ONLY 5 INGREDIENTS AND PINCH OF PATIENCE!
The only thing about these delightful cookies is that you will be baking them a while (90 minutes plus 6 to 8 hours of resting time in the oven!) but they are really easy to put together. First, you’ll melt your chocolate. Be careful, using medium power in your microwave and never exceeding 15 seconds of time after the first minute of heating or else you’ll have burnt chocolate. Once it’s smooth and completely melted, let it cool. Then you’ll use your mixer with the whisk attachment and beat those egg whites silly along with that cream of tartar. When you get soft peaks, you can very slowly add the sugar and vanilla extract and keep on beating. When the peaks are stiff and the egg whites become glossy, you’re good to go.
So remember your cooled melted chocolate? You’ll drizzle about half of it over the egg whites and then fold it in just once. Drizzle the rest of it and fold twice more. Don’t go crazy folding it in or you’ll ruin the cool chocolate streaks. Then you’ll scoop these babies out and bake them. But you’ll have to remember to turn off the oven and let them sit after their 90 minutes of baking. Do this at night before bed, or on a day you’re not making dinner in the oven so you don’t disturb the meringues.
I found this incredible recipe on the Chocolate, Chocolate and More blog. Click the link below to see the blog and full recipe for these Chocolate Swirled Meringues.
CLICK HERE FOR RECIPE
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