2 oz. Guittard Sur de Lago Bittersweet Chocolate Bar
2 Egg Whites, at room temperature
½ cup Powdered Sugar
Preheat the oven to 250°. Line two baking sheets with parchment paper. Using a box grater or vegetable peeler, slice the chocolate very thinl. (You may need to start and stop this a few times because your warm hands will begin to melt the chocolate bar, making the grating or peeling difficult.) Set aside.
In the clean, dry bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer fitted with whisk beaters), beat the egg whites on low speed until frothy (you will then increase the speed to medium-high and beat until stiff peaks form when you lift the beaters, 4 to 6 minutes. Turn the speed to low and gradually add the sugar, 1 tbsp. at a time. You’ll know the meringue mixture is ready when you pull the whisk attachment out of the bowl and the meringue hangs on to the whisk and holds its shape. Gently fold in the chocolate curls using a rubber spatula, being careful not to overmix so the meringue won’t collapse.
Drop the meringue by small teaspoonsful onto the prepared baking sheets. Bake for 50 minutes, or until you can lift the meringues off the parchment without them sticking. Let the meringues cool completely on the baking sheet. Store in an airtight container at room temperature for up to 1 week.
Recipe from "The Guittard Chocolate Book" by Amy Guittard. Published by Chronicle Books.