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I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this.

They are dry and crusty on the outside and have a soft mousse like texture on the inside. They are not chewy or squishy

enter image description here

  • What was the name they were sold under??? "Méringue Chocolatée" ??? – Fabby Dec 16 '18 at 23:12
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    When I make traditional Swiss meringues I don't get that fine crust on the outside and a chocolate mousse like paste on the inside. Maybe I'm getting the timing or the temperature wrong, but the always come either crispy and fully cooked or chewy (even if small) . I'll keep trying – Belu Dec 16 '18 at 23:39
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    Getting the desired texture in a meringue based dessert is not easy. I think this is a valid question, and suggestions should go into answers. – rumtscho Dec 17 '18 at 12:03
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    Did you upload a pic? I can't see but I have connection troubles. Look for "baci di Alassio" . They are similar to what you have described. – Alchimista Dec 17 '18 at 14:08
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    Yes, there's a pic uploaded. They're not baci di alassio but those look delicious too 😋. I'll probably try making them. I'm starting to think that if I make French meringues, then freeze them and then cook them I might get something similar as the photo I uploaded – Belu Dec 17 '18 at 14:14
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There is a 'merenguitos' recipe online and these look pretty much identical.

enter image description here

Ingredients

  • 4 large egg whites without any traces of yolk
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • Pinch salt
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup unsweetened coconut

DIRECTIONS

  1. Preheat oven to 200°F.

  2. Line two cookie sheets with parchment paper and set aside.

  3. Prepare a pastry bag fitted with a large star tip and set aside. (If a pastry bag is not available, merenguitos can also be spooned onto cookie sheets.)

  4. Whip egg whites and first listed sugar to very stiff peaks. Add salt and stop whipping.

  5. Add second listed sugar and gently fold using a rubber spatula until well combined.

  6. Fill pastry bag with meringue and pipe large rosettes onto cookie sheets. If using a spoon drop two tablespoon amounts onto paper.

  7. Sprinkle generously with unsweetened coconut. (Sweetened coconut may brown too quickly!)

  8. Place in oven until merenguitos are very crisp. A good way to determine doneness is to break open a meringue and allow to cool for 2 minutes. If the interior feels dry and is not sticky it is done. If not return to oven.

Obviously you would not use coconut and you would adjust this recipe to be more chocolate.

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