Description

Delight in these light and crispy Chocolate Swirl Meringue Cookies, featuring airy whipped egg whites swirled with smooth semi-sweet chocolate for a stunning marbled effect. Perfectly baked at low temperature for a crisp exterior and melt-in-your-mouth texture, these elegant treats are ideal for special occasions or a sophisticated everyday snack.

Ingredients

Scale

Chocolate Swirl

2 ounces (55g) semi-sweet chocolate, finely chopped

Meringue

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 for topping

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Set them aside for later use.
Melt the Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring after each until smooth and fully melted. Allow the chocolate to cool slightly before folding it into the meringue batter.
Whip Egg Whites: In a completely clean, residue-free large glass or metal mixing bowl, combine the egg whites, cream of tartar, and salt. Using a handheld or stand mixer with a whisk attachment, beat the mixture on high speed until soft peaks form, about 2 minutes.
Add Sugar and Beat to Stiff Peaks: With the mixer running on high, slowly add the granulated sugar and continue beating until stiff and glossy peaks form, about 2 more minutes. Be careful not to overbeat to maintain the perfect texture.
Fold in Melted Chocolate: Gently fold the melted chocolate into the meringue mixture just enough to create swirls. Avoid fully incorporating the chocolate to maintain the beautiful swirl pattern. You can reserve some chocolate for drizzling inside the piping bag if desired.
Prepare Piping Bag and Pipe Swirls: Fit an open star piping tip (such as Wilton 1M) onto your piping bag. Drizzle any leftover chocolate inside the bag for extra swirl effect, then fill the bag with half of the meringue batter to start. Pipe 1.5-inch swirls onto the prepared baking sheets, spacing them 1-2 inches apart since they won’t spread. Optionally, top with sprinkles.
Bake the Meringues: Bake both trays in the preheated oven for 1.5 hours. Do not open the oven door during baking to prevent deflation. After 1.5 hours, turn off the oven and let the meringues remain inside as the oven cools down slowly for an additional 30 minutes or until completely cool. This gradual cooling ensures a crisp texture.
Cool and Remove from Sheets: Remove the meringue cookies from the oven and let them cool completely on the baking sheets. Once cool, carefully remove them using a flat spatula to avoid breaking.
Store Properly: Store the cooled meringue cookies in an airtight container at room temperature. They will keep fresh and crispy for up to 2 weeks.

Notes

Ensure egg whites are at room temperature for better volume when whipping.
Use a clean, grease-free bowl to whip egg whites successfully.
Do not overbeat the egg whites to prevent dryness or cracking of meringues.
Allow meringues to cool inside the oven to avoid cracking due to sudden temperature changes.
Optional sprinkles add color and extra fun to the cookies.
Chocolate swirl folding is gentle to maintain aesthetics; avoid fully mixing.
Meringues can be piped closer together as they do not spread during baking.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate swirl meringue cookies, chocolate meringue, meringue cookies, crispy meringue, baked meringue, dessert cookies