You know those combinations that are just pure perfection? The kind that makes you want to cry, or at least shed a little tear? Maybe you have no clue what I’m talking about. Maybe it’s just me, because I cry when I laugh (you do not want to see me laughing when I’m wearing make-up -it’s a mess), crying can definitely be a good thing.
In this case, it is most definitely good.
Sometimes I feel like a broken record, but I can’t say it enough.. meringue + chocolate + whipped cream = perfection.
Little clouds of perfection.
I have always said that tiramisu was my favorite, but now, I’m not so sure.
I think I have to change it into..
1. Anything meringue, cream and chocolate
3. Cinnamon rolls or semlor.. undecided
I’ll get back to you on that last one.
Now I’m curious, if you’d have to list three of your favorite desserts/pastries, what would they be? I’d love to know!
These swirly chocolatey meringues are sheer perfection. You can definitely eat them the way they are, but I decided to serve them with some nutella whipped cream. Can’t go wrong with that! They’d also be delicious with some berries, toasted nuts, chocolate sauce, caramel sauce.. you get the idea.
*If you can’t get your hands on caster sugar (or superfine sugar), just place granulated sugar in a food processor or blender and pulse a few times until fine but not powdery. Note that caster sugar is not the same as powdered sugar!
* Click the image with the recipe below to see it bigger, or scroll down to the bottom of the post!
*Recipe in Swedish here / recept på svenska här
Chocolate swirl meringues
with nutella whipped cream
Makes 4-5 large meringues
3 egg whites
175 g caster sugar
1/2 tsp vanilla extract
1/4 tsp white wine vinegar
75 g dark chocolate, melted
3/4 cup heavy cream
2 tbsp nutella
Preheat oven to 125°C (257°F). Line a baking sheet with baking paper. Whisk egg whites until frothy. Gradually add in caster sugar, then vanilla and vinegar. Whip until meringue holds stiff peaks and there is no sugar grit left. Drizzle most of the melted chocolate on top of meringue and with a spoon, just slightly fold (don’t mix). Spoon mixture onto baking sheet.
Drizzle leftover chocolate on top of meringues.
Lower oven temperature to 100°C (212°F). Bake in lower part of the oven for about 60-80 minutes (or until meringue no longer sticks to the paper). Turn off oven and leave meringues in the oven for an extra 20 minutes. Leave meringues to cool completely on a wire rack. Whip cream and nutella until soft peaks hold. Serve meringues with nutella cream and toasted nuts, berries or chocolate shavings.