Chocolate Swirl Meringues

Light, airy and crisp or chewy, I’ve been making meringues since I was a little girl. You either love them or hate them – I happen to love them and my husband thinks they taste like chalk. That’s ok, more for me!

Chocolate Swirl Meringues
Print Recipe
Servings Prep Time
24+ cookies, depending on size 30+ minutes
Cook Time
45 minutes
Servings Prep Time
24+ cookies, depending on size 30+ minutes
Cook Time
45 minutes
Chocolate Swirl Meringues
Print Recipe
Servings Prep Time
24+ cookies, depending on size 30+ minutes
Cook Time
45 minutes
Servings Prep Time
24+ cookies, depending on size 30+ minutes
Cook Time
45 minutes
Ingredients
  • 1 half Lemon Fresh
  • 4 each Egg Whites Room Temperature
  • 1 cup sugar White or Caster
  • 1/2 teaspoon Cream of Tartar
  • pinch salt
  • 3 1/2 ounces Chocolate Bittersweet or Semi-Sweet Chips, melted and cooled
Servings: cookies, depending on size
Instructions
  1. Preheat oven to 250 degrees F. Line large baking sheets with tin foil.
  2. Wipe down mixer whisk with the lemon half to remove any grease that may be present.
  3. In a clean bowl whisk the egg whites on medium speed until they are frothy.
  4. Add 1/4 cup of sugar, the salt, vanilla and cream of tartar. Continue to whisk on high speed until soft peaks are formed. Add the rest of the sugar by pouring it slowly into the bowl while whisking. Continue to mix until stiff peaks are formed and the meringue is thick and glossy.
  5. IF YOU ARE USING A PIPING BAG: (Not required, it's only a matter of personal preference). Assemble it with a large star tip and then carefully run large drips of chocolate down the interior sides of the bag. Add a large spoonful of meringue to the bag, then drizzle a small spoonful of chocolate on top of the meringue, then add more meringue on top of the chocolate to fill the bag. Squeeze large star-shaped cookies onto the tin foil - you can place them close together as they do not spread or run.
  6. IF YOU ARE NOT USING A PIPING BAG: Gently fold the melted chocolate into the bowl of meringue. Make sure you do not over mix! A few folds should do just fine. Use two spoons to drop out large cookies on the tin foil, finishing them with a swirl gesture.
  7. Bake for 45 minutes until set, turn off oven and let meringues cool for at least an hour to overnight.
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