Chocolate Swirl Meringues with Sea Salt

What do you do when you have four egg whites left over from a scientific egg yolk experiment? You make chocolate swirl meringues with sea salt of course.

I am busily curing some egg yolks at present. Well actually I’m not doing a thing, the egg yolks are happily doing their own thing covered in a curing mixture in my fridge, and over the next few days they need absolutely zero attention from moi.

But this little culinary experiment over the weekend left me with four unloved egg whites. They could have found their way to the freezer to be used later down the track. Sadly that generally results in the egg whites making their way to the garbage many months later when they have over stayed their welcome.

As these were egg whites from beautiful free range eggs I had picked up from the local framers markets that very day, I really didn’t want to see them turn into land fill in 12 months time. With chocolate on hand, these chocolate swirl meringues with sea salt were born.

I have to give credit where credit is due, they are based on Donna Hay’s Salted Caramel Swirl Meringues. As I feel Donna is a bit of a meringue queen, I generally find here meringue recipes are pretty fail proof.

Chocolate Swirl Meringues with Sea Salt

Ingredients:

•     3 oz eggs whites (about 3 large eggs)
•     1 teaspoon vanilla
•     2 tablespoon powdered sugar
•     3/4 cup granulated sugar
•     1/4 cup Nutella (optional)
•     8oz. chocolate, melted and cooled
•     1/2  teaspoon distilled white vinegar

Directions:

Heat oven to 275 degrees F. Line bake sheet with parchment.

1. Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
2. Drizzle chocolate on top of meringue (DO NOT MIX IN). Spoon out and drop mixture onto parchment lined bake sheet.
3. Repeat step 2 until all the chocolate and meringue is used
4. Bake meringue for about 40-50 minutes or meringue easily peels away from parchment paper. Cool on a wire rack.  Store in an airtight container in the refrigerator. Optional: Serve with some Nutella.

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