Dark Chocolate Swirl Meringue
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Cook time: 
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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
  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.
Recipe by The Blonde Chef at https://www.theblondechef.com/dark-chocolate-swirl-meringue/