Chocolate Hazelnut Orange Swirl Meringues

Yield: 12 meringues
Preparation: 45 min.
Bake time: 1 hr.


Meringues
60g egg whites (~2 eggs)
100g granulated sugar (1/2 c.)
1 tsp. orange juice
zest of 1/2 orange
25g chocolate hazelnut spread, slightly warm

Instructions

Approximately 30 minutes prior to baking, start preheating the oven to 225F (105C) and place your mixing bowl and whisk attachment in the fridge. Line a baking sheet with parchment paper.

Place the egg whites in your mixing bowl, and start to whisk on low speed. When the egg whites start to slightly foam, add in the orange juice. Turn the mixer to a higher speed, and slowly start to add in the granulated sugar. Make sure that the sugar has completely dissolved prior to adding more. Once all the sugar has been whipped in to the mixture, add in the orange zest. Keep whipping the mixture until stiff peaks form.

Carefully transfer the mixture to a piping bag (or a plastic ziploc bag). Pipe out 12 circles of meringue on to your parchment-lined baking sheet, placing each meringue slightly apart. Use a toothpick to swirl the chocolate hazelnut spread into the meringues.

Place the meringues in the oven for 1 hour. Do not open the oven door while baking. After 1 hour, turn off the oven and leave the oven door slightly cracked open to let the meringues cool for 30 minutes. Remove meringues from the oven and enjoy!


Storage
Meringues will keep in an airtight container at room temperature for 5 days.

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s