Chocolate Swirl Meringues Recipe By Tasty Food

CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 100°C (210°F).
• In a bowl, separate the egg whites and whisk until soft peaks form.
• Gradually add the sugar in stages, as you whisk.
• Whisk in the vanilla extract and white wine vinegar.
• Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
• Gently fold in the melted chocolate, taking care not to overmix.
• Spoon the meringue onto a baking tray lined with greaseproof paper.
• Bake for 60 minutes, until the meringue no longer sticks to the paper.
• Serve with raspberries and strawberries.
• Enjoy!

CAPPUCCINO SWIRL MERINGUES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag or large resealable plastic bag with a star tip.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form. Beat in 3/4 teaspoon vanilla. Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue.
• Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full. Turn the bag around and spread the coffee meringue on the other half of the bag. Twist the end of the bag so the 2 colors squish together. Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart. Decorate with sprinkles.
• Bake, switching the pans halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour.

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
• Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
• Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
• Add in vanilla, just whipping until incorporated.
• Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
• Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
• Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
• Cool the meringues on the baking sheet at room temperature until no longer warm.
• To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
• Enjoy!