Chocolate Meringues
These sweet, light, fluffy chocolate swirl meringues are crispy on the outside and soft and chewy on the inside!
Ingredients
- 4 Egg Whites
- 1 1/2 Cups Sugar
- 1 Tsp Vanilla
- 1 Tbsp Unsweetened Cocoa Powder
- 1 Tsp Cornstarch
Instructions
- Preheat the oven to 200˚F.
- In a large mixing bowl, or stand mixer with whisk attachment, begin whipping your egg whites on medium speed.
- Once the egg whites reach "soft peaks" add in the sugar half a cup at a time, leaving about 1 minute between each addition.
- Allow the sugar to whip into the egg whites about 3-4 minutes and then add the cornstarch and vanilla.
- Whip another 4-5 minutes, until the meringue reaches the "stiff peaks" stage. You should be able to dip the whisk in and when you pull it out the meringue creates a nice, pointed tip that doesn't flop over too much.
- Sift in the cocoa powder and fold it in with a rubber spatula or large spoon only 3-4 times. Try not to fold or mix too much if you want to keep the beautiful "swirl" look.
- Line a sheet pan with parchment paper and spoon large dollops, about 2-2 1/2" around, onto the sheet pan. Use the spoon to create fun "peaks" or manipulate the cocoa powder swirls for aesthetic if you desire, but remember not to work with it too much. Depending on how large your pans on you may need to use two pans.
- Bake the meringues for 1 hour at 200˚F. If you tap them they should feel like a hard, crispy shell. (If they feel sticky, give them another 5-10 minutes and check them again)
- After 1 hour turn off the oven, but leave the meringues in the oven so they can cool off very gradually. Pulling them out immediately and exposing them to cooler temperature can cause them to deflate and implode into themselves.
- Serve with fresh whipped cream or a drizzle of caramel syrup, or you can eat them as-is!
- Store them in an airtight container for up to one week.