Meringue with chocolate swirl

This has been really hard! I had to make these gorgeous meringue watch them on my countertop, waiting to be enjoyed and I cannot eat them !!! How much torture can one endure? I am almost giving in ....

I am on a little detox and it has been a week without sugar ... A WEEK! already! And here I have this beautiful post for you and while I am writing my mouth waters. My only comfort is that you are able to enjoy them and try them out, it is an easy recipe. The thing I realized is that the baking time I put down on paper can be prolonged another hour! Yes, Ii checked them at the time given but they were not done yet on the inside, so at 100°C nothing burns they only dry as they should so give it a try and make them, most important is that they are thoroughly baked. You can even prepare them days ahead they keep well after they dried ... mine wait for me to finish my inner cleansing ! And THEN I will indulge ! 

And how are you doing, are you keeping your resolutions against all temptations ? You are very brave and committed just like me! It is to our benefit, right? And we can do it: YES WE CAN !

baking meringue
Cotton flower

You Need

6 egg whites
350 grams caster sugar
1 tsp vanilla extract
1/2 tsp white wine vinegar
150 grams dark chocolate, melted in a hot water bath

Preheat oven to 125°C / 257°F.

Line two baking sheets with parchment paper. 
Whisk egg whites until frothy. Gradually add in caster sugar, then vanilla and vinegar. Whip until the egg whites hold stiff peaks and there is no sugar grit left. Drizzle 2/3 of the melted chocolate on top of meringue and with a spoon,  carefully and gently fold (don’t mix). With two spoons heap mixture onto baking sheet, you can be creative and make those meringue look all different, but try to give them all approximately the same size so they are ready at the same time.

Drizzle leftover chocolate on top of meringues, in swirls or grids.   

Lower oven temperature to 100°C / 212°F. Bake for about 70-80 minutes (or until meringue no longer sticks to the paper). 

Turn off oven and leave meringues in the oven for an extra 20 minutes.

Let the meringues cool on a wire rack. Best if you love to make desserts with lots of drama and much effect: you can brake them with your thumbs in the center and spoon liquor soaked fresh raspberries on them. Or you make layers of vanilla ice-cream with broken meringue pieces in a pretty glass. That I will definitely try and top it with the liquor infused berries ... mhhhhhhh!

Let it look really messy this time and enjoy the crisp melting texture. It is heavenly. FAT FREE !!!