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Chocolate swirl meringue, melt-in-the-mouth

updated

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Ingredients for 1 servings:

  • 3 egg whites
  • 220 g sugar
  • 1 pinch of salt
  • 50 g dark chocolate

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 12 hours 50 minutes

makes 1 baking tray

Beat the egg whites with the salt until stiff, then slowly add the sugar. The meringue should be firm and glossy. Melt the chocolate in a double boiler and let it cool. Pour the cooled, but still liquid, chocolate into the meringue and very carefully fold it in briefly with a spatula. You want brown streaks to form. Now, using a spoon, place small heaps onto a baking sheet lined with baking paper. Bake in the oven at 90°C (fan/convection oven, not preheated) for 2-2.5 hours. Then let it cool in the open oven for 6-10 hours. This is easiest done overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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