The gluten-free meringue made using this recipe has a crispy glossy surface, and inside it is delicate and viscous. Due to the lack of flour, meringue acquires a super chocolate flavor and an aroma that will appeal to all lovers of baking. Thanks gradually adding melted chocolate to the egg mixture, Meringues will surely not lose their magnificent texture. с друзьями: 
Time: 45 min Complexity: Easy Quantity: 40pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 g broken chocolate, plus 60 g shredded
- 1/2 tsp vanilla extract
- A pinch of salt
- 1 tbsp. l 3% table vinegar or lemon juice
- 4 squirrels of large eggs
- 1 tbsp. granulated sugar
- 1/2 tbsp. chopped walnuts
Recipes with similar ingredients: dark chocolate, vanilla extract, lemon juice, eggs, walnuts
Recipe preparation:
- Melt 340 g in a microwave or in a water bath bittersweet chocolate. Let cool but not harden. Add vanilla extract.
- Preheat the oven to 160C. Line three parchment baking sheets paper.
- Put salt and vinegar (or lemon juice). Use a paper towel to remove all fat from the surface of the bowl. Also wipe with a paper towel, impregnated with the same composition, metal parts of the corolla. Not rinse. This procedure is necessary so that the proteins are completely whipped up.
- Beat the proteins at medium speed until a foam is about 1 мин. Switch to high speed whipping. Pour Slowly sugar and continue to beat until stable peaks for 4-5 minutes. (Bowl can be turned upside down and meringues should not fall out). Add a third of the whipped protein to the melted chocolate and mix well to make the mixture lighter. Caution but thoroughly mix melted chocolate with whipped proteins, then mix the remaining 60 g of crushed dark chocolate with walnuts.
- Fill a large, durable plastic bag with protein and cut the bottom corner, or use a pastry bag. Squeeze the meringues onto the prepared baking sheets in 4 cm circles, leaving between them is a distance of 5 cm.
- Place in the oven immediately and bake for about 10 minutes. On meringue a glossy crust forms, but inside it will be viscous.
- Leave to cool on a baking sheet for 10 minutes, then transfer to a wire rack until completely cooled. Keep tight container up to 2 days.
