Chocolate-Almond Meringues

When I was little, my mother made two desserts: creme caramel, which I adored; and meringues, which I did not adore. She made very good meringues, mind you: perfectly crispy and airy, not too sweet, pale, and light. Somehow, though, I never developed a taste for them. And then one day in Matera, I ate a cookie that looked just like a pebble, and discovered it was a chocolate and almond meringue… I was hooked. I worked out the recipe back home, and here it is.

Easy to make, meringues nevertheless require a light touch when the flavorings are stirred in, lest the egg whites deflate. They also need a low, slow bake, allowing the interior to dry fully rather than remain gummy. My mother always leaves her trays of meringue in the turned-off oven after they are baked, and only removes them when the oven is completely cold.

What makes the meringues below special is the almond extract stirred into the batter, which magnifies the almond taste immensely; and the dark chocolate ganache holding the two meringues together, which cuts down on the meringues’ natural sweetness and provides a deep, lingering chocolate finish.

For the meringues:

  • ½ cup almonds, skin on
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon white vinegar
  • ½ cup sugar
  • 1 teaspoon almond extract
  • ½ cup chopped bittersweet chocolate

For the ganache:

  • 1/4 cup heavy cream
  • 2 ounces bittersweet chocolate, chopped

Make the meringues: Preheat the oven to 300°F (preferably set on convection bake). Line two 11-inch x 17-inch baking sheets with parchment paper.

Toast the almonds in the preheated oven until aromatic and a shade darker, about 12 minutes. Cool to room temperature. Chop coarsely in a food processor and set aside; do not pulverize the almonds, or the meringues will be too dry. The almonds should be in fine, small crumbs.

Chop the chocolate in the food processor until it is roughly the size of the almond crumbs, and set aside.

In the bowl of an electric mixer, beat the egg whites with the salt and vinegar until soft peaks form; add the sugar in a thin, steady stream until it is all incorporated and the egg whites are stiff and glossy. Very gently fold in the almond extract, chocolate, and almonds, being careful not to deflate the egg whites.

Spoon the egg white mixture into a piping bag fitted with a wide, smooth tip, and pipe onto the lined baking sheets, leaving at least 2 inches of space in between the mounds. Bake in the preheated oven for 10 minutes.

Lower the temperature to 200°F (preferably set on convection bake) and continue to bake the meringues until crisp and dry, about 25 more minutes. Cool to room temperature on a rack.

Meanwhile, make the ganache: Place the cream in a small pot and warm until boiling. Immediately pour over the chocolate in a bowl and stir until the chocolate is fully melted, stirring as needed. Cool to room temperature.

To serve: Spread the cooled ganache onto the flat side of half of the meringues. Place another meringue half, flat side down, over the ganache. Serve immediately, or store in hermetic containers at room temperature for up to 2 weeks.