Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Chestnut Meringues Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 22, 2017 Print Rate It Share Share Tweet Pin Email Yield: 7 to 8 dozen Bite-size black-and-white meringues are ultrachic and stylish. The flavor is light and nutty, thanks to additions of chestnut flour and very finely chopped walnuts. For a smooth and professional-looking finish, we tempered the chocolate used for dipping. Ingredients ¼ cup chestnut flour ⅔ cup coarsely chopped walnuts 1 cup sugar ¼ teaspoon ground cinnamon 4 large egg whites, room temperature ⅛ teaspoon kosher salt 6 ounces bittersweet chocolate (preferably 70 percent cacao), coarsely chopped Directions Preheat oven to 200 degrees. In a food processor, pulse to combine chestnut flour, walnuts, 1/3 cup sugar, and the cinnamon until nuts are ground to a fine powder. Transfer to a large bowl. Whisk egg whites and salt with an electric mixer on high speed until soft peaks form. Continue to whisk, gradually adding remaining 2/3 cup sugar in a slow stream, until whites are very stiff and glossy, 11 to 13 minutes. Gently fold egg whites into chestnut-flour mixture with a flexible spatula just until combined. Transfer one-third of mixture to a pastry bag fitted with a 1/4-inch plain tip, and pipe 1-inch circles, 1 1/2 inches apart, on parchment-lined baking sheets, holding pastry bag vertically, then pulling up to create a peak. Bake until completely dry and crisp, about 2 hours. Let meringues cool completely on sheets on a wire rack. Temper chocolate: Melt chocolate in a small bowl set over (not in) a saucepan of barely simmering water. Using a chocolate or candy thermometer, melt until temperature registers 115 degrees. Remove bowl, wiping away moisture from bottom of bowl. Leave water at a simmer. Stir chocolate, cooling it until temperature reads 83 to 85 degrees. Replace bowl over simmering water in 30-second intervals until thermometer reaches 88 to 89 degrees. Transfer to another bowl to cool. Use immediately. Holding a cookie by one side, dip in tempered chocolate until half is submerged. Gently shake off excess chocolate. Place dipped meringues on a parchment-lined baking sheet and let set completely without disturbing. Meringues can be stored in an airtight container at room temperature up to 5 days. Rate it Print