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Chocolate Swirl Meringue Cookies Recipe

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3.8 from 6 reviews

  • Author: Lea
  • Total Time: 2 hours 30 minutes
  • Yield: 3 servings (about 20-25 meringue cookies)
  • Diet: Gluten Free

Description

These Chocolate Swirl Meringue Cookies are light, airy, and delightfully crisp with a beautiful marbled chocolate effect. Made from whipped egg whites and sugar, gently folded with melted semi-sweet chocolate, these elegant cookies are perfect for tea time or special occasions. Their delicate texture melts in your mouth with a subtle chocolate twist.

Ingredients

Chocolate

  • 2 ounces (55g) semi-sweet chocolate, finely chopped

Meringue

  • 3 large egg whites (120g), at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2/3 cup (130g) granulated sugar
  • Optional: sprinkles

Instructions

  1. Preheat and prepare baking sheets: Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  2. Melt chocolate: Melt the finely chopped chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Let it cool slightly while preparing the meringue.
  3. Beat egg whites: In a clean, residue-free large glass or metal mixing bowl, beat the egg whites, cream of tartar, and salt on high speed until soft peaks form (about 2 minutes). Then, gradually add the sugar while beating until stiff, glossy peaks form, about 2 minutes more. Be careful not to overbeat.
  4. Fold in chocolate: Gently fold the melted chocolate into the whipped egg whites to create swirls, avoiding full incorporation to maintain the marbled effect. It’s okay not to use all the chocolate here.
  5. Prepare piping: Fit a piping bag with an open star tip (e.g., Wilton 1M). Optionally drizzle any leftover melted chocolate inside the piping bag before adding the meringue batter. Fill the bag about halfway initially.
  6. Pipe the meringues: Pipe 1.5-inch swirls of meringue onto the prepared baking sheets, spacing them 1-2 inches apart since they do not spread. Add sprinkles on top if desired. Use all the batter.
  7. Bake: Bake for 1.5 hours, keeping the oven door closed. Both baking sheets can be baked simultaneously. After baking, turn off the oven and leave the meringues inside to cool gradually for 30 minutes or until the oven is completely cool.
  8. Cool and remove: Remove meringues from the oven and allow them to cool completely on the baking sheets. Use a flat spatula to carefully transfer them once cooled.
  9. Store: Store these meringue cookies covered at room temperature for up to 2 weeks for optimal freshness.

Notes

  • Ensure your mixing bowl and utensils are completely clean and free of grease to achieve proper meringue peaks.
  • Use room temperature egg whites for better volume when whipping.
  • Do not open the oven door during baking to prevent meringues from collapsing.
  • You can adjust the amount of chocolate swirl to your preference to get a stronger or subtler chocolate taste.
  • Sprinkles are optional and add a festive touch to the cookies.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/chocolate-swirl-meringue-cookies-recipe/