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Guittard Chocolate Meringues

2 oz. (60 g) Guittard Sur del Lago Vennezuela (65% cacao) Bittersweet Chocolate Bar
2 egg whites, at room temperature
1/2 cup (100 g) superfine sugar

Preheat the oven to 250°F. Line two baking sheets with parchment paper.

Using a box grater or vegetable peeler, sliced the chocolate very thinly. (You may need to start and stop this a few ties because your warm hands will begin to melt the chocolate bar, making the grating or peeling difficult.) Set aside.

In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with the whisk beater). Beat the egg whites on low speed until frothy (you will see small bubbles start to form), about 1 minute, then increase the speed to medium-high and beat until stiff peaks form when you lift the beaters, 4 to 6 minutes. Turn the speed to low and gradually add the sugar, 1 Tbsp at a time. You’ll know the meringue mixture is ready when you pull the whisk attachment out of the bowl and the meringue hangs on to the whisk and holds its shape. Gently fold in the chocolate curls using a rubber spatula, being careful not to overmix so the meringue won’t collapse.

Drop the meringues by small teaspoonsful onto the prepared baking sheets.
Bake for 50 minutes, or until you can lift the meringues off the parchment without them sticking. Let the meringues cool completely on the baking sheet. Store in an airtight container at room temperature for up to 1 week.

Makes 26 (1 1/2-inch) meringues.

 
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