Maringata Recipe
Chocolate chip whipped cream between two meringue cookies, espresso chocolate sauce, fresh fruit and crushed pistachios
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue Cookies
Chocolate Chip Whipped Cream
Espresso Chocolate Sauce
Toppings
Method
Meringue Cookies
- 1
Prepare Meringue
Preheat your oven to 225°F (110°C). In a clean mixing bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form. Gently fold in powdered sugar and vanilla extract. Pipe or spoon meringue onto a parchment-lined baking sheet in desired shapes.
- 2
Bake Meringue
Bake in the preheated oven for about 1.5 to 2 hours, or until meringues are dry and can be easily lifted off the parchment. Turn off the oven and let them cool inside with the door ajar.
Chocolate Chip Whipped Cream
- 3
Whip the Cream
In a mixing bowl, combine heavy cream and powdered sugar. Whip until soft peaks form. Gently fold in mini chocolate chips until evenly distributed.
Espresso Chocolate Sauce
- 4
Make the Sauce
In a small saucepan over low heat, combine dark chocolate chips and espresso. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.
Assembly
- 5
Assemble the Maringata
Take one meringue cookie and spread a generous amount of chocolate chip whipped cream. Top with another meringue cookie. Drizzle with espresso chocolate sauce, and garnish with fresh fruit and crushed pistachios.
