meringues with nuts

As a food blogger I prefer to look for inspiration with other bloggers than the big recipe sites. Partly because the blogs are updated more frequently, but also because the blogs are more personal. It is like asking a friend for a recipe. If you know that a certain blog write about things you like, you know it is very probable that you will like the next post as well.

A blog I really treasure and that I would happily cook everything from, is Smitten Kitchen. Although Deb usually uses someone else’s recipes I like her selection of recipes because it is what I like too.

A few days ago I tried her mom’s recipe for meringues with chocolate and nuts because I have several beakers of eggwhites in the fridge. The meringues were not too sweet, and the dark chocolate and nuts contributed to that fact. Nice and crisp they disappeared quickly when I brought them to work the next day.

Chocolate chip meringues with nuts, makes 20

The original recipe is posted here at Smitten Kitchen. If you prefer European measurements you find them below.

2 egg whites, at room temperature
1/4 tsp salt
1/8 tsp cream of tartar – I used baking powder though
1 tsp vanilla
175 ml caster sugar
175 g dark chocolate, chips or chopped
60 ml chopped nuts

Beat the egg whites foamy. Add the cream of tartar/baking powder, salt and vanilla. Beat until soft peaks occur. Add the sugar bit by bit and contnue to beat on high speed.  When stiff and glossy fold in the nuts and chocolate. Use a tablespoon to spoon the mixture on to baking parchment. Bake for 25 minutes in 150C. I baked two trays at the same time, swapping place after half the time. The meringues are done when they are slightly golden and crispy on the outside. Check that they are dry and crisp underneath and they are done. Store in an airtight container.  

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