It’s no secret that I’m crazy about anything meringue, and these scrumptious confections are no exception!!
There are so many ways these treats can be enjoyed, but let me tell you, they are out of this world all on their own…Mmmmm!!
They are the perfect amount of crunchy on the outside and soft and chewy on the inside. My dear foodie friend, Julie @juliedesantis makes these for her family quite frequently. I believe they are her sweet daughter’s favorite treat ;). I have been wanting to make these for a while now. I’m not sure what took me so long, but I will be making them again soon (and on a regular basis). Thank you so much Julie!!
Give Julie a follow if you’re not doing so already. You’ll be so glad you did:)!!
- 3 large egg whites, room temperature (99 grams)
- 3/4 cup caster sugar (150 grams)
- 1/4 teaspoon cream of tartar
- pinch of fine kosher salt
- 1 teaspoon pure vanilla extract
- 4 oz. chopped semi-sweet baking chocolate
Preheat oven to 225 degrees F.
Line baking sheet with parchment paper.
Melt chocolate in the microwave or by using a double boiler. Stir until smooth and set aside to cool slightly while you’re making the meringue.
Using a stand or handheld mixer, whip egg whites, cream of tartar and salt on medium speed until foamy. Increase speed to high.
Gradually add sugar a little at a time so the egg whites don’t deflate.
Add vanilla and continue to whip until stiff peaks form.
Pour the melted chocolate over the top of the meringue. Gently swirl the chocolate through the meringue using a spatula. This will leave streaks of chocolate.
Using 2 large spoons, scoop about 1/2 cup of the meringue onto the lined baking sheet in round mounds. Slightly swirl the meringue with the back of the spoon making a small peak on the top. I usually get 9 decent sized “cookies”.
Bake for 60 minutes. Turn the oven off and allow the meringues to cool in the oven for another hour. They will come off the parchment easily. The meringues are still a little warm at this point, and they are amazing!!!
Leftovers (if you have any) can be stored in an airtight container at room temperature for up to a week.
I hope you make these little clouds of deliciousness. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!!