Swirled Chocolate Meringues

By Sugar Salt Magic · 150 min

Ingredients

Instructions

1. Preheat the oven to 140°C (285°F, 120°C fan-forced). Line 2 baking trays with baking paper.
2. Beat the 3 large egg whites on medium-high until soft peaks form, about 5 minutes.
3. Sift over the ¼ teaspoon cream of tartar and beat it in.
4. While beating on medium, add the ¾ cup (150 g) caster sugar one tablespoon at a time, waiting 20 seconds between additions.
5. Once all the sugar is in, keep beating on medium-high until the whites are thick, glossy and stiff. Rub a little between your fingers to check no sugar grains remain; if they do, keep beating.
6. Pour the 75 g melted and slightly cooled dark chocolate over the top and fold through just twice, carefully.
7. Scoop large spoonfuls of the mixture with a large ice cream scoop onto the trays, at least 2 inches apart.
8. Bake on the middle rack for 1 hour, until the meringues release easily from the paper. If they are still sticky, bake longer.
9. Cool completely before storing in an airtight container in a cool, dry place for up to 3 weeks.

Summarized from Sugar Salt Magic's video. Watch it for the details.