Classic chocolate swirl meringues
These Classic Chocolate Swirl Meringues combine airy meringue with rich cocoa for a delightful treat. Made with just three ingredients, they are simple to prepare and perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
2 egg whites2/3 cup sugar
2 tbsp dry cocoa powder
Meringues are a classic dessert that can be enjoyed on their own or as a delicious component of other sweet treats. These classic chocolate swirl meringues bring a touch of rich cocoa to the traditional light and airy meringue, creating a delightful twist. They're perfect for any occasion, whether it's a casual get-together or a special celebration. With just three simple ingredients — egg whites, sugar, and cocoa powder — you can whip up a batch of these elegant meringues in no time.
Instructions:
- Preheat your oven to 275°F (135°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Ensure your mixing bowl and beaters are clean and dry. Even a small amount of fat or residue can prevent egg whites from whipping properly.
- Separate egg whites from yolks, making sure no yolk gets into the whites. Place egg whites into the mixing bowl.
- Using an electric mixer or a hand whisk, start beating the egg whites on medium speed until they form soft peaks. This means that when you lift the beaters, the peaks will curl over slightly.
- Gradually add in the 2/3 cup of sugar, one tablespoon at a time, while continuing to whisk. This gradual addition helps to ensure the sugar dissolves completely.
- Once all the sugar has been added, increase the speed to high and continue to whisk until stiff peaks form. The mixture should be glossy and hold its shape firmly when the beaters are lifted.
- Gently sift the cocoa powder over the beaten egg whites. This helps to break up any lumps and ensures an even distribution.
- Using a spatula, gently fold the cocoa powder into the meringue mixture. Fold just enough to create a marbled effect; do not overmix, as you still want to see distinct swirls of cocoa and meringue.
- Using two spoons, scoop out portions of the meringue mixture and place them onto the prepared baking sheet, leaving some space between each one. Alternatively, use a piping bag fitted with a large nozzle to pipe out the meringue.
- Place the baking sheet in the preheated oven and bake for about 60-90 minutes. The meringues should be dry to the touch and easily lift off the parchment paper.
9. Cool Down:
- Once baked, turn off the oven, leave the door ajar, and allow the meringues to cool completely inside the oven. This helps to prevent them from cracking due to a sudden change in temperature.
- Once cooled, remove the meringues from the oven and transfer them to an airtight container. Enjoy your Classic Chocolate Swirl Meringues on their own or as part of a dessert!
With these tips and the right technique, you can create perfect chocolate swirl meringues that are both beautiful and delicious. They're a wonderful treat to share with friends and family, or to enjoy on your own with a cup of tea or coffee. The combination of light, crisp meringue and rich cocoa is truly irresistible. Happy baking!
Classic chocolate swirl meringues FAQ:
Bake the meringues in a preheated oven at 275°F (135°C) for about 60 to 90 minutes. They should be dry to the touch and easily lift off the parchment paper.
Meringues are done when they are dry to the touch, have a glossy appearance, and can be easily lifted off the baking sheet without sticking. They should feel light and airy.
Store leftover meringues in an airtight container at room temperature. They can remain fresh for up to a week, but avoid humidity as it can make them soggy.
It's best to use cocoa powder as specified in the recipe for proper texture. If substituting with melted chocolate, you will need to adjust the egg whites and sugar amounts, which could affect the meringue's structure.
Cracked meringues may be due to rapid temperature changes. To prevent this, cool the meringues in the oven with the door ajar after baking. If they crack, they can still be enjoyed as delicious cookies.
Tips:
- Use room temperature egg whites for the best volume.: Room temperature egg whites whip up more easily and to a greater volume than cold ones, resulting in a lighter and fluffier meringue.
- Ensure your mixing bowl and beaters are completely clean.: Any trace of grease or fat can prevent the egg whites from whipping properly. Clean your bowl and beaters with a little vinegar to remove any residue.
- Add the sugar gradually.: Adding sugar slowly while beating stabilizes the egg whites and helps dissolve the sugar completely, creating a smooth and glossy meringue.
- Sift the cocoa powder before folding.: Sifting the cocoa powder ensures there are no lumps, making it easier to fold into the meringue and achieve a smooth swirl.
- Bake at a low temperature.: Meringues should be baked at a low temperature, around 200°F (93°C), to dry them out without browning. This gives them their characteristic crispy exterior and chewy interior.
- Let the meringues cool in the oven.: After baking, turn off the oven and leave the meringues inside to cool slowly. This helps them dry out completely and prevents cracking.
Nutrition per serving
2 ServingsCalories 320kcal
Protein 6g
Carbohydrates 80g
Fiber 6g
Sugar 70g
Fat 2.27g
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