Daily Archives: February 24, 2012
Everybody loves meringue as dessert because of the common belief that it is low calorie and gluten-free. That may have some truth in it since no flour is used but the amount of sugar (1/4 cup : 1 egg white) in the recipe is enough to send you into a diabetic coma. So I dont quite agree with the low calorie part.
BUT low calorie or not, I have always been fascinated with meringue. From the baking process of beating the egg whites into soft peaks and adding sugar till stiff peaks are formed, right to opening the oven when the timer goes off and enjoying the final product as you bite through that crisp dry exterior into a fudgy and extremely sweet inside. Yes I love meringues very much.
Earlier last year, using plain vanilla flavoured meringue, I made Eton Mess with a friend and I loved how the crisp meringue complemented the softness and creaminess of the whipped cream. This time, I wanted to try making a cookie with the same meringue concept but with chocolate chips instead!
And I soon learnt that making meringue in Adelaide and Singapore is very different. The humidity of the weather plays an extremely huge factor in the time the meringue takes to dry. I took it for granted in Adelaide and could easily leave meringue sitting out in the open to cool for a couple of hours before coming back to it. This time, after 10 min tops, the meringue started getting all sticky. In addition, I had to put the meringue back into the oven to dry at 110C for an extra hour because the concept of leaving the oven door open after baking for the meringues to dry, simply does not work in a high humidity country.
With that said, I enjoyed folding the cocoa power and chocolate chips into the beaten eggs whites and watching the marbled swirly effect in the bowl.. I went a little crazy with Instagram trying to capture the lovely brown and white hue.