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!
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!
Leave a comment and rate this recipe!
Had egg whites leftover from making creme brulee. These were delicious!
These are delicious! Very easy to make. Chocolate and peppermint are one of my favorite combinations. I love the rustic look created using the spoons and the swirls of the dark chocolate. I had a question about storage. Can these be left at room temperature? How long would you say they can be stored before they start to lose quality?
Love this recipe! I didn’t have cream of tartar so left it out, which may explain why my meringues came out a little too soft. I also find them quite salty, not unpleasant but I would use a little less next time.
I have an older standing mixer that only has the cake beater attachments. Can I use them or should I try wisking by hand?
Unfortunately you’ll have to whisk by hand! It will be quite the arm workout, but so delicious!
What kind of dark chocolate do you use? Thanks!
Hey Mel! We use all sorts of brands, but we used 60% Ghiradelli for this one!