Marbled Chocolate Meringues
Delight your taste buds with these stunning Marbled Chocolate Meringues—a show-stopping treat that's as beautiful as it is delicious. These airy, cloud-like confections combine the sweetness of perfectly whipped meringue with the rich decadence of dark chocolate swirls, creating an irresistible marbled effect. With just a handful of simple ingredients—egg whites, sugar, dark chocolate, vanilla, and a touch of salt—this recipe masterfully balances elegance and simplicity. The step-by-step process, including a clever double boiler technique for dissolving sugar into the egg whites, ensures flawless results every time. Perfect for gifting, dessert tables, or indulgent snacking, these gluten-free treats stay fresh for up to five days, making them just as practical as they are gourmet.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 85 grams Dark chocolate (70% cocoa)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
In a clean, dry heatproof bowl, add the egg whites and pinch of salt.
Set the bowl over a pot of simmering water (making sure the bottom of the bowl doesn't touch the water) and whisk constantly until the egg whites are warm to the touch and the sugar is fully dissolved, about 2-3 minutes.
Transfer the egg white mixture to a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form, about 5 minutes.
Add the vanilla extract and beat for another 10 seconds to combine.
Meanwhile, melt the dark chocolate using a double boiler or in the microwave in 20-second intervals, stirring after each interval until smooth.
Drizzle the melted chocolate over the whipped meringue, but don’t mix—it should create streaks for the marbled effect.
Using two spoons, scoop mounds of the marbled meringue onto the prepared baking sheets. Be careful not to over-mix as you scoop to preserve the marbled pattern.
Bake in the preheated oven for 90 minutes, rotating the trays halfway through. The meringues should be dry to the touch but still light inside.
Turn off the oven and leave the meringues inside to cool completely, about 1-2 hours. This helps avoid cracks.
Once cooled, store the meringues in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 221.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
