Help: Chocolate Types, Melting Chocolate, Making Meringue
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- 3 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ cup walnuts, finely chopped
- 4 ounces German Sweet Chocolate, chopped into small pieces
- 1½ tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup whipping (heavy) cream, whipped
- In a medium mixing bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar; beat until soft peaks form. Add vanilla; continue beating, then gradually add sugar; beat until stiff peaks form. Using a large rubber spatula, gently fold in the walnuts.
- Spoon meringue into the pie pan, form into a nest-like shell, building up the sides of the shell to the top of the pie pan.
- Bake: Bake 1 hour. Remove from oven and cool on a wire cooling rack. When cool, cover and refrigerate for at least 2 hours to chill.
- In a medium heavy saucepan over low heat, combine chocolate and water; stir constantly with a rubber spatula or wooden spoon until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate and water in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
- Add vanilla to chocolate mixture; stir to mix. Gently fold in whipped cream.
- Pour filling into chilled meringue pie shell. Cover and refrigerate at least 2 hours to chill.