Meringue cookies, I absolutely love them. They are just the right amount of everything. Just fancy enough, just sweet enough and pretty easy to make. Oh, and if you add a swirl of dark chocolate on top? Divine. These meringue cookies are also the perfect sweet to make for anyone who needs a gluten-free treat. Let’s take a look at how to make chocolate swirled meringue cookies.
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After making homemade pasta dough that utilized quite a few egg yolks I wasn’t about to let all of those egg whites go down the drain. I could have just added them to my next batch of scrambled eggs but I’d been craving something sweet so I decided to whip up (literally) some meringues.
Types of Meringue
There are three different styles of meringue and the main difference is when and how the sugar is added to the beaten egg whites. These meringue cookies are a French meringue. In a French meringue the egg whites are beaten to soft peaks and the sugar is gradually added while the mixture is whipped into firm peaks. In addition to cookies this type of meringue has a very light texture making it great for soufflés.
Italian meringues are made with a sugar syrup that has been heated to between 236 degrees and 240 degrees F, also known as the “soft-ball” stage in candy making. The hot sugar is then added to the whites after the have been whipped into soft peaks and then the entire mixture is whipped into firm peaks with a glossy appearance. Italian meringue is commonly used for buttercream frosting and mousse.
Swiss meringue is a bit more firm and dense and is typically used to make meringue cake layers and top meringue pies. Swiss meringue is made by mixing the egg whites and sugar together in a bowl over a pot of simmering water until its blended and warm, this mixture is then whipped into stiff peaks.
There are a million reasons why I love meringue cookies. They are light and perfect if you want just a little something sweet . Alternatively you can eat the entire batch with no regrets. Meringue cookies are gluten free. You can basically make any flavor combination you want. I love the je ne se quois that almond extract brings to baked goods, though vanilla extract is just as lovely. A dab of dark chocolate swirled into each meringue makes them positively decadent.
If you like these Chocolate Swirled Meringue Cookies be sure to take a look at some of these other recipes.
Chewy Espresso Chocolate Chip Cookies
Mini Pavlovas with Lime Curd and Blueberries
Cherry and Blueberry White Chocolate Chip Cookies
Apple Scones with Maple Cinnamon Glaze
Creamy Chocolate Espresso Mousse
If you make these Chocolate Swirled Meringue Cookies please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Chocolate Swirled Meringue Cookies
Equipment
- Stand Mixer or Hand Mixer
- Silicon Baking Mat or Parchment Paper
- Baking Sheet
Ingredients
- 3 Egg whites approx 1/3 cup
- 1/2 cup Sugar
- 1/4 tsp Cream of Tartar
- 1 tsp Almond Extract or Vanilla Extract
- 1/4 cup Bittersweet or Dark Chocolate chips
Instructions
- Preheat the oven to 225 degrees. Line a baking sheet with a parchment paper or a silicon baking mat.
- Using a standing mixer with a whisk attachment (you can also use a hand mixer) beat egg whites on medium speed until egg whites get frothy. Add the cream of tartar and increase the speed to high. Gradually add sugar 1-2 tablespoons at a time and continue to beat egg whites into stiff peaks (the egg whites will hold their shape when turned upside down on a spoon or a whisk) with a glossy appearance. Add extract and beat for one more minute ensuring all the sugar and extract is incorporated.
- Scoop the egg whites onto the baking sheet by rounded spoonfuls ( a very generous tablespoon) , leaving about an inch in between each meringue.
- Heat the chocolate in a microwave safe dish in 30 second intervals until it is fully melted (my microwave takes a minute). Place a small dollop of chocolate on each meringue. Using a toothpick swirl the chocolate into the meringue.
- Bake at 225 degrees for 1 hour. Fully cool on the counter and then gently peel the meringues from the parchment or silicon baking mat. If you don't eat them all in one sitting they should last for 3-4 days in an airtight container.
Notes
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Jenny says
That’s interesting, I never knew there were different types of meringue. What a great first post to start your new blog off with!
Brianna says
Thanks, I can’t wait to see where this goes!
Alan says
These look amazing
Brianna says
Thanks, they certainly don’t last too long around here 😉
Tiffany Pence says
Wow! Your pictures are gorgeous, and I love the different techniques you listed! I’m sure this new website will be a hit!
Brianna says
Thank you so much! I love seeing what you and Tom are cooking up.
Laura Arteaga says
Absolutely delicious! Thank you for the recipe 🙂
Brianna says
Bon apetit!
Emma says
These look so fun and yummy. I love meringue so I’m ready to give these a go
Brianna says
I hope you like them, let me know what you think!
Sabine says
I don’t have a sweet tooth, but these look absolutely delicious. I had no idea there were so many different types of meringue. Interesting to try them out.
Brianna says
I think these are just the right amount of sweet
Charmaine Hill says
I just love seeing what you cook and bake in Facebook and now here – yay
Brianna says
CC, thank you so much for checking this out! I’m excited to see where this new site takes me!
Jane says
I can’t remember the last time I had meringue cookies. This looks so delicious😋 I didn’t even know that there are different types of meringue.
Brianna says
The best part is you can eat a bunch and not feel overstuffed later
Deonna Harmon says
These are sooo good! Thank you for a great recipe. I can’t figure out how to post my pic! 😂😂😂
Brianna says
I’m thrilled you like these meringues 🙂