Introduction

Chocolate Swirl Meringue Cookies are light, airy treats with a beautiful marbled effect and a crisp texture that melts in your mouth. These delicate cookies combine the sweetness of meringue with the rich flavor of semi-sweet chocolate, perfect for an elegant dessert or snack.

Many small meringue cookies are arranged closely on a white marbled surface. Each cookie has one layer with a swirled mix of white and light brown colors, creating a soft texture with a slightly toasted look. The top of each cookie is decorated with tiny round sprinkles in red, green, white, and brown, scattered unevenly for a festive feel. One cookie in the middle is broken, showing a crunchy, airy inside with the same swirled flavor inside. The overall look is light, delicate, and sweet. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ounces (55g) semi-sweet chocolate, finely chopped
3 large egg whites (120g), at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup (130g) granulated sugar
Optional: sprinkles

Instructions

Step 1: Preheat your oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Step 2: Melt the chopped chocolate using a double boiler or microwave. If using the microwave, melt in 20-second increments, stirring after each until smooth. Let it cool.
Step 3: In a clean glass or metal bowl, beat the egg whites, cream of tartar, and salt on high speed until soft peaks form, about 2 minutes. Gradually add the sugar while continuing to beat until stiff, glossy peaks form, about 2 more minutes. Avoid over-beating.
Step 4: Gently fold the cooled chocolate into the meringue to create swirls, but don’t fully blend it in. Reserve some chocolate to drizzle inside the piping bag if desired.
Step 5: Fit a piping bag with an open star tip (such as Wilton 1M). Optionally, drizzle reserved chocolate inside the bag, then fill with half the meringue batter.
Step 6: Pipe 1.5-inch swirls onto the prepared baking sheets, spacing them about 1-2 inches apart. Add sprinkles on top if using.
Step 7: Bake for 1.5 hours. You can bake both sheets at once. Avoid opening the oven during baking.
Step 8: After baking, turn off the oven and let the meringues sit inside as it cools completely for about 30 minutes.
Step 9: Remove the meringues and cool completely on the baking sheets. Use a flat spatula to lift them off gently.

Tips & Variations

For extra glossy peaks, ensure your bowl and beaters are completely clean and free of grease.
Try using dark chocolate or white chocolate for different flavor and color contrasts in the swirls.
If you prefer, add a pinch of vanilla extract to the egg whites before beating for a subtle flavor boost.
Sprinkles add a fun touch, but chopped nuts or cocoa nibs can also be a nice alternative topping.

Storage

Store meringue cookies in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture to maintain their crisp texture. To re-crisp slightly softened cookies, warm them in a low oven (250°F/121°C) for 5–10 minutes.

How to Serve

A red plate with white leaf patterns holds about twenty small, light tan meringue cookies with swirled shapes, each topped with red, green, and white round sprinkles; several cookies have darker brown swirls mixed into the tan, giving a marbled effect. Outside the plate, on a white marbled surface, two more meringues rest, decorated similarly with sprinkles, one mostly tan and the other with green sprinkles standing out. The cookies have a crisp texture and are piped into small peaks with clean edges, all closely packed on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen egg whites for this recipe?

Yes, but be sure to thaw and bring them to room temperature before beating. Room temperature whites whip to a higher volume and help achieve better meringue texture.

Why shouldn’t I open the oven while baking meringues?

Opening the oven can cause a sudden temperature drop, which may lead to cracking or collapsing of the delicate meringues. Letting them cool slowly inside the oven helps maintain their shape and texture.