Chocolate fudge meringues
21 days of Christmas cookies
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Hey there, time traveller!
This article was published 15/12/2010 (5776 days ago), so information in it may no longer be current.
Day 13 of the Free Press’s 21 Days of Holiday Cookies features Chocolate fudge meringues. We will be publishing one cookie recipe every day — Monday to Saturday — till Christmas.
When Marilee Geller got married in 1967, her mother gave her The Woman’s Day Encyclopedia of Cookery — all 12 volumes! — which included this recipe for chocolate fudge meringues. These have been a favourite of family and friends for years, and as Marilee points out, they’re also gluten-free.
Chocolate fudge meringues
Chocolate fudge:
170 g (1 cup) chocolate chips
45 ml (3 tbsp) butter
4 egg yolks
30 ml (2 tbsp) corn syrup
Meringues:
4 egg whites (at room temperature)
1 ml (1/4 tsp) cream of tartar
2 ml (1/2 tsp) salt
250 ml (1 cup) sugar
2 ml (1/2 tsp) pure almond extract
2 ml (1/2 tsp) vanilla
Brazil nuts, chopped
To make chocolate fudge, melt chocolate chips with butter in top of a double boiler set over simmering water. Add egg yolks slightly beaten with corn syrup and cook, stirring, for five minutes. Remove from heat and beat until smooth and spreadable.
Preheat oven to150C (300F). To make meringues, beat egg whites with an electric mixer until foamy. Add cream of tartar and salt and beat until whites begin to hold their shape. Add sugar —- very, very gradually — while beating constantly, until whites are stiff but not dry. Add extracts. Drop by teaspoons onto a sideless cookie sheet covered in parchment paper. Using a spoon, make a slight dip in the centre of each meringue and add a dab of chocolate fudge mixture. Sprinkle with nuts. Bake for about 25 minutes. Cool slightly on rack before removing meringues.
Tester’s notes: There’s nothing like meringue to remind you that baking is about science — the temperature of the eggs, the slightest hint of yolk in the whites, any oil residue on bowls or beaters, even the humidity of the room can affect how meringues rise. Perfecting your technique is worth it, though: the light, delicate meringue perfectly contrasts the creamy fudge centre.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
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Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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