Easter

Chocolate Swirl Meringue Cookies

by:
March  2, 2016
0
0 Ratings
Chocolate Swirl Meringue Cookies
Photo by Lisa Bevin
  • Prep time 1 hour 20 minutes
  • Cook time 1 hour
  • Makes 20 cookies
Author Notes

Elegant chocolate swirl meringue cookies are sure to impress guests and are deceptively easy to make! —Lisa

What You'll Need
Ingredients
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon vanilla
  • 8 ounces semi-sweet chocolate chips
  • 2 tablespoons heavy cream
Directions
  1. Heat oven to 225 degrees F. Line a baking sheet with parchment paper.
  2. Place egg whites in a stand mixer bowl fitted with a whisk and whip until frothy.
  3. Mix sugar and cornstarch together. Gradually add sugar to the beaten egg whites and continue beating until mixture is glossy and forms firm peaks. Stir in the vanilla.
  4. Melt chocolate and heavy cream in a double boiler or in the microwave. Stir until chocolate is completely melted and smooth.
  5. Add the chocolate and meringue into to a pastry bag and pipe onto a parchment lined baking sheet. Alternatively, you can drizzle the chocolate on top of the meringue and use a spoon to drop mounds onto the baking sheet.
  6. Bake meringue for 1 hour and then turn off the oven and leave the meringues inside for an additional hour. Store meringues in an airtight container in the refrigerator.
  7. Serve with whipped cream, hot chocolate sauce and/or vanilla ice cream.
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3 Reviews

Lena
Lena December 24, 2018
Good, nice stiff meringue. Added 1/4 cup coco powder stirred in at the end of beating the meringue. But the chockalete came out the wrong texture, more like fudge. Didn’t pipe nicely, gloppy. Will leave out the cream, just use melted chockalete next time.
 
Sandy
Sandy December 7, 2017
This seemed like far too much chocolate for the amount of meringue
 
bayleaf
bayleaf October 7, 2016
Recipe does not mention when to add vanilla - I mixed it with melted chocolate. Tricky to mix heavy melted warm chocolate with cold light meringue! And messy to use piping bag - warm chocolate turns meringue a bit wet. Worked better drizzling chocolate over meringue in bowl and marbling lightly with spatula. Tastes good, grandchildren will love them!