Meringue isn’t really my cup of tea, until now. I’ve never been a fan of pies with meringue on top, and while desserts are my definitely my thing, I’m usually the first person to pass up something with meringue involved. I think that’s why I was so caught off guard by instantly being drawn to this recipe.
I was perusing my Claire Robinson 5 Ingredient Fix cookbook (kind of in love with this cookbook, by the way), and I was in search of a recipe that didn’t require me to go to the grocery store. This week has involved a lot of traveling, and I knew I didn’t have time to go to the store and needed something I could make quickly. What I love about Claire’s cookbook is that you only need to use 5 ingredients to make a flavorful and delicious dish…I highly recommend this entire cookbook!
This recipe fit the bill. Like all of the recipes in this cookbook, only 5 ingredients were needed, and the idea of a meringue bark (fat free, too!) was so interesting I had to give it a shot. I had all of the ingredients (egg whites, almonds, sugar, mini chocolate chips, salt, and espresso powder) and despite the “meringue-i-ness” of the dish, I thought it sounded delicious…it’s safe to say that the chocolate sealed the deal.
Warning, warning: Make sure to set the oven to the right temperature (250 degrees) or you will have to remake this recipe. I’m not saying that happened to me…I plead the Fifth.
Other than a mishap with the oven temperature that may or may not have happened, this recipe was so easy and fast to make, and it was addictive. Seriously. Plus it was really cool to work through the process of making a meringue and doing something different with it.
You’ve got to give this dessert a try. Click here for the step by step instructions and recipe.