Cookies, Dessert

Dark Chocolate Swirled Meringues

Nicoletta September 9, 2016

Dark Chocolate Swirl Meringues, a cloud of light, crumbly sweetness with a subtle swirl of dark chocolate. A melt in your mouth delicious experience.

Chocolate Swirled Meringues

I am very much like my nonno, grandpa, a meal is not complete if we don’t have something sweet. It doesn’t necessarily need to be a full dessert, sometimes a single cookie would suffice the sweet craving. Because the last taste in our mouth cannot be savory, the last thing our taste buds want to remember is the lingering essence of dolce (sweet). Together with a small cup of espresso, to seal our meal. My nonna, grandma, was the complete opposite. When asked if she wanted a piece of dessert, or a cookie, or coffee, she adamantly refused it, not wanting to lose the flavor of the meal.

 

 

Everybody knows that I have a sweet tooth, nothing to hide in that department. Living in North America did not change the way I see breakfast, for example, that can never be a savory experience. Of course Loreto is the opposite and he prefers his breakfast savory, which I get to taste, only to be happier with my choice. The rare times we go out for brunch, I need to have my “normal” breakfast at home first, then, when facing the different options available at brunch, both sweet and savory, I place a bit of both in my plate, but work my way through the food as I would eat a meal at lunch: starting with the savory and ending with the sweet. But be aware that having them share the space in my plate doesn’t make me jump for joy. When we go out for dinner, at somebody’s house or at a restaurant, I try not to overeat so there’s room for dessert, and even when I do overeat, very seldom can I not find room for my favorite part the of the meal. At home, I bake every other day in order to have cookies, cakes or breakfast items, ready for our consumption. We do have some store bought sweet items once in a while, but mostly we eat sweets that I make.

I very much like meringues, and that is uncommon, since I like sweets that are not overly sweet. They are a welcomed exception to the rule, so light and melt in your mouth. These particular ones, Dark chocolate swirl Meringues, were the best I made so far. The dark chocolate tones down the sweetness of the meringues and adds a textural element to the crumbly experience. Visually they were so pretty and gained few admirers.

Let’s meringues!

If you make them, you’re going to love them. They are a great end to a meal, a light snack, even one at breakfast will suffice the sweet craving. And they’re not difficult to make at all. The most important part is to whip those egg whites to a stiff peak. I used my fairly new kitchen toy, the Kitchen Aid Mixer, which did a marvelous job. I opted for a finer granulated sugar, that I incorporated to the already stiff egg whites, one tablespoon at a time. And to flavor the meringues I added vanilla and lemon juice, which help remove that not so pleasant smell and taste of the egg.

Chocolate Swirled Meringues

I did not use a piping bag, just a spoon to scoop the meringues onto the baking sheet. The chocolate is melted in a bain marie, a water bath, but pay attention not to let any boiling water in the pot, it will ruin your melting chocolate. Once the chocolate is melted and cooled a bit, use a teaspoon to pour it onto the meringue and then with a skewer, swirl it into the meringue.

Chocolate Swirled Meringues

Forty minutes in the oven, at a rather low temperature, 250° F, and those beautiful Dark Chocolate Swirl Meringues are ready to cool and then eat. The distinct light crispy coating of the meringues, melts in your mouth to a nice smooth toffee texture; the dark chocolate subdues the sweetness of the meringues with its subtle bitterness, leaving you with a feeling of delight.

We had friends over for tea and coffee after dinner, and these Dark Chocolate Swirl Meringues were highly appreciated.  They even left with a small care package in hand and smile on their faces.

Chocolate Swirled Meringues

Song of the day: Natasha Bedingfield – Unwritten.

Dark Chocolate Swirled Meringues

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: about 3 dozens

Adapted on: Chocolate and Salted Caramel Swirled Meringues, by Floating Kitchen.

Ingredients

  • 5 egg whites, at room temperature
  • 1 cup + 2 Tbsp granulated sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. fresh squeezed lemon juice
  • 1/4 cup dark or semisweet chocolate chips, melted

Instructions

  1. Pre-heat your oven to 275° F. Line 3 baking sheets with parchment paper and set aside.
  2. In the bowl of your mixer with the whisk attachment, beat the egg whites on medium speed until small bubbles start to form, then increase the speed to high and beat until stiff peaks form.
  3. Gradually incorporate the sugar, adding 1 tablespoon at a time, beating on high for about 5 minutes, or until the meringues are stiff and glossy.
  4. Scrap down the sides of the bowl. Add the vanilla extract and lemon juice and beat for 1 minute more.
  5. Scoop the meringue out in rounded spoonfuls onto your prepared baking sheets, leaving about 1-2 inches between each mound. Do not flatten them or worry about their shape at this time.
  6. Melt the dark (or semisweet) chocolate chips in a water bath (bain-marie) until smooth and liquid. Let it cool out a bit.
  7. Place a small amount of melted chocolate on top of each meringue. Then use a toothpick to swirl the toppings into the meringue, shaping the meringue as you do this. Don’t flatten the meringues out too much.
  8. Transfer the swirled meringues to your pre-heated oven and reduce the temperature to 250° F. Bake for about 40 minutes.The outsides should be dry to the touch.
  9. Remove the meringues from the oven and allow them to cool completely on their baking sheets. Then gently peel them away from the parchment paper.

Chocolate Swirled Meringues

Like Meringues? Try our amazing desserts featuring meringues:

BERRY CHERRY PAVLOVA

Summer Berry Pavlova

BLACKBERRY ETON MESS

blackberry-eton-mess

Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.  

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18 Comments

  • Reply Diane Galambos September 9, 2016 at 10:30 am

    Nicoletta, I have only made a pavlova once and have had my eye on the idea of meringue cookies. My freezer if full of egg whites and I have only a few things I use them for – nice to add to the idea list. I am totally in your club – a meal has to end with a dolce – even if only a little one. Thx! Diane (FBC-er)

    • Nicoletta
      Reply Nicoletta September 9, 2016 at 10:47 am

      Thanks Diane, happy to have you in the club 😉 . I’ve never frozen the egg whites, have to try it. Just let them be a t room temperature before using them. Hope you try the meringues, so so good!

  • Reply Karen Ahmed September 9, 2016 at 10:40 am

    These are STUNNING!

    • Nicoletta
      Reply Nicoletta September 9, 2016 at 10:48 am

      Thanks so much! They’re also super yummy 🙂 .

  • Reply Sean September 9, 2016 at 3:41 pm

    These look GREAT, and I bet they taste amazing. I share your love of not-too-sweet sweets, but I think meringues are able to sneak in under the radar because the sweetness is, as you point out, balanced by that light airiness that makes them so easy to eat (and eat and eat). Now I will say that I share Loreto’s love of savoury breakfast – but I’d be quite happy to let you try to convert me. 🙂

    • Nicoletta
      Reply Nicoletta September 10, 2016 at 8:17 am

      Ok, so you’re on Loreto’s club, savory breakfast, not in mine 😉 . But I bet if you tried these meringues you would be converted. Thanks so much Sean, always a pleasure to read your comments.

  • Reply Mairead Rodgers September 9, 2016 at 3:53 pm

    These are so impressive looking but the meringue makes them light tasting, I’m sure. Thanks for sharing!

    • Nicoletta
      Reply Nicoletta September 10, 2016 at 8:19 am

      Yes, Mairead, they were really so light, they would crumble in your hands and melt in your mouth. Absolutely delicious! Thanks so much for your comment!

  • Reply Kathy @ Beyond the Chicken Coop September 9, 2016 at 8:30 pm

    These are so pretty! I love the swirl. I’ve never made meringues. I think it’s time to give them a try!

    • Nicoletta
      Reply Nicoletta September 10, 2016 at 8:21 am

      Thanks Kathy! They’re so so good, your family will love them!

  • Reply Elaine @Flavour and Savour September 9, 2016 at 9:46 pm

    I lovelovelove meringues and your chocolate swirl idea is brilliant! Meringues are perfect for our gluten-free guests, too–like me! Great post!

    • Nicoletta
      Reply Nicoletta September 10, 2016 at 8:22 am

      Thanks so much, Elaine. Perfect gluten free cookie, so delicious, and pretty, with that dark chocolate swirl.

  • Reply Julia September 10, 2016 at 12:55 am

    I have only ever had plain meringues from the bakery up the road from my house. These look a million times prettier and I bet they are delicious as well. Love the chocolate!

    • Nicoletta
      Reply Nicoletta September 10, 2016 at 8:23 am

      Thank you Julia, I am flattered 🙂 . They are indeed pretty and taste even better than they look!

  • Reply cakespy September 12, 2016 at 5:44 am

    The chocolate swirl takes these meringues from pretty to visually stunning. Beautiful idea!

    • Nicoletta
      Reply Nicoletta September 12, 2016 at 6:31 am

      Thank you so much! People loved them 😊.

  • Reply Shashi at RunninSrilankan September 13, 2016 at 9:25 am

    I’m so glad that I was introduced to your blog from Annie’s – your meringues are stunning – so so love the chocolate added into them!

    • Nicoletta
      Reply Nicoletta September 13, 2016 at 10:29 am

      Thank you so much! They were delicious indeed and so pretty. I love when we connect with new friends 😍.

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