Chocolate marbled meringues recipe
Impress your guests this Easter with these marvellous chocolate marbled meringues. Topped with seasonal rhubarb and a vibrant raspberry compote, this dessert is perfect for those with a big sweet tooth! See method
- 150g classic dark chocolate 74% cocoa, broken into small pieces
- 6 medium egg whites
- 200g caster sugar
- 150g light brown muscovado sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
For the compote
- 1 orange, zested
- 1 vanilla bean pod, halved lengthways, seeds scraped out or 1 tsp vanilla bean extract
- 150g caster sugar
- 400g rhubarb, cut into 3cm pieces
- 250g pack fresh raspberries
Each serving contains
of the reference intake
- Preheat the oven to gas ½, 120°C, fan 100°C. Melt 80g chocolate in a heatproof bowl set over, but not touching, a pan of barely simmering water. Stir occasionally until smooth, then remove from the heat. Set aside to cool for 10 mins.
- Line two large baking sheets with nonstick baking paper. Put the egg whites in a large, very clean, non-plastic mixing bowl and whisk for 2-3 mins until soft peaks form. Add the sugars 1 tbsp at a time, whisking after each addition. Add the cornflour and vinegar for a softer, chewier meringue, then whisk for 5 mins or until the meringue is thick, glossy and forms stiff peaks.
- Drizzle half the chocolate over the meringue mix, making sure it's cool so as not to cook the egg whites. Then, without mixing (it will swirl in as you spoon it), spoon half the mixture in large dollops onto the baking sheets to make 5 large meringues. Make sure to space them out evenly as they will spread a little while they cook.
- Drizzle the remaining chocolate over the meringue mixture in the bowl. Spoon out 5 more meringues. Bake for 1 hr, then turn off the oven, open the door slightly and leave to cool fully for 2 hrs. This helps them to develop a crisp crust, and ensures they aren't too sticky.
- Meanwhile, make the compote. Put the orange zest, vanilla seeds, caster sugar and 300ml water in a saucepan over a low heat. Stir for 2-3 mins until the sugar dissolves.
- Add the rhubarb and poach gently for 5 mins or until soft but still holding its shape. Poach it on the lowest heat until a sharp knife easily pierces the batons. Use a slotted spoon to transfer the rhubarb to a plate, then boil the poaching liquid rapidly for 5-10 mins until syrupy. Remove from the heat, add the raspberries and the poached rhubarb to the syrup, then leave to cool completely.
- Melt the remaining 70g chocolate as in step one. Serve the meringues topped with a large spoonful of compote and drizzle with the melted chocolate.
Freezing and defrosting guidelines
Freeze the compote only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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