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Meringues with Chocolate and Lemon

  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 8

Ingredients

Meringues

2
egg whites
1
teaspoon vanilla extract
1/8
teaspoon salt
1/4
tablespoon white vinegar
3/4
cup sugar
1/4
cup semisweet chocolate chips

Lemon pastry cream

6
eggs
2
cups sugar
1
cup lemon juice
1/2
cup butter, melted
2
tablespoons lemon zest

Semisweet chocolate cream

4
oz semisweet chocolate, cut into small pieces
1/2
cup heavy whipping cream
1/2
teaspoon vanilla extract

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

The egg whites should be at room temperature before beating.

Martha Salas In my country, Venezuela, we call meringues "suspiros" or sighs. The truth is that no one in the world can avoid sighing when faced with this delight. Meringues are commonly seen on tables for parties, piñatas or the tempting counters of bakeries and pastry shops. Like always, I love creating new recipes. This time, I've created meringues served with chocolate cream and lemon pastry cream—an exceptional dessert!

It's a good idea to beat the egg whites in a metal bowl.

Directions

  • 1 Preheat oven to 300°F.
  • 2 With the mixer at medium speed, beat the egg whites until very stiff. Increase the speed to high and add the vanilla, salt and vinegar. Gradually incorporate the sugar while continuing to mix.
  • 3 Add the chocolate chips to the meringue and with a spatula.
  • 4 Cover a baking tray with parchment paper. With a spoon or pastry bag, shape eight meringues on the tray, approximately three inches wide. Bake for 25 - 30 minutes for slightly golden meringues. Remove from oven and let rest for five minutes. Carefully peel off from paper.
  • 5 Prepare the lemon pastry cream. In a medium saucepan, combine the six eggs and sugar. Add the lemon juice, melted butter and lemon zest. Mixing constantly, cook for approximately 12 minutes on medium heat until the mixture thickens. Transfer the mixture to a deep small bowl and put in the fridge to cool.
  • 6 In a small saucepan, melt the chocolate with the cream on low heat, stirring constantly with a wooden spoon. Remove from heat, add the vanilla extract and mix to combine all ingredients. Let it cool.
  • 7 Put each meringue on an individual plate, spread lemon pastry cream on it and decorate around it with the chocolate cream. Enjoy!

Martha Salas In my country, Venezuela, we call meringues "suspiros" or sighs. The truth is that no one in the world can avoid sighing when faced with this delight. Meringues are commonly seen on tables for parties, piñatas or the tempting counters of bakeries and pastry shops. Like always, I love creating new recipes. This time, I've created meringues served with chocolate cream and lemon pastry cream—an exceptional dessert!

Rate and Comment

Martha Salas In my country, Venezuela, we call meringues "suspiros" or sighs. The truth is that no one in the world can avoid sighing when faced with this delight. Meringues are commonly seen on tables for parties, piñatas or the tempting counters of bakeries and pastry shops. Like always, I love creating new recipes. This time, I've created meringues served with chocolate cream and lemon pastry cream—an exceptional dessert!