These meringues which are swirled with gluten free cocoa and made with organic coconut palm sugar are sublime! They are rich, caramelly, chocolatey and chewy! What more do you want from a meringue?
In the windows of patisseries in France you see huge meringues piled up for sale, often swirled with cocoa, or topped with almonds or marbled with pink fruit puree. People buy them to eat just as they are or to eat with whipped cream and fruit. They look amazing and taste amazing but are stacked full of white refined sugar.
I wanted to re-create meringues that not only tasted like these french delicacies but also looked like them too but obviously were not made using white refined sugar. Unfortunately, making meringues using sweeteners/sugar substitutes is near impossible as meringue needs sugar to hold it’s structure. Believe me, I’ve tried numerous meringue recipes using sweeteners but as yet I haven’t had any successes. Either they don’t hold, they don’t keep or they are too saccharine sweet. These on the other hand are perfect! The strong caramel flavor from the coconut palm sugar blends very well with the dark cocoa and makes a very decadent desert.
I like my meringues to be slightly chewy in the center (unlike the ones that you get in the french patisseries which are very light airy and dry) and these were just the right consistency – crisp on the outside with a little chewiness in the middle. If you like your meringues a bit more dry then just leave them in the oven for longer – they will dry out.
As for how to eat them and how to store them – my niece ate her meringue like a cookie whilst the rest of us
ate devoured ours with whipped double cream and strawberries – yum! You could store these meringues for a week or so in an air tight container but beware, meringue can be temperamental and will sweat if refrigerated and will go all floppy in humid conditions!
I hope you enjoy!