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These Easy Chocolate Swirled Meringue Nests show that even the most amateur baker can make perfect meringues. These are crisp on the outside and perfectly gooey and marshmallow-y in the centre. The chocolate swirl is so fun to add and makes them look professional.
This is the ideal recipe when you have leftover egg whites. You could easily double or half the recipe, and could make one large meringue instead of 6 small ones. When making a meringue there are a couple of necessities: make sure there is no yolk in the whites, use a very clean glass, metal or ceramic bowl (no plastic), and take your time. Stay with the steps and you’ll see flawless results.
I highly recommend a good quality electric mixer (like this one) for these Easy Chocolate Swirled Meringue Nests, as there is just too much mixing to be done by hand. Make sure to line your tray with tin foil or parchment paper for best results. Silicone liners/grease etc can cause the meringue to stick. For more chocolate recipes, check out these Nutella and Hazelnut Brownies or my Ultimate Chocolate Chip Cookies. For more inspiration, head on over to my Instagram.
Easy Chocolate Swirled Meringue Nests
Ingredients
- 2 Egg Whites
- 100 g Caster Sugar
- 1/4 tsp White Wine Vinegar
- 40 g Dark Chocolate
Instructions
- Preheat the oven to 110C/100C Fan/Gas 2. Line a large baking tray with foil/parchment paper.
- Melt the dark chocolate in a small bowl in the microwave – do this in 20 second intervals to prevent the chocolate from burning. Once melted, set aside to cool.
- In a large bowl or the bowl of a stand mixer, beat the egg whites on high speed until soft peaks form.
- Gradually add in the sugar – a tablespoon at a time, until all combined. Then add the white wine vinegar and keep mixing on high speed until stiff peaks form. If you are using a stand mixer, be sure to stop the mixer and fold the mixture with a metal spoon to ensure no liquid is falling to the bottom.
- Once stiff peaks form (should take a few minutes), stop the mixer. Use a tablespoon to dollop about 6 large mounds of meringue mixture onto the baking tray.
- Use two chopsticks (or similar): dip into the chocolate, then swirl into the meringue – you don't want too much but just enough for a little chocolate swirl.
- Once you've swirled all the meringues, bake for 1 hour. Once baked, turn off the oven, open the door a little and leave for about 30 mins- 1 hour before serving!
