Chocolate Pistachio Spoon Meringues. Mmmmm.
I came up with the idea of a “spoon meringue” because I wanted to make meringues without a piping bag. Because not all of you have piping bags, but I knowwww that we all want to be able to make beautiful meringues.
So what you do is basically pick up the meringues with one spoon, and then push it off the spoon onto your baking tray with another spoon.
And that is how the spoon meringue was born.
The combination of a crunchy and light meringue with dark chocolate and a hint of pistachio is just perfect for warmer days. You get the light sweet of a meringue while fulfilling your never-ending chocolate craving (please tell me I’m not the only one with a neve-rending chocolate craving).
The pistachios, though subtle, really elevate these meringues. Because the meringue is such a light flavor profile, the pistachio comes through ever so slightly.
These babies also only have about 10 minutes of hands-on time, making them an easy dessert that will allow you more time to do the other things you love.
So without any more anticipation, go enjoy these Dark Chocolate Pistachio Spoon Meringues!
- 4 egg whites, room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3 oz dark chocolate, chopped
- 1/4 cup pistachios, finely chopped
- Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it's not melted completely, nuke it for another 15 seconds. Allow to cool slightly while you make your meringue.
- Preheat oven to 275°F. Line a large cookie sheet with parchment paper.
- In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely.
- Remove meringue from mixer, and spoon melted chocolate on top of the meringue. Do not mix (it will naturally swirl as you spoon it!).
- Use 2 large spoons to scoop the meringue onto the lined cookie sheet. Clean your spoons between each scoop. Top with a sprinkling of pistachio.
- Bake the meringues for 1 hour, then turn off your oven, open it a crack, and allow your meringues to dry out for at least 1 more hour before serving!