Chocolate Marbled Meringue – Sweet Perfection
Ever since we’ve tried this recipe from the magazine “sweet dreams” it has quickly become on of our go to desserts for guests. You can easily make it a couple days before, it is really simple to transport and I love the fact that it isn’t suuuper sweet. To make the meringue it really only takes you a few minutes, the baking though will take 100 minutes. The dessert is served with a orange-lemon curd, which lets you use all the yolk you didn’t need for the meringue. I hope you’ll enjoy them as much as we do!
Recipe:
Meringue:
4 egg whites at room temperature
1 pinch baking powder
220g powdered sugar, sifted
100g dark chocolate, melted
Orange Curd:
zest and juice of 1 orange
juice of 1/2 lemon
85g sugar
60g softened butter
4 yolk
Instructions:
Preheat the oven to 140°C, with fan 120°C. (280° F/ 250°F). Take two baking sheets and draw 8 circles with 8cm diameter on them. Flip the baking sheets on the other side and place them on 2 baking trays. If you want the meringue to be smaller you can vary the size. Melt the chocolate in a water bath.
Beat the egg white and the baking powder and slowly add more and more of the powdered sugar. Mix until it is shiny and the tips are stiff. (Photo 1) Fill the mixture into a piping bag and fill the circles on your baking sheets. (Photo 2) Take a hazelnut sized amount of chocolate and put it on the meringue. Take a sharp knife and marble the meringue with the chocolate. (Photo 3) Bake for 100 minutes. When the baking is done, open the door of the oven and let the meringue cool down in there.
Mix the zest, juices, sugar and butter in a pan and let it boil until the sugar dissolves. Remove the pot from the heat, add the yolk and whisk well. Move the pot back on the hot stove and keep whisking until the mass is thick and creamy. Cool it down.
Serve the meringue with the curd on the side.
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