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chocolate swirled meringues with rosè berries and cream

a fun twist on the classic baked meringues! chocolate swirled meringues are baked in a muffin pan until perfectly crisp on the outside, while being perfectly marshmallow-y on the inside. make them extra memorable by filling them with rosè soaked strawberries and fresh rosè whipped cream.
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Prep Time 20 mins
Cook Time 1 hr 30 mins
cooling time 2 hrs
Total Time 3 hrs 50 mins
Course Dessert
Cuisine American, French
Servings 8 meringues

Equipment

  • stand mixer with whisk attachment
  • muffin pan
  • cupcake liners
  • two large dinner spoons
  • mixing bowls

Ingredients
  

chocolate swirled meringues

  • 3 large egg whites, room temperature
  • 3/4 c caster (super fine) sugar
  • 1/4 tsp white vinegar
  • 1/4 tsp salt
  • 3-4oz. dark chocolate, melted

rosè strawberries and whipped cream filling

  • 1 1/2 c strawberries, sliced lengthwise with leaves and stems removed
  • 2 tbsp sugar
  • 1/3 c rosè
  • 1 c heavy whipping cream

Instructions
 

chcolate swirled meringues

  • line a muffin pan with 8-10 muffin liners. preheat the oven to 250F
  • add egg whites to a clean mixing bowl. whisk on high until the egg whites get foamy. on medium-high, add sugar a teaspoon at a time every 10-15 seconds. after adding about 1/4 c of the sugar, add the white vinegar and salt. add the remaining sugar one teaspoon at a time until all the sugar has been added. adjust speed to high and beat until add the sugar has dissolved. test by rubbing meringue between your fingers. once you no longer feel sugar, its ready. melt the chocolate over a double boiler or in a microwave safe bowl in 30 second intervals, stirring unti all the chocolate has melted.
  • using a spoon, drop a swirl of melted chocolate on top of the meringue. using a large spoon, scoop a generous amount of meringue onto the spoon. gently drop meringue into a muffin liner, using the second spoon to help scrape the meringue into the cup. repeat with the remaining liners until all the meringue is gone. add melted chocolate to the bowl of meringue as needed. if you want more chocolate swirl on the top of each individual meringue, swirl an additonal teaspoon on top of each meringue, using a toothpick to help create the swirl.
  • place meringues into the oven for 90 minutes. at the end of the time, turn the oven off, crack the door and leave in the oven for 2-4 hours. remove from the oven, gently crack open the middle of the meringues, fill with rosè berries and whipped cream.

rosè strawberries and whipped cream

  • combine strawberries, sugar and rosè in a bowl, stirring to mix well. let the berries sit for 30 minutes to 1 hour. strain berries and reserve the sugar/rosè mixture for the whipped cream.
  • add heavy whipping cream into a chilled mixing bowl. whisk on low for 1 minute, gradually increasing to high speed until soft peaks form. add 1/4- all the sugar/rosè mixture and return to high speed until medium-firm peaks from.
Keyword chocolate and berries, chocolate swirled meringues, filled meringues, rosè strawberries
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