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Dark Chocolate Swirl Meringue

February 19, 2016 By Aubrie Cornelius

Has it been forever since I posted, or what? I promise I’m still here, just posting when I can and today’s recipe is so delicious I couldn’t wait to share it with you! Dark Chocolate Swirl Meringue

Do you remember around this time last year when I posted these chocolate chip & pistachio  meringue cookies? Well, they were so delicious that I decided to do a little update and go straight for the chocolate.Dark Chocolate Swirl Meringue

Instead of chocolate chips, I used dark chocolate right in the meringue batter and then drizzled even more on top because there can never be too much chocolate.Dark Chocolate Swirl Meringue

Now with any meringue, there is going to be a bit of work involved and to make these you do need a little bit of foresight just to make sure the eggs are at room-temp.  But aside from a lot of whisking (I can’t even imagine doing this without a hand mixer) this recipe is totally doable no matter your skill level 🙂Dark Chocolate Swirl Meringue

Simply whip the egg whites until frothy and light in color then gradually add in the castor sugar (**This is different from powdered or regular granulated sugar. To make this simply put regular granulated sugar in a food processor and pulse until fine but not powdery.) vanilla, and vinegar until the meringue holds stiff peaks and there is no sugar grit (you should be able to tell by tasting the mixture and seeing if you can feel the granules of sugar on your tongue).Dark Chocolate Swirl Meringue

Drizzle with the remaining chocolate and place in the oven (on the lowest rack) at 215 degrees F for about 5-0-60 minutes.  Once finished, turn off the oven and leave the meringue to cool for another 20-30 minutes.

And then enjoy!

Dark Chocolate Swirl Meringue
 
Print
Prep time
30 mins
Cook time
50 mins
Total time
1 hour 20 mins
 
Author: The Blonde Chef
Serves: 12 large cookies
What You'll Need
  • 6 egg whites (room temp!)
  • 1 tsp vanilla extract
  • 3½ cups caster sugar (not the same as granulated or powdered, see above for how to make your own)
  • ½ tsp white vinegar
  • 4 oz. dark chocolate
Instructions
  1. Preheat the oven to 215
  2. Whip the egg whites until frothy and light in color then gradually add in the castor sugar (**This is different from powdered or regular granulated sugar. To make this simply put regular granulated sugar in a food processor and pulse until fine but not powdery.) vanilla, and vinegar until the meringue holds stiff peaks and there is no sugar grit (you should be able to tell by tasting the mixture and seeing if you can feel the granules of sugar on your tongue).
  3. Then melt the chocolate either in a double boiler or in the microwave (I prefer the double boiler method) and drizzle about ¾ of the chocolate directly into the meringue. Gently fold until the chocolate has been just distributed (don't mix!) then, using a cookie scoop, scoop out the cookies onto a parchment lined baking sheet.
  4. Drizzle with the remaining chocolate and place in the oven (on the lowest rack) at 215 degrees F for about 50-60 minutes. Once finished, turn off the oven and leave the meringue to cool for another 20-30 minutes.
3.4.3177

Filed Under: Dessert Tagged With: chocolate, cookie, meringue

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The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

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