Chocolate Swirled Meringue Cookies

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These super simple Chocolate Swirled Meringue Cookies are the delicious, but impressive treat to serve all year long! A quick to make Italian meringue piped into 2 inch circles, drizzled and swirled with melted dark chocolate, and baked until the outside is nice and crunchy, but the inside remains soft and marshmallow-y. Every bite is perfectly sweet, chocolate-y, and just melts in your mouth. They’re SO good! The best part? These cookies are only 4 ingredients, naturally gluten free, and are perfect for any and every occasion.

chocolate swirled meringue cookies in pie plate with measuring cup of melted chocolate beside, cake knife, flaked salt around, and white flowers

About The Recipe

Okay, to be completely honest, the idea for recipe happened by total accident, but I’m so happy it did! We had quite a bit of leftover Italian meringue from another recipe we were working on and had no clue what to do with it.

Originally, we were going to try baking it, just to see what happened, but I was moving a bowl and spoon of melted chocolate (we tend to test a lot of different lot in one day!), and the spoon fell into one of our meringues…

I was shocked and pretty heartbroken in that split second. I kind of just stood there for a minute to process what just happened, thinking I had ruined them. Thankfully, my mom suggested to swirl it in and see what happened!

So, that’s exactly what we did. We drizzled the rest with chocolate and used a cake tester to swirl the tops. To be honest, I wasn’t sure they were going to work, as Italian meringue is already cooked…but these cookies proved me wrong!

After 12 minutes in the oven (and an excruciatingly long 1 hour wait time), the cookies were set and beautiful. The best part? The cookies didn’t fall under the weight of the chocolate! Instead, they’re beautiful little domes with a hollow top.

overhead shot of meringue cookies in pie plate with four more cookies around, a cake knife, stack of white plates, white flowers, and measuring cup of melted chocolate beside

We knew that we needed to share this recipe with you all ASAP! It’s honestly the perfect cookie for summer weekends, holiday entertaining, or whenever you’re in need of something sweet.

Though, I will admit, the absolute best thing about these cookies is not making them…but eating them! It literally tastes like a chocolate swirled marshmallow, but with a crunchy outside. I can’t get enough! Every bite truly leaves you wanting more.

What is Italian Meringue?

Italian meringue is the most stable of all the meringues out there! It’s egg whites that are whipped to stiff peaks and slowly cooked by streaming in a hot sugar syrup. Traditionally, meringue cookies are made with a French meringue (just egg whites and sugar, whipped, and then baked).

This recipe is for Italian meringue, as we loved how it cooked and held onto the chocolate!

Reasons You Will Love These Chocolate Swirled Meringue Cookies

  • They’re so much easier to make than you might think.
  • Only FOUR ingredients.
  • Crunchy exterior, soft and marshmallow-y on the inside.
  • Perfectly sweet.
  • Makes for a great treat for any and every occasion, but especially the holiday’s!
  • Naturally gluten-free.
meringue cookies piled in pie pan with top cookie missing a bite out of it

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Egg Whites
  • Granulated Sugar
  • Water
  • Bittersweet Chocolate
egg whites, sugar, water, and chocolate chips on marble surface

How To Make Chocolate Swirled Meringue Cookies

Step 1: Make the meringue

In a bowl of a stand mixer, beat egg whites to stiff peaks.

Combine the sugar and water in a small saucepan and cook over medium low heat, stirring constantly, until sugar melts. Once melted, stop stirring and brush down the sides with a pastry brush dipped in water. Leave mixture alone until it reaches 246-250 degrees. With mixer running, pour hot sugar mixture slowly into beaten egg whites. Beat until the mixture is cooled.

Step 2: Melt chocolate

Place chocolate in a microwave safe bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.

melted chocolate on marble surface in glass bowl

Step 3: Pipe, swirl, and bake

Pipe the meringue in 2-inch circles on prepared pans. Spoon ½ teaspoon chocolate on top of meringues. Use a cake tester or toothpick to swirl chocolate.

Bake for 12 minutes. Shut off oven and let pans stand for 1 hour without opening the door.

six baked meringue cookies on sheet pan

How To Know When Meringue Is Done

Meringue is one of the most difficult things to tell when they’re perfectly baked. These cookies are also a little bit different since the meringue is pre-cooked! We found that, after 12 minutes of bake time at 250°F and then 1 hour of sitting in the oven with the oven off, these cookies were absolutely perfect. Crunchy shell, chewy center.

If you’re unsure the meringues are done, you can tap the shell and it should be, not only firm, but also hollow sounding!

Can I Use A Different Chocolate?

Absolutely! While we don’t recommend using white chocolate, you can use milk chocolate or semi-sweet chocolate. Just know that the cookies will be a LOT sweeter!

How To Store

These cookies are best eaten the day they’re made, but can be stored in a zip top or airtight container and stored at room temperature for about 1 – 2 days.

seven meringue cookies in parchment paper lined pie plate with chocolate crumbles and melted beside, white flowers on marble surface

Expert Tips

  • The egg whites for the filing need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
  • Do NOT stir the syrup once the sugar is dissolved.
  • Keep a bowl of water and pastry brush nearby. You will need to brush the sides of the pan down to keep the sugar from crystalizing.
  • Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
  • If you don’t have a piping bag, you can use a zip top plastic bag to pipe in the filling.
  • Be careful to not over-heat your chocolate.
  • Do NOT open the oven door while baking/cooling.

When you make these Chocolate Swirled Meringue Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

chocolate swirled meringue cookies in pie plate with measuring cup of melted chocolate beside, cake knife, flaked salt around, and white flowers

Chocolate Swirled Meringue Cookies

Traci
Crunchy exterior with a soft , marshmallow-y center, and just the right amount of chocolate! These Chocolate Swirled Meringue Cookies are the perfect treat for any and every occasions. The best part? They're naturally gluten and dairy free!
4.50 from 2 votes
Prep Time 10 mins
Cook Time 32 mins
Resting Time 1 hr
Total Time 1 hr 42 mins
Course Desserts
Cuisine American
Servings 12
Calories 112 kcal

Ingredients
 

Instructions

  • Heat oven to 250° F.
  • Line 2 sheet pans with parchment paper. Set aside.
  • Beat egg whites with an electric mixer to stiff peaks.
  • In a small saucepan, combine sugar and water.
  • Heat over medium heat, stirring continually, until sugar melts.
  • Stop stirring and cook sugar mixture to 246°-250° F, brushing down the sides twice with a pastry brush dipped in water.
  • With the mixer running, stream sugar into egg whites.
  • Continue beating until cool, about 10-15 minutes.
  • Place chocolate in a microwave safe bowl
  • Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
  • Pipe meringue in 2-inch circles on prepared pans.
  • Spoon ½ teaspoon chocolate on top of meringues.
  • Use a cake tester or toothpick to swirl chocolate.
  • Bake for 12 minutes.
  • Shut off oven and let pans stand for 1 hour without opening the door.

Notes

  • The egg whites for the filing need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
  • Do NOT stir the syrup once the sugar is dissolved.
  • Keep a bowl of water and pastry brush nearby. You will need to brush the sides of the pan down to keep the sugar from crystalizing.
  • Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
  • If you don’t have a piping bag, you can use a zip top plastic bag to pipe in the filling.
  • Be careful to not over-heat your chocolate.
  • Do NOT open the oven door while baking/cooling.

Nutrition

Serving: 1cookieCalories: 112kcalCarbohydrates: 24gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 0.2mgSodium: 19mgPotassium: 39mgFiber: 0.3gSugar: 24gVitamin A: 2IUCalcium: 3mgIron: 0.3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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