*This post may contain affiliate links. Please see my disclosure for more details!*

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!

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! 

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

Easter Meringues!

Easy and sweet individual easter meringues with a chocolate swirl, topped with whipped cream and easter chocolates! 
Print Pin Rate
Category: Dessert
Type: Meringue
Keyword: Chocolate, Easter
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes
Servings: 10 Meringues
Author: Jane's Patisserie

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 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!

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! 

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

35 Comments

  1. Victoria Jacques on April 4, 2021 at 2:47 am

    5 stars
    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!

    • Jane's Patisserie on April 6, 2021 at 1:50 pm

      Hey! Aww this is so sweet blessed him. Thank you so much x



  2. Daley on April 3, 2021 at 10:44 pm

    5 stars
    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 🙂

    • Jane's Patisserie on April 6, 2021 at 1:56 pm

      Hey! They may have been slightly under baked but that does often happen with meringues anyway so is quite normal x



  3. Laura on April 3, 2021 at 6:54 pm

    5 stars
    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

    • Jane's Patisserie on April 3, 2021 at 10:13 pm

      These are meant to be soft and marshmallowy! If you like them firmer you need to bake for longer x



  4. Melanie Owen on April 3, 2021 at 4:45 pm

    5 stars
    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.

  5. Corinne Riley on April 3, 2021 at 2:27 pm

    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?

    • Jane's Patisserie on April 3, 2021 at 10:14 pm

      That may be the sugar, it shouldn’t cause an issue at all!



  6. Victoria on April 2, 2021 at 3:16 pm

    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.

  7. Vicky-Leigh on April 1, 2021 at 1:39 pm

    Hi,
    Would these be okay if you left out the white wine vinegar, or could it be substituted with something else?
    Thanks.

    • Vicky-Leigh on April 1, 2021 at 1:41 pm

      Sorry, I didn’t mean to comment twice, I thought my original post had not come through!



  8. Becky Saunders on March 31, 2021 at 7:28 pm

    Can you use kinder chocolate instead of milk chocolate?
    Many thanks

  9. Vicky-Leigh on March 30, 2021 at 8:46 pm

    Would these work with cornflour but no white wine vinegar?

  10. Aroosa on March 25, 2021 at 12:40 pm

    5 stars
    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.

  11. Jade Scragg on March 23, 2021 at 6:19 pm

    5 stars
    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?

    • Jane's Patisserie on March 26, 2021 at 1:53 pm

      Hello! If you remove them and bake for longer then yes they will be crispier xx



  12. Nic | Nic's Adventures & Bakes on March 23, 2021 at 4:14 pm

    Thanks for sharing these, they look a lovely dessert for easter 🙂

    • Jane's Patisserie on March 26, 2021 at 1:56 pm

      Thank you so much!xx



  13. Kirsty on March 23, 2021 at 9:50 am

    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?

    • Jane's Patisserie on March 27, 2021 at 11:18 am

      Hello! Yes, make half!x



  14. Rebecca Potter on March 21, 2021 at 1:05 pm

    5 stars
    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 😀

  15. Linda Brugioni on March 20, 2021 at 7:11 pm

    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

    • Jane's Patisserie on March 22, 2021 at 4:22 pm

      They do stay marshmallowy in the middle so they may well have actually been done x



  16. Rachael Macisaac on March 19, 2021 at 4:18 pm

    5 stars
    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 😊

  17. Victoria on March 18, 2021 at 8:17 pm

    Does the melted chocolate need to be cool before adding to the meringue dollops?

  18. Lina on March 16, 2021 at 3:23 pm

    5 stars
    The best meringues I’ve ever made! Thank you!!

    • Steph on April 1, 2021 at 8:26 am

      These look yummy ! Do you know if it’s possible to use cream of tartar in place of the vinegar and cornflour ?



    • Jane's Patisserie on April 1, 2021 at 11:20 am

      Heyy! Yes you can use 1/4 tsp!x



  19. Karen on March 15, 2021 at 7:04 am

    Hi Jane, could you put biscoff in instead of chocolate, I’m slightly addicted to the stuff, thanks

    • Jane's Patisserie on March 15, 2021 at 10:48 am

      I would suggest putting biscoff on at the end – I’m not sure how it would bake with the meringue!



  20. Paula on March 13, 2021 at 10:57 am

    5 stars
    They look lovely Jane! I will definitely be trying these out!!

  21. Barbara on March 13, 2021 at 9:15 am

    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

    • Jane's Patisserie on March 14, 2021 at 9:15 pm

      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



Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.