Frozen Chocolate-Chip Meringata

Name: Frozen Chocolate-Chip Meringata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams bittersweet chocolate, finely chopped; 59 milliliters confectioners sugar; 1 teaspoons cream of tartar; 6 egg whites, at room temperature; 59 milliliters hot brewed espresso; 355 milliliters granulated sugar; 532 milliliters heavy cream; 1 teaspoons pure vanilla extract

Frozen Chocolate-Chip Meringata

You can never have too many side dish recipes, so give Frozen Chocolate-Chip Meringatan a try. One portion of this dish contains approximately 7g of protein, 47g of fat, and a total of 732 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of bittersweet chocolate, espresso, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 225 and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form.

Ingredients you will need

Cream Of Tartar

Egg Whites

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions.

Ingredients you will need

Granulated Sugar

Add the vanilla and beat until the whites are stiff and glossy, about 4 minutes.

Ingredients you will need

Vanilla

Transfer half of the meringue to a pastry bag fitted with a 1/2-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick.

Ingredients you will need

Spread

Equipment you will use

Pastry Bag

Bake the meringues for about 1 1/2 hours, until very pale but dry. Turn off the oven, prop the door open slightly and let the meringues cool in the oven for at least 6 hours, until dry and crisp.

Equipment you will use

Oven

In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners' sugar until firm. Fold in one-fourth of the chocolate.

Ingredients you will need

Powdered Sugar

Chocolate

Cream

Equipment you will use

Hand Mixer

Bowl

Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.

Ingredients you will need

Spread

Cream

Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso.

Ingredients you will need

Chocolate

Espresso