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.
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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.
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| Servings | Prep Time |
| 4/6large meringues | 10minutes |
| Cook Time |
| 1 1/2- 2hours |
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Ingredients
- 1 1/2 cups caster granulated sugar300g
- 4-5large egg whites
- 1pinch salt
- 2tbsp cocoa powder
Instructions
- Preheat the oven an 400F and line a think baking sheet with baking parchment.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.