Bring out your muffin tins, we have a new use for them! Filling them with meringue and then baking creates a crispy outside, chewy marshmallow-like inside for the ultimate sweet treat. Serve these mini desserts at your next dinner party for a showstopping finish. Don't forget the final touch and fill them with boozy strawberries and whipped cream!
For the Chocolate Swirled Meringues
- 3 large egg whites, at room temperature
- 3/4 cup caster, or superfine sugar
- 1/4 teaspoon white vinegar
- 1/4 teaspoon salt
- 3 ounces melted dark chocolate
rosè strawberries and whipped cream filling
- 11/2 cups thinly sliced strawberries
- 2 tablespoons sugar
- 1/3 cup rosè
- 1 cup cold heavy whipping cream
chocolate swirled meringues
Line a muffin pan with 8-10 muffin liners. Preheat the oven to 250˚F. 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 cup 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 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 until all the chocolate has evenly 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.
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.
To make 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 cup of the sugar/rosè mixture and return to high speed until medium-firm peaks from.