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Chocolate Swirl Meringue Cookies Recipe

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★★★★★

4.8 from 54 reviews

Delightfully crisp and airy Chocolate Swirl Meringue Cookies featuring light, glossy meringue with rich semi-sweet chocolate swirls. These elegant cookies are perfect for teatime, holiday treats, or as a sophisticated dessert accent.

Ingredients

Scale

Chocolate Swirl Meringue Cookies

  • 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 for topping

Instructions

  1. Preheat Oven: Preheat your oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside for later use.
  2. Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring well after each until smooth. Allow the chocolate to cool to room temperature before folding it into the meringue.
  3. Whip Egg Whites: In a clean, residue-free large glass or metal bowl, use a handheld or stand mixer with a whisk attachment to beat the egg whites, cream of tartar, and salt on high speed until soft peaks form (about 2 minutes).
  4. Add Sugar: With the mixer still running on high speed, gradually add the granulated sugar and continue beating until stiff, glossy peaks form, approximately 2 more minutes. Be careful not to over-beat the egg whites.
  5. Fold in Chocolate: Gently fold the cooled melted chocolate into the meringue to create pretty swirls. Avoid fully mixing the chocolate to maintain the marbled effect. Optionally reserve some melted chocolate to drizzle inside the piping bag.
  6. Prepare Piping Bag: Fit a piping bag with an open star tip (such as Wilton 1M), optionally drizzle some leftover melted chocolate on the inside of the bag for extra swirls, then fill the bag halfway with the meringue batter.
  7. Pipe Meringues: Pipe 1.5-inch swirled meringue shapes onto the prepared baking sheets spaced 1 to 2 inches apart. Sprinkle with optional sprinkles if desired.
  8. Bake: Bake the meringues for 1 hour and 30 minutes without opening the oven. You can bake both sheets simultaneously if your oven size permits.
  9. Cool in Oven: Once baking is complete, turn off the oven and leave the meringues inside to cool gradually for 30 minutes or until the oven has cooled completely. This slow cooling prevents cracking.
  10. Remove and Store: Transfer the cooled meringues carefully from the baking sheets using a flat spatula. Store in an airtight container at room temperature for up to 2 weeks to maintain freshness.

Notes

  • Ensure egg whites are at room temperature for maximum volume when whipped.
  • Use a completely clean bowl and whisk for beating egg whites to avoid any fat contamination which can inhibit whipping.
  • Do not over-beat egg whites to prevent drying and cracking in the final cookies.
  • The baking sheets can be baked simultaneously if your oven allows.
  • Store meringues in an airtight container to maintain crispness and prevent moisture absorption.

Keywords: chocolate swirl meringue cookies, chocolate meringue, light dessert, gluten free cookies, airy cookies, chocolate treats, elegant cookies

Find it online: https://thefoodrecipe.com/chocolate-swirl-meringue-cookies-recipe/