Raspberry, Chocolate + Pink Pepper Meringues {Valentines Special}

Clouds of meringue studded with raspberries, dark chocolate and a hint of pink pepper. A romantic treat for Valentines day.

Ingredients:

• 3 large egg whites
• 3/4 cup plus 1 tablespoon (170 grams) caster sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup (20 grams) freeze dried raspberries
• 1/2 teaspoon roughly ground pink peppercorns
• 3 and 1/2 ounces (100 grams) dark chocolate, roughly chopped

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

Equipment:

• Standing or hand-held electric mixer
• Baking sheets lined with baking paper

Directions:

Heat the oven to 130C (265F). Roughly chop the chocolate. Grind the pink peppercorns in a coffee/spice grinder or using a mortar and pestle. Measure the freeze dried raspberries and break up any whole ones a little bit. Be careful not to end up with powder.

Using an electric mixer, beat the egg whites to firm peaks.

With the mixer running add the sugar a tablespoon at a time, beating until each is dissolved. Once all the sugar has been added keep beating until there are no grains of sugar visible. When the sugar is fully dissolved the meringue is more stable and will bake up beautifully with no weeping once they are cooled. Beat in the vanilla extract and salt.

Gently fold in the pink pepper, raspberries and chocolate.

Try not to mix too much – you will notice the meringue getting softer the more you stir.

Spoon into 16 mounds on 2 baking sheets that have been lined with baking paper. Use two dessert spoons to help you keep them an even size and nice oval shape.

Bake for 90 minutes until crisp on the outside and feel very light. They will be a lovely ivory colour. Leave to cool on the baking paper. Using the crumbs from the bottom of the packet of raspberries, sprinkle a little pink dust on each meringue. I like meringues to be chewy in the centre. If you like them very dry and crunchy bake for an additional 30 minutes.

When the meringues are cold, gently peel from the baking paper and store in an airtight container until just before serving. Serve with clouds of vanilla whipped cream.

If they have baked up a bit less attractive than you’d like you can roughly crush them, fold into whipped cream and top with fresh raspberries and grated white chocolate. Serve in a fancy glass as the best Eton Mess around! No worries.

Cook’s Notes:

• If you don’t like dark chocolate, swap it for whatever chocolate you prefer. You can also use a large pinch of chili flakes if you can’t get pink peppercorns.
• For a great variation use freeze dried strawberries, white chocolate and a generous twist of black pepper.
• Do take the time to make sure the sugar is completely dissolved, the results will be worth it
• Be gently adding the other ingredients to the base meringue, it will lose air and become more and more soft the more you stir it around.
• Don’t try to pipe this meringue, it has too many chunky bits and we are going for a more rustic look anyway.

 – These meringues will keep in an airtight container at room temperature for 3 to 4 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.