Ingredients for Marbled Chocolate Meringues
- Bittersweet Chocolate
- 6 large egg whites
- 1 cup (200g) granulated sugar
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How to Make Marbled Chocolate Meringues
- Preheat oven to 275°F (135°C).
- Line two baking sheets with parchment paper.
- Bring 2 inches of water to a gentle simmer in a saucepan.
- Place 4 ounces of finely chopped high-quality dark chocolate in a heatproof bowl set over the simmering water (make sure the bottom of the bowl doesn't touch the water).
- Melt the chocolate, stirring occasionally, until smooth.
- Remove from heat and set aside to cool slightly.
- In a clean, grease-free bowl, whisk together 6 large egg whites and 1 cup (200g) granulated sugar.
- Place the bowl over the simmering water (again, ensure the bottom of the bowl doesn't touch the water) and whisk constantly until the mixture is hot to the touch (4-5 minutes).
- Transfer the bowl to a stand mixer fitted with the whisk attachment and beat on high speed until stiff, glossy peaks form and the mixture is lukewarm (4-5 minutes).
- Carefully remove the bowl from the mixer. Gently drizzle the melted chocolate over the egg white mixture and gently fold in with a rubber spatula until you achieve a marbled effect. Be careful not to overmix.
- Using a soup spoon or a piping bag fitted with a large round tip, drop spoonfuls of batter onto the prepared baking sheets, leaving 1 1/2 to 2 inches between each meringue.
- Bake for 35-40 minutes, or until the meringues are crisp on the outside and slightly chewy inside.
- Carefully transfer the baking sheets to a wire rack to cool completely before removing the meringues from the parchment paper.
- Store the cooled meringues in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
0g
Carbs
6g
