Crispy, crunchy and melt in your mouth, these are the very best swirled chocolate meringues. With just 4 ingredients and this easy recipe using real chocolate, meringues are perfect for everything from morning tea to gifting.
75gdark (50%) chocolate, melted and cooled slightly(2.7oz)
large ice cream scoop
large baking trays
Preheat oven to 140C / 285F / 120C fan forced. Line 2 baking trays with baking paper.
In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites on medium high to soft peak stage. About 5 minutes.
Sift over the cream of tartar and beat through.
While beating on medium, start adding the sugar, one tablespoon at a time. Wait 20 seconds before adding the next one.
Once all the sugar is added, continue beating on medium-high until the egg whites are thick and glossy and at stiff peak stage. Rub a little between your fingers to make sure there are no sugar grains left. If there is, keep beating.
Pour the cooled, melted chocolate over the top and just fold through carefully twice. No more, otherwise you'll end up with brown meringues and less of a swirl.
Now use a large ice cream scoop, to take large scoops of the meringue mixture and carefully release them onto the baking trays at least 2 inches apart.
Place in the oven on the middle rack and bake for 1 hour (see notes). The outside is cooked enough when the meringue releases easily from the baking paper. If it's still sticky, it needs to bake longer.
Let them cool completely before storing in an airtight container in a cool, dry place for up to 3 weeks.
In my oven, 1 hour baking time allows for just a little softness in the centre. For a chewy centre bake an extra 15 minutes. If you want your meringues totally crisp, turn the oven off at this point and leave them in there for 1/2 an hour.
All ovens vary so make sure to check 5-6 minutes before the recipes suggests.
Don't have an ice cream scoop? No worries. Meringue is very easy to shape. Just use a regular spoon to scoop, then push it off on to the baking tray with another. You can then shape it slightly. You can also pipe meringue into small kisses like the ones on my mini lemon meringue pies.