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Chocolate Swirled Meringue Cookies in a white bowl

Chocolate Swirled Meringue Cookies

These chocolate swirled meringue cookies are light and airy but a dollop of dark chocolate makes them decadent. Discover the best recipe for chocolate swirl Meringue Cookies.
4.98 from 44 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 24 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

This recipe makes a meringue that is crisp on the outside and soft and slighty marshmallowy on the inside, I absolutely love this contrast in textures. If you prefer a meringue that is crispy throughout at the end of the baking time turn the oven off and let the meringues finish cooling in the oven for 2 hours.
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