Easy Chocolate Swirled Meringue Nests
A great way to use up leftover egg whites, or just as a simple dessert treat; these Easy Chocolate Swirled Meringue Nests take all the complexity out of meringues for a super cute result!
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Servings: 6
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!