Anna, Kitchen

Stracciatella/Black Forest meringues

Meringue or macaroon?
Meringue or macaroon?

What did I make in order to have 4 spare egg whites? Or more importantly: what did I do with those spare egg whites? I made a sort of meringue maybe it is more like a macaroon but that depends on how you want to see it. And to be completely honest: they are not really Black Forest (no cherries indeed) nor really stracciatella. So what are they? DELICIOUS! I just say chocolate drops, coconut splinters and cranberries. Who wants some? Yeah, me too!
Stracciatella with a plus meringues
Stracciatella with a plus meringues

Light and a tiny bit exotic and all the while filling as a sweet afternoon treat.

Faux Black Forest meringues
4 egg whites
1 pinch of salt
1 tablespoon brown sugar
1 handfull of chocolate drops
some coconut splinters
some dried cranberries

Beat the egg white with the pinch of salt to a nice mousse-like consistency. Carefully work in the other ingredients. With two tablespoons place heaps on a sheet of parchment paper. Preheat the oven to 100° celsius and dry the meringues at that temperature for 20 minutes. Turn up the oven to 150° celsius and let macaroons “tan” for ten minutes. Then turn of the oven and let the meringues cool down with the oven. Let sit outside the oven until they cooled down completely or to a bearable temperature to eat if you cannot wait any longer, like me…

Faux black forest meringues?
Faux black forest meringues?

Now, is this more a stracciatella macaroon or a faux Blach Forest meringue? What would you say? ~Anna~

More sweets here

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