This recipe is adapted from The Gourmet Cookbook, published in 1950. It was originally for a 9 inch pie but I decided to tweak it for individual servings…not sure if they are pies or what. While the recipe calls for sweet chocolate (my sister uses Baker’s semi sweet), I tried two different chocolates. The first was a Ghiradelli dark chocolate bar with sea salt and crushed almonds and then a milk chocolate Symphony Bar with toffee bits and almonds. Most people liked the second combination better (the coffee flavor is more pronounced). You can also use walnuts instead of pecans. And lastly, avoid making the meringues on humid days. The sugar in the egg white mixture will absorb moisture from the air, making it difficult to get the thick, stiff peaks necessary.
Meringue:
3 egg whites
1/8 tsp cream of tartar
Pinch of salt
3/4 cup sifted sugar
3/4 cup finely chopped pecans
1 tsp bourbon vanilla
Preheat oven to 300 degrees (low and slow for meringue).
Using a stand mixer with the whisk attachment, beat egg whites until foamy. Add the cream of tartar and salt and beat until they reach soft peaks. Gradually add the sugar and beat until very stiff.
Fold in the nuts and vanilla. Have a cookie sheet with a greased silicone mat ready because you will need to work with meringue in a quick manner. Spoon out the desired amount of meringue (I use a greased dinner spoon) and then create the nest using a smaller spoon (I use a greased teaspoon from my flatware).
Using this configuration, I get eight meringue nests. Bake for 45 minutes or until they are tan in color, and let cool.
Filling:
8 ounces chocolate (Symphony Bar)
6 tablespoons strong black coffee
1 teaspoon bourbon vanilla
2 cups whipping/heavy cream
Place the chocolate and coffee in a saucepan over a low flame.
Stir until the chocolate is melted and smooth. Remove from the heat, let cool for a few minutes, and add the vanilla. Using your stand mixer, whisk the cream until soft peaks form and fold in the chocolate mixture.Spoon desired amount into the meringues and chill for an hour.
Garnish with some berries and shaved chocolate.
