Sunday, April 7, 2019
It’s going to be really, really cold this weekend in NJ, so I hear on my weather app, like, -8 cold, yikes!!! I say let’s deal with that weather situation by enjoying something sweet, something that makes me super happy: CHOCOLATE! It is after all, my candy of choice. Chocolate certainly makes my lack of cold-weather conditioning less of a worry
Disclosure: Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you. I only recommend brands and products that I 100% like and enjoy using. Thank you in advance for your support!
Taking a bite of these Chocolate Swirl Meringue Cookies is like taking a bite of a marshmallow that is crisp on the outside and soft and chocolate-y on the inside. I highly recommend dipping these lovelies into the leftover melted chocolate – that is if there is any! Perhaps served warm with fresh berries, ice cream, whipped cream – you name it Oh, I have some ideas, people!
I will add that these go amazingly with a fresh, hot cup of coffee. That is key, we want our coffee fresh and hot and right away in morning. I usually drink my coffee with half and half but with these, it’s good black without anything in it. You could also do milk, like I did as well for this photo shoot – just look at those cute heart straws! When I saw those, I was like, ‘I know who’s “co-starring” with the Chocolate Swirl Meringue Cookies!’ Here’s looking at you Valentine’s Day! ♥
Easy Chocolate Swirl Meringue Cookies
Looks tasty and delicious. I want to eat this chocolate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Disclosure: Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you. I only recommend brands and products that I 100% like and enjoy using. Thank you in advance for your support!
Taking a bite of these Chocolate Swirl Meringue Cookies is like taking a bite of a marshmallow that is crisp on the outside and soft and chocolate-y on the inside. I highly recommend dipping these lovelies into the leftover melted chocolate – that is if there is any! Perhaps served warm with fresh berries, ice cream, whipped cream – you name it Oh, I have some ideas, people!
I will add that these go amazingly with a fresh, hot cup of coffee. That is key, we want our coffee fresh and hot and right away in morning. I usually drink my coffee with half and half but with these, it’s good black without anything in it. You could also do milk, like I did as well for this photo shoot – just look at those cute heart straws! When I saw those, I was like, ‘I know who’s “co-starring” with the Chocolate Swirl Meringue Cookies!’ Here’s looking at you Valentine’s Day! ♥
Easy Chocolate Swirl Meringue Cookies
Looks tasty and delicious. I want to eat this chocolate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 4 egg whites from large eggs
- 100 grams dark chocolate
- 1 teaspoon white vinegar
- 220 grams (1 cup) caster sugar (superfine sugar)
- sea salt flakes
Instructions
- Preheat oven to 150°C (300°F).
- Line two baking trays with baking paper which has 4 10cm circles drawn on each. Space the circles well apart.
- Make sure the egg whites have come to room temperature.
- If using a stand mixer place egg whites in stand mixer bowl, alternatively if using hand beaters place egg whites in a large bowl.
- Using the whisk attachment, whisk egg whites on a high speed until stiff peaks form. Gradually add sugar, one tablespoon at a time, leaving around 1 minute before adding more. Once all the sugar has been added scrape down sides of bowl with a spatula and then continue whisking for a further 5 minutes or until the mixture is stiff and glossy.
- Add vinegar and continue whisking for a further 2 minutes or until the mixture is glossy and vinegar has been thoroughly incorporated.
- Melt chocolate in a microwave safe container, check and stir as you go.
- Dollop mounds of meringue on the baking trays, divide the mixture evenly between the 8 circles. Flatten the tops of your meringue mounds slightly. Working with one meringue at a time, place 1 teaspoon of melted chocolate on top, then using a butter knife swirl the chocolate through and spread the mixture to the edges of the drawn circle. Continue with the remaining meringue mounds.
- Sprinkle with sea salt flakes.
- Reduce oven temperature to 120°C (250°F) and place trays in the oven. Bake meringues for 30 minutes, or until they are crisp on the outside when touched.
- Turn the oven off and leave the meringues in there to cool for a further 30 minutes with the oven door closed. Then take out of the oven, remove from baking paper and leave on a cake rack to finish cooling. Store in an airtight container once completely cooled.
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