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🍰 Fluffy Chocolate Meringues

386 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Slice the vanilla pod lengthwise and scrape out the tiny seeds with the back of a knife.
  2. 2. Place the milk, the empty pod, and the vanilla seeds in a pot and bring the mixture to a boil.
  3. 3. Break up the chocolate and melt it in a bowl placed over a pot of hot water (bain-marie).
  4. 4. Heat the butter in a pot and stir in the flour until it has been sautéed briefly.
  5. 5. Remove the vanilla pod from the hot milk and slowly stir the milk into the flour mixture.
  6. 6. Let the cream simmer over medium heat for about 10 minutes, stirring occasionally.
  7. 7. Pour the hot cream into a large mixing bowl and let it cool down briefly.
  8. 8. Stir the two unwhipped egg whites smoothly into the cooled cream.
  9. 9. Add the egg yolks one by one and stir the mixture smooth each time before adding the next yolk.
  10. 10. Gently fold the melted chocolate and nuts into the egg mixture.
  11. 11. Whip the remaining egg whites with the sugar until stiff peaks form.
  12. 12. Take about one quarter of the meringue mixture and stir it into the chocolate batter with a whisk to lighten it.
  13. 13. Gently fold the remaining meringue under with a spatula, being careful not to deflate the air in the mixture.
  14. 14. Grease the molds with butter and dust them lightly with sugar.
  15. 15. Fill the molds to three-quarters full with the mixture using a piping bag with a large round tip.
  16. 16. Place the molds in a baking tray with hot water (bain-marie).
  17. 17. Bake the cakes in the preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced) for 25 to 30 minutes.
  18. 18. Turn out the finished cakes from the molds for serving.
  19. 19. Dust the cakes with powdered sugar before serving.

Nutrition per serving