Chocolate Meringues | Light and Airy Dessert

Place egg whites and granulated sugar in a heatproof bowl (glass or metal). Heat over a hot water bath on low heat, stirring constantly, until the sugar has completely dissolved. Remove the bowl from the water bath and beat the mixture for about 10 minutes until stiff, forming a firm, glossy meringue.

While the egg whites are being beaten, melt the dark chocolate in a water bath as well, then let it cool slightly.

Prepare a piping bag with a star nozzle. Fill the piping bag with the egg whites and carefully let the melted chocolate run down one side of the inside of the bag to create a marble effect. Pipe large meringues onto a baking sheet lined with parchment paper, leaving some space between them.