Chocolate Meringue Swirls |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I was just browsing through the site and I saw these and since they make a lot of meringues here I suggested that they make these. Of course, here they make tiny ones but they were delicious! Cooling time is not included. Ingredients:
2 (1 1/2 ounce) bars godiva dark chocolate, chopped |
1 1/2 cups granulated sugar, divided (or 1/2 cup splenda granular and 1 cup granulated sugar) |
1/4 cup water |
4 large egg whites, room temperature |
1 pinch salt |
1/2 teaspoon cream of tartar |
Directions:
1. Position oven racks in the upper and lower thirds of oven.
2. Heat oven to 250°F.
3. Line 2 jelly roll pans with parchment paper and set aside.
4. Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
5. Allow chocolate mixture to cool slightly.
6. In a small, heavy sauce pan combine 1 cup of sugar and water.
7. Place over medium heat and cook, stirring constantly, until sugar dissolves.
8. Reduce heat to low and gently simmer.
9. In large bowl with electric mixer beat egg whites at medium speed until foamy.
10. Add salt and cream of tartar and beat at high speed until soft peaks form.
11. Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
12. Increase heat in saucepan to high.
13. Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
14. With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
15. Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
16. Remove bowl from mixer stand and whisk in melted chocolate just until blended.
17. Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form kiss dollops on prepared baking sheets(this is the one we opted for).
18. Space the kisses 3/4 apart = 24 meringues on each baking sheet.
19. If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2 wide at base, and spacing them 3/4 apart on each baking sheet; approx 24 meringues on each sheet.
20. Any remaining meringue will hold up to be piped or spooned after the first batch.
21. Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
22. Transfer cookies to a wire rack and cool completely.
23. Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
24. Store cookies in airtight container in a cool, dry place for up to one week.
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