Last day of my Tabasco 10 challenge! And I saved dessert for last – although trust me, I almost led the week with this. Because…dessert.
Holy cow, friends. It’s hard thinking up a dessert with eggs and chocolate, but that doesn’t allow any dairy. This was definitely the biggest challenge of the week. But I prevailed!
I know Tabasco might sound odd here, but it’s not, I swear. Well, maybe it is. Ha. But it works! It just gives the meringues a zippy bite, but it balances nicely with the sweetness from the maple and chocolate. It’s really subtle.
This was actually my first time making meringues. I was surprised at how incredibly easy they are. You just have to be patient for them to cool. And then you have to restrain yourself from eating all. of. them.
Maple Meringues with Dark Chocolate
Makes approx. 50 meringues/25 sandwich meringues
Prep time: 10 minutes
Cook time: 2 hours
Cool time: 3 hours, or overnight
• 2 large egg whites
• pinch of salt
• 1/2 cup maple syrup
• 4 dashes Tabasco
• 1/3 cup dark chocolate
Preheat oven to 225 degrees. Line 2 cookie sheets with parchment paper.
In a medium bowl, beat egg whites until just frothy with a handheld electric mixer; add in a pinch of salt. Continue to beat, gradually drizzling in the maple syrup. Beat until stiff glossy peaks form, about 3 minutes. Add in the Tabasco and continue to beat for another few seconds until combined.
Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops, about the size of a quarter (they can be pretty close together, since they barely expand while baking.)
Bake in the oven for 2 hours, until lightly browned and dry. Turn off the heat and allow the meringues to rest in the oven with the door closed for another 3 hours or ideally overnight, until completely cool.
Remove the meringues from parchment (they should pop right off, but if not, use a spatula.)
Melt chocolate in the microwave in 30 second intervals until smooth. Working quickly before it hardens, dip the bottoms of one meringue and adhere to another bottom. Set back on parchment to set.
Store in an airtight container.
(inspired by King Arthur Flour)
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