Monday, 1 October 2012

Chocolate Swirl Meringues

Adding more than the usual amount of chocolate to this classic makes them even better than usual..


140 g dark chocolate min %70 cocoa solids)broken into pieces
3 egg whites ,at room temperature
150 g caster sugar


  • Preheat the oven to 90 C (fan oven 70 C)
  • Line a baking sheet with baking parchment.
  • Melt the chocolate over a pan of simmering water or in the microwave and set a side.
  • place the egg whites in a large metal bowl .
  • Using an electric whisk ,whisk on a medium speed for about  1 minute .
  • The whites will turn to foam and begin to increase in volume.Increase the speed of high and continue until soft peaks begin to form.
  • Still whisking ,add the sugar a few spoonfuls at a time ,whisking for 20-30 seconds after each addition
  • Continue to whisk until the egg whites are eight times their original volume ,the sugar has dissolved and the mixture is stiff and shiny.
  • Gently poor the melted chocolate on the meringue and with one or two folding motions,fold the chocolate into the meringue .do not mix well.
  • Spoon on the baking sheet,making 6-8 cloud shapes about 10 cm (4 inches)round.
  • Place in the oven for about 1 1/2 hours or until the meringues are dry to the touch but have not changed color.
  • Allow to cool completely before removing from the baking parchment.The meringues will keep in an airtight container for up to 3 days .

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