Chocolate meringues with orange chocolate and pistachio crumbs

4 servings

70 minutes

Chocolate meringues under orange chocolate and pistachio crumbs are an exquisite treat inspired by Italian pastry tradition. These airy meringues are fragile on the outside and soft on the inside, combining the delicate taste of cocoa with the sweet depth of powdered sugar. Egg whites whipped to stiff peaks give the dessert lightness, while subtle hints of lemon enhance the sweetness. The chocolate-orange sauce fills the meringues with a sunny aroma, creating harmony between bitterness and richness, while pistachio crumbs add a pleasant textural contrast. This dessert will not only delight gourmets with its refined taste but also adorn any festive table, perfectly complementing a cup of strong Italian espresso.

Energy value per serving

• Calories: 526.7
• Proteins: 10.7g
• Fats: 23.8g
• Carbohydrates: 69.3g

Ingredients

• Cocoa powder: 12 g
• Powdered sugar: 115 g
• Lemon juice: 0.5 tsp
• Egg white: 4 pc
• Sugar: 113 g
• Butter: 40 g
• Dark chocolate 70%: 85 g
• Orange zest: 1 tsp
• Unsalted Pistachios: 60 g

Cooking steps

1. In a small bowl, mix powdered sugar and cocoa.

   Required ingredients:

   • Cocoa powder: 12 g
   • Powdered sugar: 115 g

2. In a mixing bowl, beat the egg whites until frothy, add lemon juice and continue beating at medium speed, gradually adding 1 tablespoon of sugar.

   Required ingredients:

   • Egg white: 4 pieces
   • Lemon juice: 0.5 teaspoon
   • Sugar: 113 g

3. When soft peaks form, increase the mixer speed to maximum and add another tablespoon of sugar. Then, when the previous two tablespoons of sugar are whipped, add the remaining sugar and continue whipping to stiff peaks.

   Required ingredients:

   • Sugar: 113 g
   • Sugar: 113 g

4. Add the cocoa and powder mixture to the egg whites and gently, slowly mix with a spatula, turning the bowl counterclockwise.

   Required ingredients:

   • Cocoa powder: 12 g
   • Powdered sugar: 115 g

5. Place the mass in a pastry bag and pipe small circles onto a baking sheet lined with parchment paper.

6. Leave to dry for 1 hour. Check the surface after an hour. The mass should not stick to your finger.

7. Meanwhile, preheat the oven to 90 degrees.

8. Bake the meringues for 1 hour. Let cool on the baking sheet and carefully remove from the parchment.

9. While the meringues cool, prepare the chocolate-orange sauce. Break the chocolate into pieces, mix with butter cubes, and melt in a water bath.

   Required ingredients:

   • Dark chocolate 70%: 85 g
   • Butter: 40 g

10. Remove from the bath and add orange zest, mix well. Allow to cool to room temperature.

    Required ingredients:

    • Orange zest: 1 teaspoon

11. Cover the meringues with chocolate and sprinkle with crushed pistachios.

    Required ingredients:

    • Unsalted Pistachios: 60 g