Chocolate Swirl Meringues

Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.orchid-meranges-trychic-silviabaldini

Chocolate Swirl Meringues
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Units:
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

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Chocolate and Cinnamon Swirl Meringues

Chocolate Swirl Meringues
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Chocolate Swirl Meringues
Print Recipe
Big, pillowy sugary treats. I like to add hot sugar to the egg whites to get the inside of the meringues chewy and marshmallowy while keeping the outside crispy and crunchy. They are delicious on their own or divine with a generous spoonful of softly whipped cream.
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Servings Prep Time
4/6 large meringues 10 minutes
Cook Time
1 1/2- 2 hours
Ingredients
  • 1 1/2 cups caster granulated sugar 300g
  • 4-5 large egg whites
  • 1 pinch salt
  • 2 tbsp cocoa powder
Servings: large meringues
Units:
Instructions
  1. Preheat the oven an 400F and line a think baking sheet with baking parchment.
  2. Put the sugar in a small tasting pan and heat in the preheated oven for about 7-8 minutes, or until hot to the touch.
  3. Place the egg whites and salt in a bowl of a free standing mixer fitted with a whisk. Remove the hot sugar from the oven and turn the temperature of the oven down to 225F
  4. Quickly tip the sugar on to the egg whites and whisk on a medium speed for 8 to 10 mines, until the meringue is very stiff, white and cold.
  5. Using a large metal spoon fold the cocoa in to the meringue, using three or four light strokes. The trick is to keep the mixture marbleized in the appearance.
  6. Spoon the mixture on to the prepared baking sheets in 4 to 6 large peak meringues. This is the fun part, don't smash the meringue, free from it.
  7. Cook in the middle of the shelf for 1 1/2 to 1 3/4 hours, or until crisp and dry. Remove from the oven a leave to cool on the baking sheet.
Recipe Notes

You  can use cooked and sieved raspberries, or chopped almonds, pistachios, hazelnuts and desiccated coconut to swirl the meringues.

I cook the raspberries with  a spoon of sugar and half juice of a lemon until soft then I sieve the mixture. This is a basic coolie.

Share this Recipe
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