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    Home » Recipes » Blog

    Chocolate Swirl Meringues with Sea Salt

    July 13, 2016 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    What do you do when you have four egg whites left over from a scientific egg yolk experiment? You make chocolate swirl meringues with sea salt of course.

    I am busily curing some egg yolks at present. Well actually I’m not doing a thing, the egg yolks are happily doing their own thing covered in a curing mixture in my fridge, and over the next few days they need absolutely zero attention from moi.

    Chocolate Swirl Meringues with Sea Salt ~ Stunning looking meringues with crisp shells and soft mallow like centres
    Chocolate Swirl Meringues with Sea Salt ~ Stunning looking meringues with crisp shells and soft mallow like centres

    But this little culinary experiment over the weekend left me with four unloved egg whites. They could have found their way to the freezer to be used later down the track. Sadly that generally results in the egg whites making their way to the garbage many months later when they have over stayed their welcome.

    As these were egg whites from beautiful free range eggs I had picked up from the local framers markets that very day, I really didn’t want to see them turn into land fill in 12 months time. With chocolate on hand, these chocolate swirl meringues with sea salt were born.

    Chocolate Swirl Meringues with Sea Salt ~ Stunning looking meringues with crisp shells and soft mallow like centres

    I have to give credit where credit is due, they are based on Donna Hay’s Salted Caramel Swirl Meringues. As I feel Donna is a bit of a meringue queen, I generally find here meringue recipes are pretty fail proof.

    I wasn’t sure how successful they would be, but swapping the dulce de leche for dark chocolate worked perfectly. The meringue stayed stable while cooking and so did the chocolate.

    Chocolate Swirl Meringues with Sea Salt ~ Stunning looking meringues with crisp shells and soft mallow like centres

    Once out of the oven I had gorgeous white meringues with luscious dark chocolate swirled through. Crisp meringue shell with soft gooey meringue chocolate centres. The sprinkle of sea salt before baking provides a salivating contrast against the sweetness of the meringue.

    You will be surprised at how easy these chocolate swirl meringues with sea salt are to make, especially with such a visually stunning result. Plus they taste might good too.

    We ate them just as they were, but they would make a great dessert topped with fresh whipped cream, some fresh berries and a few chocolate swirls.

    Sara xxx

    Printable Recipe

    Chocolate Swirl Meringues with Sea Salt ~ Stunning looking meringues with crisp shells and soft mallow like centres

    Chocolate Swirl Meringues with Sea Salt

    Recipe Author: Sara McCleary
    4 egg whites (from large eggs) 220g (1cup) caster sugar (superfine sugar) 1 teaspoon white vinegar 100g dark chocolate sea salt flakes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Sweet Baking
    Servings 8

    Ingredients

    • 4 egg whites from large eggs
    • 220 grams (1 cup) caster sugar (superfine sugar)
    • 1 teaspoon white vinegar
    • 100 grams dark chocolate
    • sea salt flakes

    Instructions
     

    • Preheat oven to 150°C (300°F).
    • Line two baking trays with baking paper which has 4 10cm circles drawn on each. Space the circles well apart.
    • Make sure the egg whites have come to room temperature.
    • If using a stand mixer place egg whites in stand mixer bowl, alternatively if using hand beaters place egg whites in a large bowl.
    • Using the whisk attachment, whisk egg whites on a high speed until stiff peaks form. Gradually add sugar, one tablespoon at a time, leaving around 1 minute before adding more. Once all the sugar has been added scrape down sides of bowl with a spatula and then continue whisking for a further 5 minutes or until the mixture is stiff and glossy.
    • Add vinegar and continue whisking for a further 2 minutes or until the mixture is glossy and vinegar has been thoroughly incorporated.
    • Melt chocolate in a microwave safe container, check and stir as you go.
    • Dollop mounds of meringue on the baking trays, divide the mixture evenly between the 8 circles. Flatten the tops of your meringue mounds slightly. Working with one meringue at a time, place 1 teaspoon of melted chocolate on top, then using a butter knife swirl the chocolate through and spread the mixture to the edges of the drawn circle. Continue with the remaining meringue mounds.
    • Sprinkle with sea salt flakes.
    • Reduce oven temperature to 120°C (250°F) and place trays in the oven. Bake meringues for 30 minutes, or until they are crisp on the outside when touched.
    • Turn the oven off and leave the meringues in there to cool for a further 30 minutes with the oven door closed. Then take out of the oven, remove from baking paper and leave on a cake rack to finish cooling. Store in an airtight container once completely cooled.

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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      Recipe Rating




    1. Jasmine

      August 23, 2017 at 12:25 pm

      I love this recipe and have made a few batches.
      Would you be able to tell me their shelf life please

      Reply
    2. Verda

      July 24, 2016 at 2:16 pm

      I made these and the taste is absolutely great. But I had a trobule with cracking. Some of the meringues got cracked so easily (they were too fragile). Do you have any idea why this happened or what might I have done wrong?
      Thank you,
      Verda

      Reply
    3. John | heneedsfood

      July 18, 2016 at 5:56 pm

      Meringues marbled with something always remind me of our last trip to Paris. The patisseries were always full of baskets piled high with a variety of flavours. I wouldn't say no to these.

      Reply
    4. Helen | Grab Your Fork

      July 14, 2016 at 11:35 pm

      How pretty are these? Love the marble swirling effect 🙂

      Reply
    5. Robin

      July 13, 2016 at 5:13 pm

      Looks tasty and delicious. I want to eat this chocolate
      Chocolate is my best gift. Recipe is very simple.
      thanks for post.

      Reply

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