Called Chokladmaränger, these delicate chocolate meringues come from The Nordic Baking Book from Magnus Nilsson, whose 12-seater restaurant Fäviken in Sweden is considered to be one of the best in the world. Nilsson is featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docu-series Chef’s Table. This book, published by Phaidon, explores the rich baking tradition of the Nordic region, with 450 recipes. The recipes are easy-to-follow and bake at home.
‘Don’t make these too small’, says Magnus. ‘I like them fist-sized and baked for about an hour at 125C/257F/Gas Mark 1⁄4 so that they are still a little chewy inside.’
Preparation and cooking time: 1 hour 10 minutes
Makes: 10 fist-sized meringues
160g egg whites*
75g dark (semisweet) chocolate, melted
1. Preheat the oven to 125C/257F/Gas Mark 1⁄4 and line a baking sheet with baking (parchment) paper.
2. Place the egg whites in the spotlessly clean and dry bowl of a stand mixer (or a large stainless steel mixing bowl) and start whisking them slowly until they begin to foam. Add the sugar, little by little, making sure you leave enough time between each addition for the sugar crystals to dis- solve completely. For meringue perfection, it is important not to hurry too much, or to whisk too quickly, or to add the sugar too fast, as this will result in more of a runny fluff, with less of the velvety, brilliant, shiny quality that really good meringue has.
3. After you have added about half of the sugar – let’s say it takes you about 5 minutes – you can start whisking at a faster speed and adding the sugar at a slightly faster pace. When all the sugar has been added, lower the speed again and keep whisking the meringue slowly until all the sugar crystals have dissolved and the meringue looks like fresh white paint, in both brilliance and shine. It should be very stiff.
4. When the meringue is just finishing being whisked and is very stiff, drizzle the melted chocolate over it. Fold in using a rubber spatula, but don’t mix too well because it should be marbled with the chocolate. Spoon 10 large dollops of the meringue onto the prepared baking sheet and bake for 1 hour. Leave the meringues to cool before removing from the sheet.
GF Note: The egg white measurement is given in grammes for this recipe – an egg white from a small egg will obviously weigh less than an egg white from a large egg. An egg white from a large egg that we weighed for example came in at about 40g but this can vary depending on the egg and on what size you use.
Read more about Magnus Nilsson on Wikipedia
You’ll find Magnus Nilsson’s restaurant website Fäviken here
Follow Magnus Nilsson on Twitter here.
Magnus Nilsson on what he eats for breakfast and why he feels the pressure to innovate – interview with the UK Independent.
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