Chocolate Swirl Meringue Cookies
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 disappear so fast from dessert table.
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How to make Chocolate Swirl Meringue Cookies
Ingredients you’ll need
- Guanaja 70 % Valrhona dark chocolate
- egg whites room temperature
- granulated sugar
- powdered sugar
- corn starch
- lemon juice
- pinch of salt
check Meringue cookies with raspberry ganache
Instructions:
Preheat oven to 250F and line a baking sheet with parchment paper.
Beat egg whites and pinch of salt on medium until frothy. Gradually add in sugar and continue beating on high until sugar dissolved.
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 crystal.
Mix corn starch and powdered sugar together. 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 into meringue and continue beating for another minute.
Drizzle melted chocolate over meringue and mix with help of the spatula for 2-3 time (not more).
Spoon out mixture and drop onto parchment paper.
Gluten free Raspberry Mousse Cups
Lower oven temperature to 200oF and bake meringue for 2 hours. Do not open 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.
How to store
You can keep Chocolate Swirl Meringue Cookies in the airtight container for up to a week in the room temperature.
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! Check also our other desserts:
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
- pinch of salt
Instructions
- Preheat oven to 250F and line a baking sheet with parchment paper.
- Beat egg whites and pinch of salt on medium until frothy. Gradually add in sugar and continue beating on high until sugar dissolved.
- Mix corn starch and powdered sugar together. 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 into meringue and continue beating for another minute.
- Drizzle melted chocolate over meringue and mix with help of the spatula for 2-3 time (not more).
- Spoon out mixture and drop onto parchment paper.
- Lower oven temperature to 200F and bake meringue for 2 hours. Do not open 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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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.