Chocolate Meringue Swirls Recipes

Steps:

• Preheat the oven to 100°C (210°F).
• In a bowl, separate the egg whites and whisk until soft peaks form.
• Gradually add the sugar in stages, as you whisk.
• Whisk in the vanilla extract and white wine vinegar.
• Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
• Gently fold in the melted chocolate, taking care not to overmix.
• Spoon the meringue onto a baking tray lined with greaseproof paper.
• Bake for 60 minutes, until the meringue no longer sticks to the paper.
• Serve with raspberries and strawberries.
• Enjoy!

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
• Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
• Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.

Steps:

• Position oven racks in the upper and lower thirds of oven.
• Heat oven to 250°F.
• Line 2 jelly roll pans with parchment paper and set aside.
• Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
• Allow chocolate mixture to cool slightly.
• In a small, heavy sauce pan combine 1 cup of sugar and water.
• Place over medium heat and cook, stirring constantly, until sugar dissolves.
• Reduce heat to low and gently simmer.
• In large bowl with electric mixer beat egg whites at medium speed until foamy.
• Add salt and cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
• Increase heat in saucepan to high.
• Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
• With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
• Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
• Remove bowl from mixer stand and whisk in melted chocolate just until blended.
• Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
• Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
• If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
• Any remaining meringue will hold up to be piped or spooned after the first batch.
• Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
• Transfer cookies to a wire rack and cool completely.
• Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
• Store cookies in airtight container in a cool, dry place for up to one week.