Chocolate Swirl Meringue Cookies

Recipe:

Ingredient Notes:

• Egg Whites. Note that the white from one medium egg weighs around 30g. For a successful meringue, it’s a good idea to let your egg whites come to room temperature before you start—they’ll whip up with much more volume than cold ones.
• Sugar. The finer the sugar, the better your results will be. This is especially important for French meringue, which is what this recipe calls for.
• Chocolate. You have options here! You can use bittersweet, semisweet, or milk chocolate. Personally, I find a cocoa content of 55-60% gives the most balanced flavor, but feel free to choose what you like best. Either chocolate bars or drops will work.
• Cream of tartar. This ingredient helps stabilize whipped egg whites. In my experience, you can make meringue without it or replace it with a pinch of fine salt if you don’t have it.

Note on meringue technique:

You can make the meringue using the French method described in the recipe. Or, if you prefer, you can make it Swiss style.
I have written a separate article describing all the nuances of making meringue.

Let’s start cooking!

Whip the egg whites with a mixer on high speed, gradually adding sugar until stiff peaks form.

Melt the chocolate using a double boiler or microwave. Pour the melted chocolate over the meringue.

Using a spoon or rubber spatula, mix the mixture with 4-5 scooping movements.

Spoon the meringue onto a baking sheet lined with parchment paper using a tablespoon.

Place it in an oven preheated to a temperature of 110°C (230°F) and bake for about an hour and a half. The center of the meringue should remain soft.

Allow the meringues to cool, and serve.

Enjoy!

This Chocolate Swirl Meringue Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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