Smoky Grilled Meringue Skewers

How to Make Smoky Grilled Meringue Skewers

1. 1

   Step 1: Make the spiced pecan praline

   Active 15 min · Passive 20 min

   Line a baking sheet with parchment. In a small heavy saucepan, combine 1/3 cup (67 g) of the granulated sugar (reserve the remainder for the meringue syrup) and 2 tablespoons water over medium heat. Cook without stirring until the sugar melts and turns a deep amber (watch closely, about 6–8 minutes). Remove from heat, stir in the pecans and 1/2 tsp ground cinnamon, pour onto the parchment and let cool and harden; once set, break into shards. Active work: measuring, cooking and stirring the caramel; passive cooling to harden.

   For this step

   • 1/2 cupPecans, halves
   • 1/2 tspGround cinnamon
   
2. 2

   Step 2: Prep and quick-char the stone fruit

   Active 8 min

   Halve and pit the 3 medium stone fruits, brush cut sides lightly with 1 tbsp neutral oil, and preheat the grill to medium-high with one hot zone. Place fruit cut-side down on the hot grate and char until caramelized lines appear, about 2–3 minutes per side; transfer to a tray to cool. This step adds smoky flavor and keeps the fruit warm for plating. Active grilling time is hands-on at the grill; no passive time required.

   For this step

   • 3 mediumRipe stone fruit (peaches or nectarines)
   • 1 tbspNeutral oil (vegetable or grapeseed) for brushing
   
3. 3

   Step 3: Cook sugar syrup and whip Italian meringue

   Active 20 min · Passive 10 min

   Combine the remaining 1 cup (200 g) granulated sugar with 1/3 cup (80 ml) water in a small saucepan; bring to a rolling boil and cook until the syrup reaches 240°F (115°C / soft-ball stage) on a candy thermometer. Meanwhile, in a large heatproof mixing bowl, start whisking the 4 large egg whites and a pinch of salt by hand or with a mixer until soft peaks form. With the mixer running, slowly pour the hot syrup down the side of the bowl into the whites in a thin stream; continue whipping until the bowl is cool and the meringue is glossy and holds stiff peaks, then whip in 1 tsp vanilla. Let the meringue rest briefly while you prepare piping and skewers. Active time covers syrup and whipping; allow cooling of the whipped meringue.

   For this step

   • 1/3 cupWater (for sugar syrup)
   • 4 largeLarge egg whites
   • 1 tspPure vanilla extract
   
4. 4

   Step 4: Pipe meringue onto skewers

   Active 12 min · Passive 10 min

   Thread wooden (soaked) or metal skewers so you will make 8 meringue-topped skewers (plan for about 1 heaping 2–3 tbsp meringue per skewer). Fit a piping bag with a large round or star tip and pipe a tall swirl of meringue onto each skewer, leaving a short handle exposed. Chill the piped skewers in the refrigerator for about 10 minutes to firm the meringue surface and make them easier to brown at the grill. This step yields 8 skewers total.

   For this step

   • 8 skewersWooden skewers (soaked 30 minutes) or metal skewers
   
5. 5

   Step 5: Grill to brown the meringue and melt the chocolate

   Active 12 min

   Heat the grill to high and create a small hot zone for direct browning. Working quickly, place the chilled meringue skewers on the grate a few inches from the hottest coals or flame and rotate frequently until the tips are charred and smoky — this takes about 30–90 seconds per side but typically 6–10 minutes total for all skewers if you do them in batches. While skewers are browning, melt the 4 oz (113 g) chopped dark chocolate in a heatproof bowl over a pan of simmering water (double boiler) or in short bursts in the microwave until smooth. Active grilling and chocolate-melting time are hands-on at the grill/stove.

   For this step

   • 4 ozDark chocolate (70% recommended), chopped
   
6. 6

   Step 6: Assemble and serve with praline and chocolate

   Active 3 min

   Arrange 8 grilled meringue skewers on a serving board with the charred stone fruit halves. Drizzle the warm dark chocolate over the meringue and fruit, and sprinkle the broken spiced pecan praline shards over everything for crunch. Serve immediately while meringue tips are warm and smoky — serving suggestion: 1 skewer per person as a light dessert or 2 skewers per person to share. Active finish and plating time.
   

1. Line a baking sheet with parchment. In a small heavy saucepan, combine 1/3 cup (67 g) of the granulated sugar (reserve the remainder for the meringue syrup) and 2 tablespoons water over medium heat. Cook without stirring until the sugar melts and turns a deep amber (watch closely, about 6–8 minutes). Remove from heat, stir in the pecans and 1/2 tsp ground cinnamon, pour onto the parchment and let cool and harden; once set, break into shards. Active work: measuring, cooking and stirring the caramel; passive cooling to harden.
2. Halve and pit the 3 medium stone fruits, brush cut sides lightly with 1 tbsp neutral oil, and preheat the grill to medium-high with one hot zone. Place fruit cut-side down on the hot grate and char until caramelized lines appear, about 2–3 minutes per side; transfer to a tray to cool. This step adds smoky flavor and keeps the fruit warm for plating. Active grilling time is hands-on at the grill; no passive time required.
3. Combine the remaining 1 cup (200 g) granulated sugar with 1/3 cup (80 ml) water in a small saucepan; bring to a rolling boil and cook until the syrup reaches 240°F (115°C / soft-ball stage) on a candy thermometer. Meanwhile, in a large heatproof mixing bowl, start whisking the 4 large egg whites and a pinch of salt by hand or with a mixer until soft peaks form. With the mixer running, slowly pour the hot syrup down the side of the bowl into the whites in a thin stream; continue whipping until the bowl is cool and the meringue is glossy and holds stiff peaks, then whip in 1 tsp vanilla. Let the meringue rest briefly while you prepare piping and skewers. Active time covers syrup and whipping; allow cooling of the whipped meringue.
4. Thread wooden (soaked) or metal skewers so you will make 8 meringue-topped skewers (plan for about 1 heaping 2–3 tbsp meringue per skewer). Fit a piping bag with a large round or star tip and pipe a tall swirl of meringue onto each skewer, leaving a short handle exposed. Chill the piped skewers in the refrigerator for about 10 minutes to firm the meringue surface and make them easier to brown at the grill. This step yields 8 skewers total.
5. Heat the grill to high and create a small hot zone for direct browning. Working quickly, place the chilled meringue skewers on the grate a few inches from the hottest coals or flame and rotate frequently until the tips are charred and smoky — this takes about 30–90 seconds per side but typically 6–10 minutes total for all skewers if you do them in batches. While skewers are browning, melt the 4 oz (113 g) chopped dark chocolate in a heatproof bowl over a pan of simmering water (double boiler) or in short bursts in the microwave until smooth. Active grilling and chocolate-melting time are hands-on at the grill/stove.
6. Arrange 8 grilled meringue skewers on a serving board with the charred stone fruit halves. Drizzle the warm dark chocolate over the meringue and fruit, and sprinkle the broken spiced pecan praline shards over everything for crunch. Serve immediately while meringue tips are warm and smoky — serving suggestion: 1 skewer per person as a light dessert or 2 skewers per person to share. Active finish and plating time.