Recipe: Chocolate Swirl Meringues (small batch)

Chocolate Swirl Meringues
Makes 6 meringues

"One taste of homemade meringues and you' ll never go back to the store-bought kind. These have a crunchy shell that'll break into a million pieces and a gooey, almost marshmallow center. Plus, they're just chocolatey enough to keep you coming back for more. Make sure you take your egg white-sugar mixture all the way to stiff peaks: The meringue should hold its shape when you lift the whisk out of the bowl, with a tippy-top that doesn't bend or flop."



3 large egg whites
3/4 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon white wine vinegar
2/3 cup bittersweet chocolate chips, melted and cooled
Fresh berries, for serving (optional)

Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.

Place the egg whites in a large bowl. Using a handheld mixer, beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the sugar and beat until stiff peaks form. Add the vanilla and vinegar and beat until evenly incorporated.

Pour the melted chocolate over the meringue and use a large rubber spatula to gently swirl it into the meringue until half way combined (you want the final meringues to be marbled).

Using a large serving spoon, spoon the meringue onto the prepared baking sheet in 6 large heaping mounds.

Bake until the meringues are dry to the touch, about 2 hours. Turn the oven off and leave the meringues inside to cool completely, about 2 hours, without opening the oven door.

Peel the cooled meringues off the parchment paper with your hands or a flat metal spatula and set them on a serving plate. Serve with fresh berries, if you like.

Used by permission to Recipelink.com from Clarkson Potter
Source: Tasty Dessert: All the Sweet You Can Eat (An Official Tasty Cookbook) by Tasty