Chocolate Clouds
Indulge in the heavenly lightness of "Chocolate Clouds," a decadent twist on classic meringues that will melt in your mouth with every bite. Whipped to perfection, these airy confections are made with just a handful of pantry staples, including velvety dark chocolate chips and a hint of unsweetened cocoa powder for a rich, chocolatey flavor. The secret to their irresistibly crisp exterior and pillowy soft interior lies in the precision of beating egg whites to glossy stiff peaks and gently folding in the ingredients to maintain their cloud-like texture. Baked low and slow, these gluten-free treats are perfect for any chocolate lover and make an elegant addition to holiday dessert tables or afternoon tea. Whether you're impressing guests or treating yourself, "Chocolate Clouds" are a whimsical, guilt-free delight that's as easy to make as they are to enjoy.
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 100 grams Dark chocolate chips
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 1 pinch Salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
In a clean, dry bowl, add the egg whites, cream of tartar, and a pinch of salt. Using an electric mixer on medium speed, beat the egg whites until they form soft peaks.
Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until the mixture is glossy and forms stiff peaks. This could take about 5–7 minutes.
Sift the cocoa powder over the stiffened egg whites and gently fold it in using a spatula, being careful not to deflate the mixture.
Gently fold in the vanilla extract and dark chocolate chips until evenly incorporated.
Using a spoon or a piping bag, drop or pipe small mounds of the meringue mixture onto the prepared baking sheets, leaving at least 1 inch between each mound.
Bake in the preheated oven for 90 minutes, switching the position of the trays halfway through to ensure even baking.
After 90 minutes, turn off the oven but leave the meringues inside to cool completely, about 1–2 hours. This step helps them dry out and achieve their signature airy texture.
Once cooled, carefully remove the meringues from the parchment paper and store them in an airtight container. They will stay fresh for up to one week.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 191.4 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
