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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/swirled-chocolate-meringues-recipe/