Best Mexican Chocolate Meringues Recipes

MEXICAN CHOCOLATE MERINGUES

Steps:

• Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
• Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
• Place in a preheated oven at 300°. Bake for 3 hours or until set.
• Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
• Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
• To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.

MEXICAN CHOCOLATE MERINGUES RECIPE - (4.3/5)

Steps:

• Whisk the egg whites until they are foamy, then add the salt and cream of tartar and beat until very stiff. Whisk in the vanilla essence, then slowly whisk in the sugar, a small amount at a time, until the meringue is shiny and stiff. This should take about 3 minutes by hand, and under a minute with an electric beater. Whisk in the cinnamon and grated chocolate. Spoon mounds of about 2 tablespoonfuls on to an ungreased non-stick baking sheet. Space the mounds well. Bake in a preheated oven, 150°C/300°F/Gas Mark 2, for 2 hours, or until set. Carefully remove from the baking sheet. If the meringues are too moist and soft, return them to the oven to firm up and dry out more. Let cool completely. Serve the chocolate meringues dusted with ground cinnamon and accompanied by strawberries and chocolate-flavoured cream.