Ingredients for Mexican Chocolate Meringues
- 4 large egg whites
- Pinch of salt
- 1/2 teaspoon cream of tartar
- Vanilla Extract
- Superfine Sugar
- Ground Cinnamon
- Semisweet Chocolate
- Fresh strawberries, for serving
- 1 cup heavy cream
- Chocolate Piece
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How to Make Mexican Chocolate Meringues
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat 4 large egg whites with a pinch of salt and 1/2 teaspoon cream of tartar using an electric mixer until soft peaks form.
- Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. This should take about 3-5 minutes with an electric mixer.
- Gently fold in 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, and 1 teaspoon ground cinnamon.
- Spoon meringue mixture onto the prepared baking sheet, creating 2-inch mounds. Leave at least 2 inches between each meringue.
- Bake for 2.5 - 3 hours, or until the meringues are crisp and completely dry. If they feel soft after 3 hours, continue baking in 30-minute increments until dry.
- Let the meringues cool completely on the baking sheet before carefully transferring them to a wire rack.
- **To make the chocolate cream:** In a chilled bowl, beat 1 cup heavy cream until stiff peaks form. Gently fold in 4 ounces of melted semi-sweet chocolate chips.
- Chill the chocolate cream until firm.
- Serve the meringues dusted with extra cinnamon, accompanied by fresh strawberries and a dollop of the chilled chocolate cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
7g
Carbs
2g
