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Easy and sweet individual easter meringues with a chocolate swirl, topped with whipped cream and easter chocolates!
It is now three weeks until easter and I have already brought so many delicious recipes that I am struggling to keep up… but there are always more. There are always more delicious treats that can be made at easter time, including these.
I was originally going to go fo an easter pavlova, which you can still use this recipe for, but I decided to go for individual easter meringues! I love how cute they look, and they are so easily customised to what you want!
This recipe is inspired by my individual chocolate swirl meringue post from years ago, just with an easter twist! I love anything meringue so these seemed like an easy to make dessert that still look quite show stopping!
When it comes to meringue it can be a bit daunting if you haven’t made it before, but there are a few key things… use a VERY CLEAN BOWL, and a VERY CLEAN WHISK. Also, NO EGG YOLK. These three things are key to a successful meringue.
Anything hidden on the surface of your bowl or whisk could kill the meringue (the main base is only the egg whites and sugar) and we don’t want that. You can clean the bowl before using and make sure its dry, and even wipe over with a little lemon juice just to make sure!
Whisking egg whites
When it comes to whisking you want the egg whites to be whisked on their own for a good while until stiff peaks are formed – this means when you lift the whisk out, a little peak of egg white will be formed and it will stay in place!
White wine vinegar and cornflour
Then, you need to slowly add the caster sugar, whilst continuously whisking, until it is all added. I add white wine vinegar to these meringues, along with cornflour, because I love the texture it creates. However, they are optional!
So.. for this recipe I decided to stick to the idea of a chocolate swirl in the meringue, but I used milk chocolate this time. I’m not sure what it is, but you guys seem to like milk chocolate the most?!
I love all chocolates, and you can switch the chocolate to what you prefer – but I went with a milk chocolate swirl. You simple spoon on the melted chocolate and swirl through with a cake skewer or similar!
For the decoration – I simply whipped up some double cream and some icing sugar, and then topped with some of my favourite easter chocolates! You can use whoever you prefer as always, but I used mini eggs and some micro eggs!
You can of course use fruit to top them as well, and you don’t have to make them easter themed… but I am rolling with these themes whilst the chocolates are still in the shop because yum!!
I hope you love the recipe! Enjoy! x
- 4 Large Egg whites (or 5 medium)
- 225 g Caster sugar
- 1 tsp White wine vinegar
- 1 tsp Cornflour
- 125 g Milk chocolate
- 450 ml Double cream
- 2 tbsp Icing sugar
- 200-300 g Easter chocolates
- Preheat your oven to 120C/100C Fan, and line 2 Large Trays with parchment paper and leave to the side
- Make sure your bowl, and whisk are nice and squeaky clean. I used my stand mixer with the whisk attachment.
- Add in your egg whites, making sure there is no egg yolk.
- Whip the egg whites up to stiff peaks, and start adding in the sugar 1tsp at a time. It may take a good few minutes to get all the sugar in, but its worth it. Don't pour it all in at once.
- Once all of the sugar has been whisked in, add in the white wine vinegar and cornflour and whisk again for about 2-3 more minutes.
- Whilst it's whisking for the 2-3 more minutes, melt the milk chocolate carefully until smooth.
- Dollop onto the meringues onto the trays with large spoons. I used a heaped tablespoon each to make 10 meringues, and then split any leftover between the 10.
- Add on one spoonful of melted chocolate per meringue, and swirl it in slightly whilst shaping the meringues into a good shape.
- Bake in the oven for 40-45 minutes (or until the meringues feel crispy (hard) on the outside)
- Once baked, leave the meringues to cool in the oven with the door shut for 30 minutes, and then remove from the oven and leave to cool fully.
- Whip the double cream with the icing sugar until lovely and smooth and thick.
- Dollop some whipped cream onto the meringues and sprinkle over your favourite easter chocolates!
- These meringues will last in an airtight container for 1 month on their own at room temperature.
- Once topped with cream they need storing in the fridge and eating within two days.
- You can use whatever chocolates you like for the decoration, and switch the milk chocolate swirled into the meringue for dark or white!
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