Introduction

Chocolate swirl meringue cookies are delicate, crisp, and wonderfully light treats with a beautiful marbled effect. These elegant cookies combine airy meringue with rich semi-sweet chocolate, making them perfect for any occasion or a sweet snack.

The image shows many small meringue cookies arranged closely together on a white marbled surface. Each cookie has a swirled, flower-like shape with two colors mixed in: a light cream and a darker brown streak. The meringues have a smooth, glossy texture with a crisp appearance. Some of the meringues are topped with tiny, round sprinkles in red, green, white, and black, adding a festive look. One meringue is broken open in the middle of the image, revealing a soft and airy inside. The arrangement is dense and even, filling the entire frame. 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) and line two large baking sheets with parchment paper or silicone baking mats. Set them aside.
Step 2: Melt the chopped chocolate using a double boiler or microwave. For the microwave, heat in 20-second bursts, stirring after each until smooth. Let it cool slightly.
Step 3: In a completely clean, residue-free large 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 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, keeping swirls visible by not fully mixing. Save 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 leftover chocolate inside the bag, then fill the bag halfway with the meringue batter.
Step 6: Pipe 1.5-inch swirls onto the prepared baking sheets, spacing them 1–2 inches apart since they don’t spread. Add sprinkles on top if you like. Continue piping until all batter is used.

Step 7: Bake both sheets together for 1½ hours. Do not open the oven during baking. After baking, turn off the oven and let the meringues cool inside for 30 minutes or until the oven is completely cool.
Step 8: Remove the meringues from the oven and cool completely on the baking sheets. Use a flat spatula to lift them gently off the sheets.
Step 9: Store the cookies covered at room temperature for up to 2 weeks.

Tips & Variations

Make sure your mixing bowl and beaters are completely clean and free of grease to achieve proper egg white volume.
Room temperature egg whites whip better than cold ones for a fluffier meringue.
For a different flavor twist, try using dark chocolate or adding a pinch of espresso powder to the melted chocolate.

Use a silicone baking mat for easy removal and even baking.
Add a few drops of vanilla extract to the meringue for extra aroma.

Storage

Store these meringue cookies in an airtight container at room temperature to keep them crisp. They stay fresh for up to two weeks. Avoid refrigeration, as moisture can soften the cookies. If they do soften, briefly reheat them in a low oven to restore crispness.

How to Serve

A pile of small, swirled meringue cookies sits on a round white plate with red floral patterns. Each meringue has a creamy beige color with light brown swirls, giving a soft textured look. They are topped with tiny red, green, and white round sprinkles that add a festive touch. Two meringue cookies are placed on a white marbled surface next to the plate, showing the delicate ruffled edges and airy texture clearly. The overall scene feels bright and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chopped chocolate?

Yes, regular chocolate chips can be used, but chopping them allows the chocolate to melt more evenly and incorporate better into the meringue.

Why do I need cream of tartar in the recipe?

Cream of tartar stabilizes the egg whites, helping them whip to stiff peaks and maintain their structure during baking.