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. 

Chocolate Swirl Meringue Cookies

Why You’ll Love This Recipe

 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 saltย 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

How to store cookies?

Keep Chocolateย Swirl Meringue Cookies in an airtight container for up to a week at room temperature.ย 

Can use milk chocolate in this recipe?

Yes, you can use milk chocolate. But Dark Chocolate will work better.

Chocolate Swirl Meringue Cookies

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!

Recipe

Chocolate Swirl Meringue Cookies

Chocolate Swirl Meringue Cookies

Marina Voronkov
These gluten-free Chocolate Swirl Meringue Cookies are crispy on the outside and soft and chocolaty on the inside.ย 
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 46 kcal

Equipment

  • 1 stand mixer or electric hand mixer

Ingredients
  

  • 40 gr (ยฝ 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 starchย 
  • 5 gr (1 teaspoon) lemon juice
  • 1 gr saltย 

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.ย 
  • Put chocolate into the pipping bag and melt in the microwave using 15-20 sec intervals.ย 
  • Add lemon juice to the meringue and continue beating for another minute.ย 
  • Drizzle melted chocolate over the meringue and mix with the help of the spatula for 2-3 times (not more).ย 
  • Spoon out the mixture and drop it onto parchment paper.ย 
  • 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.ย 
  • Gently peel chocolate meringues from the parchment paper and serve with fresh raspberries or other berries.

Notes

Measure all ingredients correctly.ย 
Use good quality chocolate.ย 

Nutrition

Serving: 1cookieCalories: 46kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.2gCholesterol: 0.05mgSodium: 23mgPotassium: 18mgFiber: 0.2gSugar: 9gVitamin A: 1IUVitamin C: 0.1mgCalcium: 2mgIron: 0.2mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!

3 Comments

  1. 5 stars
    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.

  2. 5 stars
    I every time used to read piece of writing in news papers but now
    as I am a user of web therefore from now I am using
    net for content, thanks to web.

5 from 3 votes (1 rating without comment)

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