Recipe Tags: 60 Minutes, Baking Sheets, Beaters, Birthday Party, Chocolate Coconut, Chocolate Meringues, Chocolate Recipes, Chopped Nuts, Coconut Flakes, Dark Chocolate, Egg Whites, Glossy Meringue, Room Temperature, Silpat, Strokes, Strong Arms, Teflon, Tsp Lemon Juice, Waterbath, Whisk
Got some extra egg whites? Make meringues! I tried these marbled chocolate meringues for a birthday party and it was a hit. Make sure to leave the meringues in the oven until cold though - they need to firm up on the inside. Top some of them with coconut flakes or chopped nuts if you’d like - it’s delicious!
They’ll keep at room temperature for a few days.
4 egg whites
250 ml sugar
1 tsp lemon juice
50 g dark chocolate
coconut flakes or chopped nuts, to decorate
Mix the egg whites and sugar in a bowl over a waterbath, and whisk until you have a thick and glossy meringue. (Use electrical beaters unless you have very strong arms!) The mixture must be hot enough for the sugar to dissolve.
Remove from heat and keep beating until the mixture is cool. Mix in the lemon juice. Melt the chocolate and fold it in with a few strokes so the mixture is nicely marbled.
Use a spoon to place dollops on two baking sheets, lined with teflon or silpat sheets. Sprinkle with coconut flakes or chopped nuts, if desired. Bake at 100°C for about 60 minutes. Turn the oven off and leave the meringues until the oven is cool, preferably over night.
Recipe in Swedish: