I made these so long ago and forgot to post the recipe. These meringues are a show stopper they are absolutely beautiful. These are delicate little cookies but once you get the hang of them they are so worth the work. Biggest concern is making sure you beat the egg whites long enough before adding the vinegar and vanilla. Make sure you beat the egg whites until they have very stiff peaks which usually takes about 5 minutes.
Recipe
Chocolate and Caramel Swirled Meringues
Ingredients
- 2 egg whites
- ½ cup sugar
- ½ teaspoon vanilla
- ¼ teaspoon white vinegar
- chocolate and caramel sundae sauce
Instructions
- Preheat oven to 275 degrees and line a baking sheet with parchment paper.
- Beat egg whites on medium until frothy. Continue beating on high until stiff peaks form, about 5 minutes.
- Gradually add in sugar and continue beating on high until batter is glossy and very stiff.
- Beat in the vinegar and vanilla and continue to beat another minute.
- Scoop out meringue batter by tablespoons onto parchment paper.
- Add a drop of the chocolate and caramel sauce on top of the batter and use a toothpick to swirl around the two sauces.
- Bake in oven for about 40 minutes until the meringues are dry on the outside. Keep from opening the oven until the end of the baking process.
- Let the meringues cool completely on the baking sheet and then gently peel them away from the parchment paper.
