Marbled Meringue
December 14th, 2010 18 Comments

Marbled Meringue

I have “met” so many great and talented food bloggers on Twitter and Ken of Hungry Rabbit is one of them. Ken is one of the sweetest guys on Twitter; he is always so gentle and kind to me. Born and raised in Hong Kong, Ken is a very talented baker. As you all know, I am a hopeless case when it comes to baking, so I invited Ken to share a holiday baking recipe with us. Check out his decadent marbled meringue recipe below. If you love baking, you ought to check out his blog Hungry Rabbit (warning: major drool alert!).  And Ken, happy holidays and enjoy your vacation in Penang!! I can’t wait to hear all about it when you come back.

Greetings everyone, I’m Ken from Hungry Rabbit. As someone who started blogging not so long ago, I was excited when Bee asked me to write a guest post for Rasa Malaysia. She’s been most generous with her wealth of knowledge and blogging experience. I hope this post will encourage you to bake something to share during the holiday season.

December is a time for celebration, filled with such holidays as Hanukkah, Christmas and Kwanza. Even if you don’t observe them, it’s still the time of year for friends and family to gather over meals. That’s exactly what I have been doing for the last few weeks–plus non-stop baking of sweet treats that I pack up to bring to these gatherings…

Here’s one simple confection. It’s not exactly a holiday theme dessert but the appearance and texture of the airy meringue are great for celebrating. The streaks of chocolate through the meringue not only give it a festive
appearance but also a contrast in texture. Bits of chocolate provide a soft creaminess, while the meringue shell gives the crispiness.

Marbled Meringues are simple to make and travel well, so you can take these cloud-like morsels to any gathering.

Happy Holidays and may 2011 brings you good health, sweet treats and delicious dreams.

RECIPE HERE: Marbled Meringue
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18 comments... read them below or add one

  1. Lydia says:

    This is a very good idea. Looks delish and I am sure it will be a crowd pleaser for the holidays. Glad to discover yet another great blog from your site.

  2. Perfect… this may be on my list for a birthday party in Dec.

  3. I will so make these. Easier than macarons and I love how you described it – creaminess from the chocolate, crispiness from the meringues. Ooh la la!

  4. June says:

    I heard that when making the meringue, it’s very important that there is no water in the egg white mixture, is that correct?

    • sensation says:

      yes june..u really need a dry clean bowl before u can whip the eggwhite

    • Ken | hungry rabbit says:

      That’s true if you are making french macarons. In this case, the cornstarch and cream of tartar will do the trick for you. This recipe is pretty fail-proof, so give it a whirl. Make sure your mixing bowl is grease-free. Enjoy.

  5. sensation says:

    can someone tell me the oven temperature to make the marbled meringues?Is it really 93 degrees C?

  6. Joy says:

    Those are amazing. I love meringues.

  7. umm, meringues are such a sweet comfort treat for me, and now that I´m reading this post, I´m wondering why I never bake them, when its certainly so easy to do.

    oh, and thanks for inviting the Hungry Rabbit, so happy to discover his blog.

  8. Gail says:

    Sweet meringues marbled w/ chocolate? I’d be first in line for those.

  9. They look amazing! Wonderful job Ken, you always have the most delicious looking items :)

  10. lena says:

    wow, this looks so beautiful and would really love to try this one day.

  11. Ling says:

    What is cream of tartar? Is this ingredient a must? Any substitute to it? The quantity needed in this recipi is very minimal. What can I do with the remaining cream if I buy it?

    • Dee says:

      Cream of tartar is an acid salt (a powder, not a cream) that you’ll find in the spice section of any grocery store. It stabilizes and adds volume to egg whites and is an essential ingredient in a meringue. There really is no substitute for it (you could use white vinegar but the change in taste and texture to the finished recipe would be significant.) You needn’t worry about having leftover cream of tartar. Sealed up, the powder will keep on your spice rack forever.

      • Ling says:

        Thanks for your prompt reply. I will search for it and try out the recipe. Thanks for sharing so many good recipes. I have tried many from your site and all big success!

  12. foodskop says:

    I always have trouble printing your recipes. Is there any way to reformat the print function?

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