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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

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!
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 32 minutes
Resting Time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 12
Calories: 112kcal

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 syrup 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 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 overheat your chocolate.
  • Do NOT open the oven door while baking/cooling.

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 19mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 2IU | Calcium: 3mg | Iron: 0.3mg