Chocolate Swirled Meringue Cookies Recipes

CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 100°C (210°F).
• In a bowl, separate the egg whites and whisk until soft peaks form.
• Gradually add the sugar in stages, as you whisk.
• Whisk in the vanilla extract and white wine vinegar.
• Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
• Gently fold in the melted chocolate, taking care not to overmix.
• Spoon the meringue onto a baking tray lined with greaseproof paper.
• Bake for 60 minutes, until the meringue no longer sticks to the paper.
• Serve with raspberries and strawberries.
• Enjoy!

CHOCOLATE SWIRLED MERINGUE COOKIES

Steps:

• Preheat the oven to 225 degrees. Line a baking sheet with a parchment paper or a silicon baking mat.
• Using a standing mixer with a whisk attachment (you can also use a hand mixer) beat egg whites on medium speed until egg whites get frothy. Add the cream of tartar and increase the speed to high. Gradually add sugar 1-2 tablespoons at a time and continue to beat egg whites into stiff peaks (the egg whites will hold their shape when turned upside down on a spoon or a whisk) with a glossy appearance. Add extract and beat for one more minute ensuring all the sugar and extract is incorporated.
• Scoop the egg whites onto the baking sheet by rounded spoonfuls ( a very generous tablespoon) , leaving about an inch in between each meringue.
• Heat the chocolate in a microwave safe dish in 30 second intervals until it is fully melted (my microwave takes a minute). Place a small dollop of chocolate on each meringue. Using a toothpick swirl the chocolate into the meringue.
• Bake at 225 degrees for 1 hour. Fully cool on the counter and then gently peel the meringues from the parchment or silicon baking mat. If you don't eat them all in one sitting they should last for 3-4 days in an airtight container.