Taste the World's Finest Premium Olive Oils and Vinegars

Chocolate Meringue Nests

Chocolate Meringue Nests

Chocolate Meringue Nests

(Makes 12)


·      4 egg whites (room temperature)

·      pinch of salt

·      1 cup plus 2 T extra fine sugar

·      1 t cornstarch

·      2 T quality cocoa powder

·      2 t chocolate infused balsamic vinegar

·      1 t of coffee essence (or freeze-dried coffee dissolved in boiling water)

(for the topping)

·      ½ cup heavy whipping cream

·      2 t extra fine sugar

·      2 T of grated dark chocolate

·      espresso balsamic (reduced, if desired)


·      Preheat oven to 300 degrees

·      Line and grease a baking sheet with parchment paper

·      In electric mixer, beat egg whites and salt until they are white and foamy.  Slowly incorporate sugar, one teaspoon at a time. 

·      Blend in the cornstarch, balsamic vinegar, coffee essence and cocoa powder

·      Pipe the meringue in circular round mounds with an indent in the middle to form a nest shape onto a lined baking sheet, building up the edges a little higher than the middle

·      Set meringue in the preheated oven and then immediately turn the temperature down to 250 degrees and bake for 30-45 minutes. 

·      Turn the oven off and allow the meringue to dry out as the oven cools.

·      Decorate the nests by whipping the fresh cream and sugar until soft peaks appear

·      Place some raspberries in the nest and sprinkle over grated chocolate

·      Drizzle espresso balsamic over all