March 13, 2021
Easter Meringues!
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Easy and sweet individual easter meringues with a chocolate swirl, topped with whipped cream and easter chocolates!
Easter baking
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!
Meringue
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!
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!
Chocolate
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!
Decoration
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
Easter Meringues!
Ingredients
Meringues
- 4 large egg whites (or 5 medium)
- 225 g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 125 g milk chocolate
Decoration
- 450 ml double cream
- 2 tbsp icing sugar
- 200-300 g Easter chocolates
Instructions
- Preheat your oven to 120ºC/100ºC 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!
Notes
- 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!
- I recommend these large baking trays!
ENJOY!
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J x
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Hi~ would you please let me know the brand of the cornflour you use? I’ve never heard of cornflour before and I’m a little confused as to exactly what to buy. Tia!
Sincerely~ Christina
Cornflour is something in the UK, also known as cornstarch in other countries. It’s always worth googling your version of a product! x
Lush, lush, lush, lush and more lush. I only did half of the recipe, huge mistake, everyone wanted a second one lol. Making again today. I make a good pavlova but chocolate pavlova has always failed, no idea why. I really recommend this recipe to anybody, crisp shell and perfectly lovely marshmallow centre. Thank you for an epic recipe.
Made these with my daughter, baked for 45 mins. They were perfect. Will definitely make them again.
Hi!! I’ve got them in the oven, fingers crossed!!
I would love to know how long to cook them for if I halved the size of each meringue portion? I would like to make a batch of smaller portions for work friends!
Hiya! 35-40 mins should be fine – hope this helps! x
Hi instead of cream is there any other topping you would suggest? Thanks
Anything you fancy! x
Hi I’ve just made these and they were delicious! They were very soft and fluffy in the middle though. Is this right and I don’t want to get I’ll if they are under done? Thanks
Hiya! No, this is correct! Enjoy! x
My second batch were perfect, I adjusted oven temp to 110 and cooked for 1hr 15 and these came out perfect light as air and mallowy in the middle. My first batch were too wet inside and crumbled to pieces
The overall appearance of these is amazing but they’re not cooked through in the centre. I followed the timings and even added additional time but they’re still wet in the centre. I assume they’re not supposed to be like that?
These are meant to be marshmallowy in the centre! If not, it may be worth checking the temperature, perhaps with an oven thermometer. Hope this helps! x
Follows your recipe to a t, and they were delicious. Our 2 year old grandson wanted “more, more more”: This recipe is a keeper. Thank you!
Hey! Aww this is so sweet blessed him. Thank you so much x
Amazing recipe thank you.. however a few of mine sank in the middle while cooling even after leaving in them in the oven for 30min to cool.. any idea what I did wrong?! Thank you 🙂
Hey! They may have been slightly under baked but that does often happen with meringues anyway so is quite normal x
I have made these for Easter Sunday but I am not too sure if they are cooked properly. The outside is nice and crispy and hard however the inside seemed a bit wet and mallowy. I wasn’t sure if it was cooked properly… How do you get a nice, chewy centre in a meringue?
Thanks x
These are meant to be soft and marshmallowy! If you like them firmer you need to bake for longer x
I made these yesterday and they were AMAZING! I’m 48 and have never made meringues before. I’m so glad I gave these a go. We topped them with double cream and crumbled up Ripples because we’re saving the Mini Eggs for Jane’s Mini Egg Loaf Cake! Thank you for a gorgeous recipe Jane.
Hi Jane I made these today but a after I have took them out they look like they have a clear syrup running out of some? Any suggestions?
That may be the sugar, it shouldn’t cause an issue at all!
Made these today. Not a success at all :(. I threw the choc ones away. Made plain ones which I baked for about 1.5hours and they are still sticky. Some are ok some not so. Will see what they’re like when fully cool.
Hi,
Would these be okay if you left out the white wine vinegar, or could it be substituted with something else?
Thanks.
Sorry, I didn’t mean to comment twice, I thought my original post had not come through!
Can you use kinder chocolate instead of milk chocolate?
Many thanks
Would these work with cornflour but no white wine vinegar?
I made these meringues and my family has said it tastes just like my grandma used to make which is a high compliment. It is a great piece of information that I will surely refer to my sisters and friends as well.
Can I just ask, what would the texture difference be if I didn’t add the white wine vinegar and cornflour? I’ve just made these and they were very “marshmallowy” which I like, but if you keep them cooking longer do they crisp up any more in the centre?
Hello! If you remove them and bake for longer then yes they will be crispier xx
Thanks for sharing these, they look a lovely dessert for easter 🙂
Thank you so much!xx
Hi Jane, I’m going to be making a key lime pie in a few weeks. And we don’t want to use the left over egg whites for meringue on top. The recipe I’m making uses 3 medium eggs.
I’m looking at making these. If I reduce the servings to 5 on the recipe, would that be suitable for 3 medium egg whites?
Hello! Yes, make half!x
I made these and I’ve never made meringue before. My mum and dad have said it tastes just like my grandma used to make which is a high compliment and I’ve been told it’s the best thing I’ve ever made 😀
Hi Jane
This is the first time ever I have made meringue and I followed your recipe but when I gave them the time and the 30 minutes in the oven, took them out and they were not cooked. Don’t know what I could have done wrong! Any advice please?
Regards Linda
They do stay marshmallowy in the middle so they may well have actually been done x
I made these today. A few cracked into the middle a little so perhaps needed a little longer but the rest were prefect. Made cookies with leftover egg yolks 😊
Does the melted chocolate need to be cool before adding to the meringue dollops?
Not really!
The best meringues I’ve ever made! Thank you!!
These look yummy ! Do you know if it’s possible to use cream of tartar in place of the vinegar and cornflour ?
Heyy! Yes you can use 1/4 tsp!x
Hi Jane, could you put biscoff in instead of chocolate, I’m slightly addicted to the stuff, thanks
I would suggest putting biscoff on at the end – I’m not sure how it would bake with the meringue!
They look lovely Jane! I will definitely be trying these out!!
Hi , quick question I only have hand held electric mixer so when whisking the eggs and caster white do you keep mixing until the mixture feels smooth and not gritty ? To make sure all the sugar is dissolved ?
Thank you Barbara
Yeah so I would put the bowl onto a tea towel or something so it doesn’t spin, and just whisk on a medium/high speed all the time whilst adding the sugar a spoonful at a time until the mixture is smooth! x