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Marbled Meringue


Marbled Meringue

Make about 18 large (2-inch) or 36 small (1-inch) meringue
recipe by hungry rabbit


2 ounces bittersweet chocolate, finely chopped, melted and cool.
2 egg whites, large at room temperature
1/8 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 teaspoon vanilla extract
1-1/2 teaspoons cornstarch


Preheat oven to 200℉/93℃ with racks on upper-middle and lower-middle position. Line two baking sheets with parchment paper.

Add egg whites to a clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy. Add cream of tartar. In crease sped to medium high and beat to soft peaks, about 2-3 minutes.

Slowly add sugar, 1 tablespoon at a time until combined. Add vanilla and beat for about 3 minutes until stiff and shiny.Sift cornstarch over the meringue and gently fold in with a rubber spatula.

Transfer meringue to a bowl. Drizzle parallel lines of melted chocolate over the surface of the meringue. (Do not stir to marble the meringue, it will happen when in the next step)

Using a spoon, scraped across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue. Use a second spoon to push mound onto prepared baking sheets, 1-1/2 inches apart.

Continue scooping until you need to drizzle more chocolate. You may not use all the chocolate.

Bake meringue for 30 minutes. Switch the baking sheet from top to bottom and rotated from front to bottom. Bake for another 30 minutes. Turn off oven and fight the urge to open oven door. Leave meringues inside to dry, about another hour.

Eat them immediately or store in an airtight container for up to 4 days.

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18 COMMENTS... read them below or add one

  1. Lydia

    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.

    • Ken | hungry rabbit

      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.

  2. 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.

  3. Ling

    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

      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

        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!

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