Nhá Beth (merengue combined with chocolate)

outubro 12, 2026

Begin by preparing the pheroph: in a food processor or blender, pulse the manioc flour and chestnuts together for one minute. Alternatively, you can chop the chestnuts and stir them in with the other ingredients. Pour the mixture into a bowl, add a pinch of salt, and combine with melted butter until the texture resembles damp sand. Spread the mixture into a shallow dish or pillow, pressing gently with a spoon to form a thin layer less than half a centimeter thick. Set aside.

To make meringue, begin by setting up a water bath. Simply fill a small pot with about three fingers of water and place it over medium heat.
Place the egg whites with sugar and vanilla in a glass or stainless steel bowl and set it over a pan. Make sure the bottom of the bowl does not touch the water, as the steam will heat the bowl. Using a whisk, stir for about 5 minutes until the sugar dissolves. To test, rub a small amount of the mixture between your fingers: if you still feel sugar granules, continue cooking while stirring. If not, it’s ready. Then, using a mixer, beat the mixture at high speed for approximately 10 minutes until it cools and forms a firm, glossy meringue.
Using a large spoon, place dollops of meringue onto the pheropha. Then, with the tip of a tablespoon, gently drag the meringue from the edges toward the center to shape it into a spiral—don’t stress about perfection; the rougher it looks, the more charming it becomes.
Place the meringue in the freezer and chill it for 30 minutes — it needs to be thoroughly frozen before applying the chocolate coating.
Place the chocolate in a bowl and melt it in the microwave in 30-second intervals at medium power, stirring after each interval. Once melted, add coconut oil to help create the chocolate coating.
Place the meringue coated with chocolate back in the refrigerator for at least 10 minutes or until ready to serve.

Note: The meringue covered can be stored in the refrigerator for up to three days.