Recipe details
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Chocolate Swirl Meringues
1h 45min
24 servings
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These light and airy Chocolate Swirl Meringues feature crisp exteriors that give way to slightly chewy centers with delicate ribbons of chocolate throughout. The simple combination of whipped egg whites and sugar creates a glossy base that's marbled with rich chocolate for an elegant contrast in both flavor and appearance. These sweet treats melt in your mouth with each bite, offering a perfect balance of sweetness and subtle chocolate notes. Ideal for dessert platters or alongside coffee, these meringues are as beautiful as they are delicious.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
8 g
Allergen Content
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Eggs
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper.
Prepare the egg whites
In a clean, dry bowl, add egg whites and salt. Make sure there is no yolk or grease in the bowl.
Begin whipping
Start beating egg whites on medium speed until foamy.
Add sugar gradually
While continuing to beat, add sugar one tablespoon at a time. Allow each addition to incorporate before adding more.
Beat to stiff peaks
Increase speed to high. Beat until stiff, glossy peaks form (about 5-7 minutes). Add vanilla extract and beat just to combine.
Melt the chocolate
Break chocolate into small pieces. Melt in a microwave in 30-second intervals, stirring between each. Allow to cool slightly but remain fluid.
Create chocolate swirls
Drizzle melted chocolate over meringue. Using a knife or skewer, gently swirl chocolate through meringue. Don't overmix - you want visible streaks.
Form the meringues
Spoon or pipe meringue onto prepared baking sheets. Make 24 mounds, spacing them about 1 inch apart.
Bake the meringues
Bake for 1 hour and 15 minutes. Meringues should be dry to the touch and easily lift off the parchment.
Cool completely
Turn off oven. Leave meringues in the oven with the door slightly ajar for 30 minutes. Remove and cool completely on a wire rack.
Store properly
Store in an airtight container at room temperature. They will keep for up to 1 week.
Serve
Serve as is or with fresh berries or whipped cream if desired.
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