Chocolate Swirl Meringue Cookies
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Light, crisp, and deliciously sweet, these Chocolate Swirl Meringue Cookies are the perfect little treat when you want something elegant without making a complicated dessert. Each cookie has a wonderfully crisp shell, a light, airy center, and beautiful ribbons of rich chocolate swirl throughout.
Table of Contents
Why You’ll Love This Recipe
- Light and crisp: They practically melt in your mouth.
- Beautiful naturally: No frosting or decorating skills required. Check Waffle or Syrniki Recipes.
- These cookies are gluten-free, like my Meringue Cookies or Zephyr.
- Make-ahead friendly: Meringues keep well when stored properly. Try also Cheesecake In A jar or Viral Mango Dessert.
- Perfect for gifting: Their delicate appearance makes them especially pretty on a cookie tray.
Ingredients Note
- Chocolate: Guanaja 70 % Valrhona dark chocolate
- Egg: Egg whites at room temperature.
- Sugar: White granulated sugar and powdered sugar.
- Corn Starch: Used for texture.
- Lemon Juice: Can be substituted with pinch of citric acid.
- Salt: A pinch of salt was used for taste.
How to Make This Recipe
Preheat the oven to 250°F and line a baking sheet with parchment paper. Beat egg whites and a pinch of salt on medium speed until frothy. Gradually add in sugar and continue beating on high until the sugar dissolves. Â
Tip from Marina: To test if sugar has dissolved, simply place a small amount of the meringue between 2 fingers and rub them together. The meringue should be smooth and without large sugar crystals.
Mix cornstarch and powdered sugar. Add to egg whites and continue beating for 5-7 minutes until the batter is glossy and very stiff. Meanwhile, put the chocolate into the piping bag and melt it in the microwave using 15-20 second intervals. Add lemon juice to the meringue and continue beating for another minute. Drizzle melted chocolate over the meringue and mix with the help of the spatula 2-3 times (no more). Spoon out the mixture and drop it onto parchment paper.Â
Lower the oven temperature to 200°F and bake the meringue for 2 hours. Do not open the oven door! Let the meringues cool completely in the oven. Gently peel the chocolate meringues from the parchment paper and serve with fresh raspberries or other berries.Â
Recipe FAQs
Keep Chocolate Swirl Meringue Cookies in an airtight container for up to a week at room temperature.Â
Yes, you can use milk chocolate. But Dark Chocolate will work better.
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Recipe
Chocolate Swirl Meringue Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Chocolate Swirl Meringue Cookies
- 40 gr Guanaja 70 % Valrhona dark chocolate
- 3 egg whites room temperature
- 100 gr granulated sugar
- 100 gr powdered sugar
- 10 gr corn starchÂ
- 5 gr lemon juice
- 1 gr saltÂ
Instructions
How to Make Chocolate Swirl Meringue Cookies
- Preheat oven to 250oF and line a baking sheet with parchment paper.
- Beat egg whites and a pinch of salt on medium speed until frothy. Gradually add in the sugar and continue beating on high until the sugar dissolves.
- Mix cornstarch and powdered sugar. Add to the egg whites and continue beating for 5-7 minutes, until the batter is glossy and very stiff.Â
- Put chocolate into the piping bag and melt it in the microwave using 15-20 second intervals.Â
- Add lemon juice to the meringue and continue beating for another minute.Â
- Drizzle melted chocolate over the meringue and mix with the help of a spatula for 2-3 times (no more).Â
- Spoon out the mixture and drop it onto parchment paper.Â
- Lower the oven temperature to 200°F and bake the meringue for 2 hours. Do not open the oven door! Let the meringues cool completely in the oven.Â
- Gently peel the chocolate meringues from the parchment paper and serve with fresh raspberries or other berries.
I’ve made these many times and I keep coming back. Making them for a weekend retreat and I can’t wait to share them with my friends and customers. I better make a double batch.
So glad you like these cookies. Thank you for sharing.
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