Chocolate Swirl Meringues!
Individual Chocolate Swirl Meringues, perfect for an Easy Dessert!
White Wine Vinegar
Freeze Dried Raspberries
Preheat your oven to 120C/100C Fan, and line 2 Large Trays with your Bacofoil® Non-Stick Baking 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 whisk again for about 2-3 more minutes.
Whilst it's whisking for the 2-3 more minutes, melt your Dark Chocolate carefully till smooth.
Dollop onto the Trays your Meringues. I used a heaped tablespoon each to make 10 Meringues, and then split any leftover between the 10.
Add on 1 Teaspoon of melted chocolate per Meringue, and swirl it in slightly whilst shaping the Meringues into a good shape.
Sprinkle on some Freeze Dried Raspberries and 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.
Serve your Meringues with whipped cream, fruit, or anything you wish! Enjoy!
These Meringues will last in an airtight container for 1 month on their own at room temperature.
I usually eat them within 2-3 days however.
You can use Milk Chocolate if you prefer, but I love the Dark Chocolate.
The Freeze Dried Raspberries are optional.
This post was sponsored by Bacofoil® - all views and words are my own.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie