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
Calories: 46kcal
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
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 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 minutes until batter is glossy and very stiff.
- Put chocolate into the piping bag and melt 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 for 2-3 times (not more).
- Spoon out the mixture and drop it onto parchment paper.
- Lower oven temperature to 200°F and bake 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.
Notes
Measure all ingredients correctly.
Use good-quality chocolate.
Nutrition
Serving: 1cookie | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Cholesterol: 0.05mg | Sodium: 23mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
