These dark chocolate swirled meringues look amazing and taste even better.
Make them a few days in advance if you like but they are pretty hard to beat when freshly made.
- 150g dark chocolate
- 3 egg whites (size 7)
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
Preheat the oven to 100 C.
Gently melt the chocolate either in a bowl over a saucepan of gently simmering water or in the microwave on reduced heat.
Using an electric mixer beat the egg whites until frothy and then add the sugar, one tablespoon at a time, mixing until smooth and glossy. This will take about 5 minutes.
Don’t be tempted to over mix as this can result in caramel sugar seeping from cooked meringues.
Mix the vanilla, cornflour and vinegar in at the very end of mixing.
Pour a thin layer of chocolate over the meringue. don’t be tempted to mix it in. It is important for the chocolate to stay separate from the egg whites as the fat can cause the meringues to collapse.
Using a large spoon (serving spoon size) take a spoonful of mixture and place it on a baking paper lined tray.Continue to add more chocolate and spoon the mixture onto the tray while creating a chocolate swirl effect.
Bake for 1 1/2 hours or until the meringue feels hard. Turn off the heat and allow the meringues to cool in the oven.
Store in an airtight container.