Ingredients: 2 ounces 60–70% dark chocolate, ground finely (see Kitchen Tip #2),¼ teaspoon cream of tartar,2 tablespoons Dutch process cocoa powder,4 large egg whites, room temperature,2 cups assorted fresh winter fruit,1 cup granulated sugar,2 cups heavy cream, chilled,6 tablespoons confectioner’s sugar,1 teaspoon cornstarch or tapioca starch,1 teaspoon vanilla bean paste,1 teaspoon vanilla extract,1 teaspoon white vinegar
Instructions:
- To make the chocolate meringue: Preheat the oven to 225F convection or 250F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites.
- Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge.
