chocolate swirl meringue nests and giveaway

Chocolate swirl meringue nests and giveaway requires around 1 hour and 20 minutes from start to finish. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $1.4 per serving. This side dish has 195 calories, 4g of protein, and 9g of fat per serving. This recipe from Jelly Toast Blog has 861 fans. If you have baking chocolate, cream of tartar, salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is pretty good. Meringue Nests, Chocolate Caramel Meringue Cookies / Giveaway, and Strawberry Meringue Nests are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions:Preheat oven to 275 degrees. Line a baking sheet with parchment paper and set aside.In the bowl of an electric mixer, whisk together egg whites, cream of tartar and salt until foamy. Add granulated sugar one tablespoon at a time, beating between each incorporation, until egg whites are white, glossy and voluminous. Add 1 Tablespoon of Dark Muscovado sugar and beat until combined.Mix remaining teaspoon of Dark Muscovado sugar with the melted chocolate and drizzle over the top of the egg whites, but do not stir. The swirling of the chocolate will happen naturally when you scoop the meringue. Scoop egg whites and drop onto prepared baking sheet in 6 even dollops. Use the back of a spoon to create an indentation in the center. Bake for 60 minutes and then turn off the oven. Leave meringue nests in the oven for an additional 60 minutes. Remove and cool completely on wire racks.Top each nest with 1/4 cup of whipped cream and several raspberries and serve immediately. Plain meringue nests (with no toppings) can be stored at room temperature in an air tight container for several days.

 

Step by step:

1. Add granulated sugar one tablespoon at a time, beating between each incorporation, until egg whites are white, glossy and voluminous.

2. Add 1 Tablespoon of Dark Muscovado sugar and beat until combined.

3. Mix remaining teaspoon of Dark Muscovado sugar with the melted chocolate and drizzle over the top of the egg whites, but do not stir. The swirling of the chocolate will happen naturally when you scoop the meringue. Scoop egg whites and drop onto prepared baking sheet in 6 even dollops. Use the back of a spoon to create an indentation in the center.

4. Bake for 60 minutes and then turn off the oven. Leave meringue nests in the oven for an additional 60 minutes.

5. Remove and cool completely on wire racks.Top each nest with 1/4 cup of whipped cream and several raspberries and serve immediately. Plain meringue nests (with no toppings) can be stored at room temperature in an air tight container for several days.

Nutrition Information:

covered percent of daily need