Chocolate Swirl Meringue Cookies
These gluten free Chocolate Swirl Meringue Cookies are crispy on the outside and soft and chocolaty on the inside.
Servings 24 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.