Ingredients
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3 Egg White
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Pinch of Salt
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1 tsp White Wine Vinegar
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2⁄3 cup [135 g] superfine Sugar
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1⁄4 cup [60 ml] Water
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1 Tbsp Corn Syrup
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1 tsp Vanilla
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3 oz [85 g] bittersweet Chocolate
Directions
Stracciatella is among my kids’ favorite ice cream flavors. It is vanilla gelato embedded with delicate little shavings of chocolate. Here, I’ve loaded the meringues with a solid dose of shaved bittersweet chocolate for an effect that is crisp and light while possessing an almost truffle-like intensity. A rasp grater, like a Microplane, is a perfect tool for preparing your chocolate shavings.
Steps
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1
Done
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Line dehydrator trays with nonstick fruit-leather sheets. |
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2
Done
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Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with a hand mixer). Mix on medium-high speed until foamy. Add the salt and vinegar and continue to whisk to soft peaks. Turn off the mixer. |
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3
Done
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In a small saucepan over medium-high heat, combine the sugar, water, and corn syrup. Whisk until the sugar has melted, then leave undisturbed until the syrup reaches 248°F [120°C] on a candy thermometer. Remove from the heat and let cool to 240°F [116°C]. |
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4
Done
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Start the stand mixer (or hand mixer) on medium speed and, working carefully, slowly pour |
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5
Done
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Pipe or spoon the mixture onto the prepared trays in 1-Tbsp mounds. Dry at 160° to 165°F |
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6
Done
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Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark |
