4 eggs, separated
1 cup superfine (caster) sugar
1 teaspoon apple cider vinegar
1/2 teaspoon ground cinnamon
14 ounces high quality dark chocolate
1/2 cup water
2 cups heavy cream
1/2 cup confectioners’ sugar
1 teaspoon cinnamon extract (can substitute ground cinnamon)
Make the meringue shells: Preheat oven to 275º F. Cover a baking sheet with parchment. (You can trace two 8″ circles or six 4″ hearts on the opposite side of the parchment as a guide, if desired.)
In a stand mixer with the whisk attachment or using hand a hand mixer, whip the egg whites until soft peaks form. Start adding the superfine sugar one tablespoon at a time until all is incorporated and the egg whites form stiff, shiny peaks and the sugar is completely dissolved. Fold in the apple cider vinegar and 1/2 teaspoon ground cinnamon. Using a spatula or a pastry bag spread the meringue into a 1/2″ thick layer on the parchment-lined baking sheet to form two 8″ circles or six 4″ hearts with just the edges mounded to 1″ thick.
Bake the meringue for one hour. Meringue should be crisp and dry on the edges. Turn off the oven allow the meringue to cool completely in the closed oven for at least 2 hours or overnight.
Once the meringue shells have cooled and are ready to fill, melt the chocolate in a double boiler. Remove from heat. Drizzle 4 tablespoons of the chocolate over the bottoms of the meringue shells. Set the remaining melted chocolate aside to cool slightly.
In a small bowl, lightly beat together the four remaining egg yolks with the water. When the chocolate has cooled to body temperature, Slowly pour in the egg yolks and water while whisking. Continue to whisk until smooth.
In a medium bowl, whip the cream, confectioners’ sugar and cinnamon extract until stiff peaks form. Fill a pastry bag with half of the cinnamon whipped cream. Add the other half to the chocolate mixture and fold to incorporate. Spoon the chocolate mixture into the meringue shells, filling just to the top. Refrigerate until chocolate mousse is set, approximately 1 hour. Top with remaining cinnamon whipped cream and serve.
Makes two 8″ meringue tarts.
4 eggs, separated