Meringue is the best kind of vehicle to devour whipped cream and whatever fruit is in season. In this rendition the crisp and marshmallowy meringue is swirled with ribbons of dark chocolate. I’ve used raspberries here, as their lovely tartness pairs perfectly with chocolate. I also decorated it with blooms from my garden and a dusting of cocoa. You could sprinkle some chopped pistachios for even more texture!
Vanilla and Chocolate Swirl Meringue
Description
Meringue is the best kind of vehicle to devour whipped cream and whatever fruit is in season. In this rendition the crisp and marshmallowy meringue is swirled with ribbons of dark chocolate. I’ve used raspberries here, as their lovely tartness pairs perfectly with chocolate. I also decorated it with blooms from my garden and a dusting of cocoa. You could sprinkle some chopped pistachios for even more texture!
Ingredients
6 large egg whites, room temperature
1.5 cup (300 grams) superfine sugar or cane sugar
1 teaspoon lemon juice or white wine vinegar
2 teaspoons arrowroot powder
1 teaspoon vanilla
1/3 cup cocoa powder, sifted
Instructions
- Preheat the oven to 300 degrees. Place a sheet of parchment paper on a sheet pan. Trace two 6 inch inch cake pans on the paper then turn the paper over so the circle is on the reverse side. (This way you won’t get a pencil mark on the meringue.) You can also make one large pavlova using a 9 inch pan.
- If you are using granulated sugar grind it in a food processor or blender until its fine.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low gradually increasing to medium speed until the whites have soft peaks, about 4 minutes. Add the arrowroot and increase the speed to medium high. The the mixer running slowly add the sugar, 1 tablespoon at a time. Continue beating int tile meringue is smooth and glossy- about 4-6 minutes.
- Gently fold in the vinegar or lemon juice and vanilla and mix until combined. Divide the meringue in two bowls. Gently fold the cocoa powder into one bowl- don’t overmix or it will deflate the meringue.
- Alternate adding the vanilla and chocolate meringue to the prepared circles- creating a swirl.
- Turn the oven down to 250. Place the baking tray in the oven and bake for about 1 hour minutes or until the outside is crisp and the center is soft. When the meringue is baked turn off the oven. Leave the tray in the oven to cool completely.
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