Best Chewy Marbled Meringues Recipes

MARBLED MERINGUE HEARTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

CHEWY MARBLED MERINGUES

Steps:

• Preheat oven to 120C.
• Line 2 baking trays with baking paper.
• Using electric beater whisk egg whites and salt till soft peaks form.
• Gradually add sugar, a spoonful at a time.
• Whisk between each addition until combined.
• Continue to whisk for 2 minutes until thick and glossy and all sugar dissolved.
• Divide mix i half.
• Sprinkle 3 or 4 drops food colouring into one batch.
• Fold through the mix with metal spoon until colouring is just streaked through mix.
• Repeat with second batch and second colour.
• Use 2 teaspoons to spoon mix onto tray to form meringues.
• Place on oven, reduce temp to 90 C, bake for 1 hour.
• Turn off oven and allow meringues to cool in oven.

SURPRISE MERINGUES

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

CRISP CHEWY MERINGUES

Steps:

• Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
• Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
• Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
• Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
• Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.

MARBLED CHOCOLATE MERINGUES

Steps:

• Preheat oven to 275°. Line 2 baking sheets with parchment paper.
• Bring 2 inches water to a simmer in a saucepan.
• Put chocolate in heatproof bowl and set over simmering water. Melt, stirring occasionally. Set aside to cool slightly.
• In another bowl, combine egg whites and sugar. Place over simmering water and whisk until hot, 4 to 5 minutes. Transfer bowl to a mixer and beat on high speed until stiff peaks form and mixture is lukewarm, 4 to 5 minutes.
• Remove bowl from mixer and drizzle melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
• Use a soup spoon to drop batter in large mounds spaced 1 1/2 to 2 inches apart on the baking sheets.
• Bake until crunchy outside and still chewy inside, 35 to 40 minutes.
• Transfer pans to a wire rack and cool completely before removing the cookies from the parchment.
• Store in an airtight container.