Chocolate Swirl Meringues

I had some leftover egg whites, and some leftover chocolate, and some time

Chocolate Swirl Meringues

This recipe comes from the Preppy Kitchen blog (full recipe: https://preppykitchen.com/1309-2/). I have not altered this, although I made 12 slightly larger ones instead of 16, and I ate the 5 unsightly ones before taking the cover photo.

Ingredients:

3 large egg whites

3/4 cup (75g) granulated sugar

2 Tbsp icing sugar (confectioners sugar)

1 tsp vanilla extract

1/2 tsp apple cider vinegar

(Or white vinegar, it just doesn't seem to be in the UK)

4oz/100g plain chocolate

Instructions:

Preheat the oven to 275F/135C

Prepare a baking pan with silpat or baking paper

My oven is a bit small, so I use the bottom drip pan and line it with foil and silpat

In a double boiler on medium-low heat, melt the chocolate and set it aside to cool

Keep an eye on it, burned chocolate smells like ass

Put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high until stiff peaks form

See the stages

With the mixer running, slowly add in the sugars, vanilla extract and vinegar

Continue to beat until the mixture holds stiff and glossy peaks

The first picture shows the ribbon stage, this is not enough, push through it until you get to a mixture that looks like the second picture

Drizzle some of the melted chocolate over the top of the batter and spoon and drop the mixture from the top onto the baking sheet

Once you have scooped off the top of the batter with the chocolate, drizzle on more chocolate and repeat until finished

Bake meringue for c.35 minutes

Once cooked, turn off the oven and allow the meringues to continue cooking in the cooling oven

The centres will still be chewy, but if you would prefer a chewier centre take the meringues out of the oven to cool

It's very easy to eat too many of these, stick with increments of three.