These melt in your mouth meringues are crisp and airy, and with 70% dark chocolate swirled through they have just the right balance of sweet and bitter in every bite.
And after separating the eggs you can save the yolks to make my Easy Bacon Carbonara:
https://hotandcoldrunningmom.blogspot.com/2022/12/easy-bacon-carbonara.html
4 egg whites
1/2 tsp cream of tartar powder
1 1/2 cups sugar
4 oz 70% cocoa dark chocolate
Make sure to have your egg whites at room temperature before starting.
First off, melt the chocolate. Microwave squares in 20 second intervals until almost completely melted, then stir and leave to cool but not set.
Beat the egg whites on medium speed until soft peaks form, about 5 minutes. Sift the cream of tartar on top and beat through. Then start adding the sugar, 1 heaping tablespoon at a time, beating between additions. Once all the sugar has been added beat on medium high speed until stiff peaks form. That should take only a few minutes. Don't beat egg whites longer that 15 minutes in total (remember you already beat them 5 minutes to soft peak stage) or they could collapse and there is no fix for that.
Once the meringue is ready pour the melted and cooled chocolate on top. Then fold through only 2-3 times, more than that and you risk losing the "swirl".
Use a scoop or 2 spoons to dollop meringue 2" apart onto parchment lined baking sheets. (I used a 1 1/2 tbsp sized scoop here)
Bake at 300°F for 20-23 minutes, then turn off the heat and let the meringues sit in the oven for 30-60 minutes.
Store in an airtight container for 3 weeks.
Makes 58 meringues
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