Vanilla, Dark Chocolate + Pistachio Meringues

Crisp on the outside, chewy on the inside and studded with dark chocolate and pistachio pieces.

Ingredients:

• 3 large egg whites
• 3/4 cup plus 1 tablespoon (165 grams) sugar
• 1 vanilla bean
• 1/2 cup (70 grams) chopped shelled unsalted pistachios
• 100 grams dark chocolate, chopped

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Stand or hand held electric mixer
• Baking sheet lined with baking paper

Directions:

Preheat the oven to 130C (265F). Line a baking sheet with baking paper and set aside. A stand mixer is your best friend here because it is the fastest way to make simple meringues. If you’re using a hand held mixer, you will need to be a bit more patient. Whip the egg whites on high speed until soft peaks form. In a stand mixer this should take about a minute.

With the mixer running on high, add the sugar slowly so it can dissolve. Put in about a tablespoon at a time and watch till it has blended in. Once the sugar is all in, keep whipping until it has all dissolved and the meringue is glossy and thick.

Split the vanilla bean and scrape out the seeds. Add the seeds to the meringue and whip for a few seconds to distribute them. Chop the chocolate and pistachios and add to the bowl.

Using a large spoon fold in the chopped chocolate and nuts. Scoop large spoonfuls onto the baking sheet. Using the large OXO cookie scoop I got 20 meringues. They will expand a little bit in the oven but not much so you can put them pretty close together.

Bake for 60 minutes, then turn the oven off and leave them in the oven as it cools. If you like your meringues chewy inside then leave them for 30 minutes or so, and for completely dry meringues leave them for 60 minutes. Take them out of the oven and let them cool completely on the tray.

Serve with whipped cream and a dusting of icing sugar.

Cook’s Notes:

• Meringues are easy to customise – try different types of chocolate or different nuts
• Prepare the basic meringue recipe and add a little rosewater and desiccated coconut
• Freeze dried fruit powders are excellent for flavouring meringues

 – Meringues will keep well for a week in an airtight container at room temperature – 

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