These gingerbread chocolate meringues are the perfect start to the Holiday season. Sprinkled with aromatic gingerbread spice mix and topped with a molasses – chocolate ganache, these cookies are crisp on the outside and like chewy marshmallows on the inside.
Winter hasn’t even fully begun yet but I am pretty sure that you’re already thinking about what to make for Christmas.
I think Christmas time is the most magical time of the year. I love how streets are lit up with Christmas trees adorning every corner and carols playing softly in the background. It is just something completely different and mesmerizing.
In order to get you into the ultimate Christmas spirit, I’ve decided to start off this month with a Christmas classic – Gingerbread!
Christmas is incomplete without gingerbread cookies and the gingerbread man in his gingerbread house but they kind of get tied together really well with chocolate, don’t you think? Needless to say, these gingerbread chocolate meringues HAD to happen.
Making meringues though can sometimes be a task and that is not because you can make a mistake. These gingerbread chocolate meringues are pretty straightforward to get it wrong; however, whilst you may control everything in your recipe, there is one thing that is very difficult to have a control over – the weather!
Yikes! Hard to believe but a humid weather can simply ruin everything that you had intended for your gingerbread chocolate meringues. Humidity and meringues never go together, ALWAYS remember that. Therefore, on days you perspire more than usual or feel that there is some kind of salty stickiness in the air and you feel like eating meringues, abort the mission. I repeat; abort the mission.
Making gingerbread chocolate meringues in a humid weather will never crisp up your meringues and they will be soggy and sloppy and sticking to your fingers; not good! Instead, make it on a drier day when the air is crisp and cold. This is especially for people living in warmer climates.
The trick to making these gingerbread chocolate meringues is very simple; you need to beat the egg whites with caster sugar till they reach stiff peaks. It takes me about 10 minutes to get there at varying speeds starting at a low speed and gradually increasing the speed every couple of minutes. In the last one minute of beating your egg whites, you add the gingerbread spice mix and scoop randomly shaped meringue balls onto baking parchment. You then need to scoop off a portion from the centre so there is a dent in your meringue. This dent will be used to fill with the chocolate molasses ganache, which completes the gingerbread chocolate meringues.
These gingerbread chocolate meringues will get you in the festive spirit and make for perfect desserts to put up on your dessert table while feeding your guests and loved ones.
- 2 egg whites, room temperature
- 75 grams caster sugar
- ½ teaspoon ginger powder
- ½ teaspoon clove powder
- 1/8th teaspoon nutmeg powder
- ½ teaspoon cinnamon powder
- 25 grams dark chocolate, chopped
- 2 teaspoons molasses
- 50 mls cream
- Preheat oven to 90 degrees Celsius
- Start whisking egg whites with caster sugar till they reach stiff peaks. It takes me about 10 minutes to get there at varying speeds starting at a low speed and gradually increasing the speed every couple of minutes.
- In the last one-minute of beating your egg whites, you add the gingerbread spice mix.
- Scoop the meringue mix on a baking parchment lined cookie tray with a metal spoon.
- Use a smaller spoon to scoop of some meringue from the centre to make a dent in the meringue mix, which will be used to fill with the ganache.
- Bake in the oven at low temperature for 90 – 120 minutes.
- Leave the tray in the oven with the door slightly ajar for at least 5-6 hours or preferably overnight.
- To make the ganache, in a bowl, mix chocolate and molasses.
- Heat cream in a saucepan. When bubbles begin to appear at the sides, pour the warmed cream over the chocolate and molasses mix and mix well till uniform sauce is formed.
- It may look thin at the start but will thicken as the ganache cools.