Dark chocolate swirl meringues: Light snack bites for everyone

Are you somebody who loves making snacks and desserts for your family? One of those versatile additions to many great desserts is meringue. Who knew that you could have so much fun with something as simple as egg whites? These dark chocolate swirl meringues are a great way to play around with flavours and interesting takes on the classically simple treat. They are as fun to eat as they are to make and serve up to your friends and family.

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Dark chocolate swirl meringues suggestions

The slightly sweet yet airy meringues are a great balance to the dark chocolate which you should be careful with when folding into the meringue mixture. If you’re comfortable enough not to compress the meringue, you can use a piping bag for setting the bites on the baking tray. You can even spread this same mixture on top of pies and tarts too for some extra texture and decoration. The dark chocolate shines through with these bites and people will be flocking to the tray.

ALSO READ: Marshmallow Weet-Bix slices: Time for a snack adventure

When you want snacks for your next event, these dark chocolate swirl meringues are a rich and airy treat that’s hard to beat.

Last updated on 17 July 2023

Dark chocolate swirl meringues recipe

5 from 1 vote

Recipe by Irene Muller Course: DessertCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

45

minutes

Ingredients

• 3 large 3 eggs

• ½ tsp ½ vinegar or lemon juice

• 1 pinch 1 salt

• 180 g 180 selati castor snow

• 100 g 100 70% dark chocolate, melted

Method

• Preheat the oven to 120°C and line two baking trays with foil.
• Add the three large egg whites, vinegar/ lemon and salt into a clean, dry mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk or electric mixer until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Gradually add the sugar, two tablespoons at a time, beating until the meringue is stiff after each addition. Once all the sugar is added the meringue should be thick and glossy almost like a snowdrift.
• Carefully drizzle the melted chocolate over the meringue and marble it through once or twice taking care not to over mix.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessert spoon, ease it onto the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer.
• Bake for 11⁄2 hours in a fan oven,11⁄4 hours in a conventional or gas oven or until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack.
• Serve two meringues sandwiched together with a generous dollop of softly whipped double cream. The meringues will stay fresh in an airtight tin for up to 2 weeks, or frozen for a month.

Notes

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