Marbled Chocolate Meringues
Delight your taste buds with these stunning Marbled Chocolate Meringues—a show-stopping treat that's as beautiful as it is delicious. These airy, cloud-like confections combine the sweetness of perfectly whipped meringue with the rich decadence of dark chocolate swirls, creating an irresistible marbled effect. With just a handful of simple ingredients—egg whites, sugar, dark chocolate, vanilla, and a touch of salt—this recipe masterfully balances elegance and simplicity. The step-by-step process, including a clever double boiler technique for dissolving sugar into the egg whites, ensures flawless results every time. Perfect for gifting, dessert tables, or indulgent snacking, these gluten-free treats stay fresh for up to five days, making them just as practical as they are gourmet.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 85 grams Dark chocolate (70% cocoa)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
Step 2
In a clean, dry heatproof bowl, add the egg whites and pinch of salt.
Step 3
Set the bowl over a pot of simmering water (making sure the bottom of the bowl doesn't touch the water) and whisk constantly until the egg whites are warm to the touch and the sugar is fully dissolved, about 2-3 minutes.
Step 4
Transfer the egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5 minutes.
Step 5
Add the vanilla extract and beat for another 10 seconds to combine.
Step 6
Meanwhile, melt the dark chocolate using a double boiler or in the microwave in 20-second intervals, stirring after each interval until smooth.
Step 7
Drizzle the melted chocolate over the whipped meringue, but don’t mix—it should create streaks for the marbled effect.
Step 8
Using two spoons, scoop mounds of the marbled meringue onto the prepared baking sheets. Be careful not to over-mix as you scoop to preserve the marbled pattern.
Step 9
Bake in the preheated oven for 90 minutes, rotating the trays halfway through. The meringues should be dry to the touch but still light inside.
Step 10
Turn off the oven and leave the meringues inside to cool completely, about 1-2 hours. This helps avoid cracks.
Step 11
Once cooled, store the meringues in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (421.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1350.8 |
| Total Fat 36.2g | 0% |
| Saturated Fat 20.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 376.2mg | 0% |
| Total Carbohydrate 242.7g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 221.9g | |
| Protein 20.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 71.9mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 831.9mg | 0% |
Source of Calories