How to Make Chocolate & Coffee Swirl Meringue
You have probably tasted meringue before. But have you tried chocolate-and-coffee-flavoured meringue? If you still haven’t, here’s your chance! While working with genius recipe developer Magdalena Kapica-di Fazio on some great garden party and picnic snacks, she let us in on a secret: meringue is even better when it’s flavoured. Of course, we had to try it out. Now it’s your turn!
Ingredients
- 4 large egg whites at room temperature
- 1 cup caster sugar
- 1 tbsp white vinegar
- 2 tbsp instant coffee
- 100 grams melted 70% dark chocolate
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 150°C.
- Line two large trays with parchment paper.
- Using a stand mixer, whisk the egg whites at high speed until stiff peaks form. Gradually add sugar, one tablespoon at a time, leaving about 1 minute between each addition. When the sugar has been incorporated, continue whisking for another 5 minutes or until the mixture is stiff and glossy.
- Scrape down the sides of the bowl, add the vinegar, and mix for 2 minutes or until vinegar is thoroughly incorporated.
- In a small bowl, combine instant coffee, melted chocolate and vanilla extract.
- Scoop the meringue out in rounded spoonfuls onto prepared trays, leaving about 3-5cm between each mound. Spoon a small amount of the coffee and cocoa mixture (pea size) over the top of the meringue. Using a skewer, make decorative swirls.
- Reduce oven temperature to 120°C, and place the trays in the oven. Bake meringue swirls for 30 minutes or until they are crisp on the outside when touched.
- Turn the oven off, and leave meringue swirls in the closed oven for another 30 minutes.
- Remove the meringue swirls from the oven, and continue cooling on a cake rack.
- Store the meringue in an air-tight container once completely cooled.