By Sara McCleary Updated - This post may contain affiliate links
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What do you do when you have four egg whites left over from a scientific egg yolk experiment? You make chocolate swirl meringues with sea salt of course.
I am busily curing some egg yolks at present. Well actually I’m not doing a thing, the egg yolks are happily doing their own thing covered in a curing mixture in my fridge, and over the next few days they need absolutely zero attention from moi.
But this little culinary experiment over the weekend left me with four unloved egg whites. They could have found their way to the freezer to be used later down the track. Sadly that generally results in the egg whites making their way to the garbage many months later when they have over stayed their welcome.
As these were egg whites from beautiful free range eggs I had picked up from the local framers markets that very day, I really didn’t want to see them turn into land fill in 12 months time. With chocolate on hand, these chocolate swirl meringues with sea salt were born.
I have to give credit where credit is due, they are based on Donna Hay’s Salted Caramel Swirl Meringues. As I feel Donna is a bit of a meringue queen, I generally find here meringue recipes are pretty fail proof.
I wasn’t sure how successful they would be, but swapping the dulce de leche for dark chocolate worked perfectly. The meringue stayed stable while cooking and so did the chocolate.
Once out of the oven I had gorgeous white meringues with luscious dark chocolate swirled through. Crisp meringue shell with soft gooey meringue chocolate centres. The sprinkle of sea salt before baking provides a salivating contrast against the sweetness of the meringue.
You will be surprised at how easy these chocolate swirl meringues with sea salt are to make, especially with such a visually stunning result. Plus they taste might good too.
We ate them just as they were, but they would make a great dessert topped with fresh whipped cream, some fresh berries and a few chocolate swirls.
Sara xxx
Printable Recipe
Chocolate Swirl Meringues with Sea Salt
Recipe Author: Sara McCleary
4 egg whites (from large eggs) 220g (1cup) caster sugar (superfine sugar) 1 teaspoon white vinegar 100g dark chocolate sea salt flakes
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Sweet Baking
Servings 8
Ingredients
- 4 egg whites from large eggs
- 220 grams (1 cup) caster sugar (superfine sugar)
- 1 teaspoon white vinegar
- 100 grams dark chocolate
- sea salt flakes
Instructions
Preheat oven to 150°C (300°F).
Line two baking trays with baking paper which has 4 10cm circles drawn on each. Space the circles well apart.
Make sure the egg whites have come to room temperature.
If using a stand mixer place egg whites in stand mixer bowl, alternatively if using hand beaters place egg whites in a large bowl.
See AlsoTriple Chocolate EclairsUsing the whisk attachment, whisk egg whites on a high speed until stiff peaks form. Gradually add sugar, one tablespoon at a time, leaving around 1 minute before adding more. Once all the sugar has been added scrape down sides of bowl with a spatula and then continue whisking for a further 5 minutes or until the mixture is stiff and glossy.
Add vinegar and continue whisking for a further 2 minutes or until the mixture is glossy and vinegar has been thoroughly incorporated.
Melt chocolate in a microwave safe container, check and stir as you go.
Dollop mounds of meringue on the baking trays, divide the mixture evenly between the 8 circles. Flatten the tops of your meringue mounds slightly. Working with one meringue at a time, place 1 teaspoon of melted chocolate on top, then using a butter knife swirl the chocolate through and spread the mixture to the edges of the drawn circle. Continue with the remaining meringue mounds.
Sprinkle with sea salt flakes.
Reduce oven temperature to 120°C (250°F) and place trays in the oven. Bake meringues for 30 minutes, or until they are crisp on the outside when touched.
Turn the oven off and leave the meringues in there to cool for a further 30 minutes with the oven door closed. Then take out of the oven, remove from baking paper and leave on a cake rack to finish cooling. Store in an airtight container once completely cooled.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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Reader Interactions
Comments
Jasmine
I love this recipe and have made a few batches.
Would you be able to tell me their shelf life pleaseReply
Verda
I made these and the taste is absolutely great. But I had a trobule with cracking. Some of the meringues got cracked so easily (they were too fragile). Do you have any idea why this happened or what might I have done wrong?
Thank you,
VerdaReply
John | heneedsfood
Meringues marbled with something always remind me of our last trip to Paris. The patisseries were always full of baskets piled high with a variety of flavours. I wouldn't say no to these.
Reply
Helen | Grab Your Fork
How pretty are these? Love the marble swirling effect 🙂
Reply
Robin
Looks tasty and delicious. I want to eat this chocolate
Chocolate is my best gift. Recipe is very simple.
thanks for post.Reply
