Marble Chocolate Chunk and Cinnamon Meringues
Growing up, I was never a fan of meringues because they were always just plain meringues. When I went to pastry school in Paris I learned to use meringues as the basis of cakes and other desserts and realized how much I liked meringues as long as they were paired with something creamy or chewy. I created these meringues after trying similar ones in London. I was amazed that you could make a meringue that has its own chewy center. Make sure to keep the white and chocolate parts from completely merging into each other. It is the contrast that makes these so pretty. Now I have a meringue to make every Passover.
- 4 large egg whites, at room temperature for at least 2 hours
- ⅔ cup sugar
- 2 tablespoons unsweetened cocoa
- 1 teaspoon cinnamon
- ⅔ cup confectioners’ sugar
- 4 ounces bittersweet chocolate, chopped into ¼-inch pieces
- Preheat oven to 230 degrees. Line a baking sheet with parchment paper. Beat egg whites with an electric mixer at high speed until stiff. Reduce speed to low and add the sugar, a tablespoon at a time, until mixed in. Raise the speed to high and beat for 10 full minutes, until thick and glossy. Sift the cocoa, cinnamon and confectioners’ sugar together into a small bowl. When the egg whites are ready, spoon out about half of the whites into a separate bowl and set aside. Add the cocoa and sugar mixture to the remaining whites in the mixing bowl, along with three-quarters of the chopped chocolate, and mix on low speed to combine. Add the reserved whites back into the bowl and use a silicone spatula to mix very gently, not completely, to create a marbled effect. Using two large spoons, scoop up the meringue batter and place dollops on the prepared cookie sheet about 2 inches apart. Chop the remaining chocolate into smaller pieces and sprinkle on top and around the sides of the meringue clumps. Bake for 2 hours. Let cool. Store in an airtight container at room temperature for up to 5 days.