Chocolate Meringue Puffs

These little puffs are basically chocolate clouds. Stiff, glossy meringue gets swirled with melted semi-sweet chocolate and chopped walnuts, then baked just long enough to set the outside while the center stays soft and fudgy. No flour at all, which makes them naturally gluten-free.

The vinegar in this recipe stabilizes the meringue so it holds up when you fold in the heavy melted chocolate. Without it, the chocolate’s weight would deflate the egg whites and you’d end up with flat, chewy discs instead of puffy domes.

Let the melted chocolate cool to lukewarm before folding. Hot chocolate will cook the egg whites on contact and create rubbery streaks. Fold gently with a spatula, keeping as much air as possible. A few chocolate swirls through the white meringue are fine and actually look better than a fully uniform mix.

Chef Tips

• Use room-temperature egg whites. They whip to a higher volume than cold ones.
• Add the powdered sugar gradually, a couple tablespoons at a time. Dumping it in all at once collapses the foam.
• Drop them small, about a teaspoon each. They don’t spread, so you can pack the baking sheet tightly.
• They’re done when the outside is dry to the touch but they feel slightly soft when pressed. They firm up as they cool.

Variations

• Swap walnuts for pecans or toasted hazelnuts for a different nutty flavor.
• Add a pinch of espresso powder to the meringue base to intensify the chocolate flavor.
• Sandwich two puffs together with a dab of whipped cream for an easy petit four.