Gaze upon the most glorious meringues of all time:
Crisp and light and airy and chewy--these are facts about meringues. And they're even better when you swirl dark chocolate and salted caramel in them and top them with a bit of sea salt. It's like magic.
They were so magical (and the recipe made so many) that I felt I needed to share them. I gave some to a bride I met with (whose wedding was on Saturday, actually) as well as my boss, Val (and her husband, Darrin-who was pretty stoked to be getting gifted with treats). Val & Darrin loved them, as did Michael, as did I.
Really-there's no reason to make any other kind of meringue cookie, in my opinion. Because once you go caramel and chocolate...you don't go back, ya know? Sometimes we spoil ourselves.
Chocolate & Salted Caramel Swirled Meringues
From Floating Kitchen
Makes about 3 dozen meringues.
- 4 egg whites, room temperature
- 1 cup granulated sugar
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon juice
- Melted dark chocolate, for swirling
- Salted caramel sauce, for swirling
- Flaky sea salt, for topping
- Preheat oven to 275F degrees. Line 2 large baking sheets with parchment paper and adjust oven racks to the upper and lower thirds (unless you have 2 ovens...then use the middle rack on both, you lucky duck.)
- Using the whisk attachment on a mixer, beat the egg whites on medium speed until small bubbles start to form. Then, on high speed, and beat until stiff peaks form. Scrape sides of the bowl.
- Gradually, a little at a time, add in the sugar as the egg whites continue to beat on high speed. After the sugar is all added, continue on high speed for about 5 minutes until stiff, glossy and able to hold it’s shape on a spoon or whisk, even when turned upside down.
- Scrape sides of the bowl and then add the vanilla extract and lemon juice, beating for 1 more minute.
- Scoop out mounded spoonfuls of the meringue onto the baking sheets, leaving about 1-2 inches in between each.
- Using smooth and liquid-y, but not hot, chocolate and caramel sauce, place a small dollop of each onto the top of each meringue (using doing 1 row at a time is easiest) and then, using a toothpick, swirl them and shape the meringues as desired (don't flatten them very much). Change out for a new toothpick as needed.
- Sprinkle the tops of the meringues with sea salt.
- Put the baking sheets with swirled meringues into the preheated oven, lowering the temperature to 250F degrees. Bake for about 40 minutes (if you're using the upper and lower third racks of the oven you may want to, halfway through, switch the racks the 2 baking sheets are on and rotate for even baking). You want the meringues to be dry to the touch and, if you broke one open, no longer wet on the inside as well.
- Allow to cool completely on baking sheets, then gently peel off the parchment paper. Best served on the day they are made, but leftovers can be stored in an airtight container at room temperature for 3-4 days (they'll get less crisp with time, but still be tasty!)
So so perty.