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Le Chaudron recipe
Meringues fantômes
Ghost meringues
⏱ 110 minServes 20Medium60 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
3egg whites
180 g (6 oz)superfine sugar
1 pinchfine salt
40dark chocolate chips
1 tsplemon juice
- 3 egg whites
- 180 g (6 oz) superfine sugar
- 1 pinch fine salt
- 40 dark chocolate chips
- 1 tsp lemon juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 100 °C (210 °F) on convection and start beating the egg whites with the pinch of salt and lemon juice until foamy.
- Add the granulated sugar in three additions while beating until the meringue is stiff, smooth and glossy.
- Fill the piping bag (plain tip) and pipe small pointed mounds on the parchment-lined sheet to look like ghosts.
- Before baking, gently press two chocolate chips into each meringue, fairly high up, for eyes.
- Bake 1½ hours at low heat so they dry without browning, then let cool in the turned-off oven with the door ajar.
- Once cold, peel them carefully off the paper and keep in an airtight container until serving.
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