Swirled Chocolate Meringues Recipe

Introduction

Swirled chocolate meringues are light, airy, and beautifully marbled with dark chocolate. These delicate treats are perfect for satisfying your sweet tooth with a crisp bite and a melt-in-your-mouth texture. They’re elegant yet simple to make, great for any occasion.

Ingredients

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ¾ cup caster (superfine) sugar (150g / 5.3oz)
• 75 g dark (50%) chocolate, melted and cooled slightly (2.7oz)

Instructions

1. Step 1: Preheat the oven to 140°C (285°F) or 120°C fan-forced. Line two baking trays with baking paper.
2. Step 2: Using a stand mixer with a whisk attachment or a handheld beater, beat the egg whites on medium-high speed until they reach a soft peak stage, about 5 minutes.
3. Step 3: Sift in the cream of tartar and gently beat it through the egg whites.
4. Step 4: With the mixer on medium speed, add the sugar gradually, one tablespoon at a time, waiting about 20 seconds before adding the next.
5. Step 5: Continue beating on medium-high until the mixture is thick, glossy, and forms stiff peaks. Rub a little between your fingers to ensure no sugar grains remain; if there are, keep beating.
6. Step 6: Pour the cooled melted chocolate over the meringue and fold it in carefully twice—avoid overmixing to keep the swirled effect.
7. Step 7: Using a large ice cream scoop, place generous scoops of the meringue mixture onto the prepared trays, spacing them at least 2 inches apart.
8. Step 8: Bake on the middle rack for 1 hour. The meringues are done when they easily lift from the baking paper without sticking. If still sticky, bake a bit longer.
9. Step 9: Allow the meringues to cool completely before storing.

Tips & Variations

• Use room temperature egg whites for better volume and stability.
• Fold in the chocolate gently to keep the swirl pattern distinct and avoid turning the meringue a uniform brown.
• Try using white or milk chocolate for different swirl colors and flavors.
• If you don’t have cream of tartar, a few drops of lemon juice or white vinegar can be used as a substitute.

Storage

Store cooled meringues in an airtight container in a cool, dry place. They will keep well for up to 3 weeks. Avoid refrigerating, as moisture can cause them to soften. Reheat gently in a low oven if they lose their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of caster sugar?

Caster sugar dissolves more easily and helps create a smoother meringue. If you only have granulated sugar, try pulsing it in a food processor to make it finer before using.

Why do my meringues sometimes turn out sticky inside?

This usually means they need more baking time or the oven temperature is too low. Make sure to bake until the meringues lift easily from the paper and are dry inside.

Swirled Chocolate Meringues Recipe

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★★★★★

4.9 from 80 reviews

Delight in these elegant Swirled Chocolate Meringues, light and crisp on the outside with a melt-in-your-mouth texture inside. The soft whipped egg whites are enhanced with a swirl of rich dark chocolate, creating a visually stunning and deliciously delicate treat perfect for afternoon tea or special occasions.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: Approximately 12 large meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meringue Base

• 3 large egg whites
• ¼ teaspoon cream of tartar
• ¾ cup caster (superfine) sugar (150g / 5.3oz)

Chocolate Swirl

• 75 g dark (50%) chocolate, melted and cooled slightly (2.7oz)

Instructions

1. Preheat the oven: Set your oven to 140°C (285°F) or 120°C fan-forced. Line two baking trays with baking paper to prevent sticking and ensure even cooking.
2. Whisk the egg whites: Using a stand mixer fitted with the whisk attachment or a handheld beater, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes.
3. Add cream of tartar: Sift the cream of tartar over the whipped egg whites and mix it in thoroughly. This stabilizes the meringue.
4. Incorporate sugar gradually: Continue beating on medium speed, adding the caster sugar one tablespoon at a time, pausing for 20 seconds between additions to allow sugar to dissolve properly.
5. Beat to stiff peaks: Once all sugar is added, increase speed to medium-high and beat until the egg whites are thick, glossy, and hold stiff peaks. Test by rubbing a little mixture between your fingers to ensure no sugar grains remain; if you feel grittiness, continue beating.
6. Fold in melted chocolate: Drizzle the cooled melted chocolate over the meringue and gently fold it in twice. Avoid overmixing to preserve the distinctive chocolate swirl effect.
7. Scoop meringues onto trays: Using a large ice cream scoop, drop generous spoonfuls of the mixture onto the prepared trays, spacing them at least 2 inches apart to allow air circulation during baking.
8. Bake the meringues: Place the trays in the middle rack of the oven and bake for 1 hour. The meringues are ready when they lift off the baking paper easily without sticking; if sticky, bake for additional time as needed.
9. Cool and store: Allow the meringues to cool completely on the trays before transferring them to an airtight container. Store in a cool, dry place for up to 3 weeks to maintain crispness.

Notes

• The low oven temperature and slow baking ensure the meringues dry out thoroughly without browning.
• Using caster (superfine) sugar helps achieve a smooth, glossy meringue by dissolving quickly.
• Do not overfold the chocolate into the meringue to preserve the attractive swirled pattern.
• Make sure no residual moisture remains on the baking trays before loading the meringues.
• For best results, bring egg whites to room temperature before whipping, as this helps with volume and stability.

Keywords: meringue, chocolate swirl, dessert, baked meringue, egg whites, dark chocolate, elegant dessert, crisp meringue