Chocolate Swirl Meringue Cookies
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Some of you asked me to post more gluten-free desserts. Well, here is one good recipe. These Chocolate Swirl Meringue Cookies are crispy on the outside and soft and chocolaty on the inside. I like to serve them with fresh berries. They are always disappearing so fast from the dessert table.
Why You’ll Love This Recipe
- These cookies are gluten-free, like my Meringue Cookies.
- Cookies are easy to make and require no baking skills.
- Great for “making ahead” dessert. Try also Cheesecake In A jar.
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 oven to 250oF and line a baking sheet with parchment paper. Beat egg whites and a pinch of salt on medium until frothy. Gradually add in sugar and continue beating on high until sugar dissolves.
Tip from Marina: To test if sugar 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 min until batter is glossy and very stiff. Meanwhile, put chocolate into the pipping bag and melt in the microwave using 15-20 sec 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 for 2-3 times (not more). Spoon out the mixture and drop it onto parchment paper.
Lower oven temperature to 200oF and bake meringue for 2 hours. Do not open the oven door! Let the meringues cool completely in the oven. Gently peel chocolate meringues from the parchment paper and serve with fresh raspberries or other berries.
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Recipe FAQs
Keep Chocolate Swirl Meringue Cookies in an airtight container for up to a week at room temperature.
Yes, you can use milk chocolate. But Dark Chocolate will work better.
If you make these Chocolate Swirl Meringue Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Chocolate Swirl Meringue Cookies
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 40 gr (½ cup) Guanaja 70 % Valrhona dark chocolate
- 3 egg whites room temperature
- 100 gr (1/2 cup) granulated sugar
- 100 gr (3/4 cup) powdered sugar
- 10 gr (1 Tablespoon) corn starch
- 5 gr (1 teaspoon) lemon juice
- 1 gr salt
Instructions
- Preheat oven to 250oF and line a baking sheet with parchment paper.
- Beat egg whites and a pinch of salt on medium until frothy. Gradually add in sugar and continue beating on high until sugar dissolves.
- Mix cornstarch and powdered sugar. Add to egg whites and continue beating for 5-7 min until batter is glossy and very stiff.
- Put chocolate into the pipping bag and melt in the microwave using 15-20 sec 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 for 2-3 times (not more).
- Spoon out the mixture and drop it onto parchment paper.
- Lower oven temperature to 200oF and bake meringue for 2 hours. Do not open the oven door! Let the meringues cool completely in the oven.
- Gently peel 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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