Vanilla Meringues with a Chocoalte Swirl

Well hello there lovelies. I hope that you have had an amazing day! Now I usually like to share a story before I describe how delicious my new concoction was, but today I am going to switch things up. These Meringues are light, which leave a very satisfactory feeling, not an over-full feeling. They are also so simple and cheap to make, and so exquisitely beautiful. Each bite is like a cloud, soft and airy but so sweet. Not an overwhelming sweet, but the kind that will leave you with a small smile forming. The slightly bitter chocolate taste comes last and it is not only a surprising taste, but a delightful one that reels you in to grab another meringue.
*I adapted this recipe from Hummingbird High, and as per usual I tweaked a few things*


Now on to the story part; I have been completely and utterly obsessed with Vlogbrothers on YouTube. I have personally invested hours just watching their videos which are both very funny, and educating. Just about two days ago, I widened my list of YouTube channels causing me to spend most of this morning watching Connor Franta videos! I can’t stop! They are just too funny and slightly relate able. I have even pondered the idea of making a YouTube channel myself and vlogging about my baking and maybe even putting up some tutorials. Tell me; would you watch them? Feel free to email me your opinions 🙂
Earlier this week, I was emailed by a company called Baking Deco. They sell a vast selection of baking supplies, which can be found here: . I really want to order some of their supplies and try them out myself! Hopefully I will be able to do that soon 🙂
Yield: 14-16 beautiful meringues
3 egg whites
4 oz. of bittersweet or dark chocoalte
3/4 cup of granulated sugar
2 tablespoons of powdered sugar
1/2 teaspoon of white distilled vinegar
1 teaspoon of vanilla extract
1. Pre-heat the oven to 275 degrees. Line two baking sheets with parchment paper and set aside.


2. On the stove top, melt the chocolate. (I filled a sauce pan with water and placed a heatproof bowl on top to melt the chocolate. Make sure the pan is on high heat so the water may boil before adding the bowl on top) Once the chocolate is melted, set it aside to cool.


3. In a small bowl, whisk together the sugar and powdered sugar. Using a hand mixer or stand mixer, whisk the egg whites together until soft peaks form.
4. Slowly pour in the sugar mixture, vanilla extract and vinegar until everything is well incorporated.
5. Keep whisking until the mixture is glossy and has stiff peaks.
6.Slowly pour the chocolate in but do not mix it, so the meringues can have a marbled effect.
7. Pipe the meringues onto the baking sheet (1 meringue= 1 tablespoon) If you do not have anything to pipe them with, then you can use a spoon to drop them onto the baking sheet.
8. Bake the meringues for 50 minutes in the pre-heated oven.
9. Once the meringues have finished baking, carefully place them on a cooling rack and let them cool for 5 minutes.

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