I hate wasting food, so anytime I have some extra egg whites I’m always on the hunt for what to make with them. I could always add them to a fritatta, but cookies sound like so much more fun to me, if I’m honest! I’ve previously shared a plain meringue cookie recipe, but these are so fun with a lil chocolate swirl, which also perfectly cuts the sweetness of the cookies. They’re also so, so simple, I’m willing to bet you’ve got all of the ingredients already in your pantry!
It’s a simple one! There are two components:
- the meringue – just sugar and egg whites whipped until thick and glossy, flavored with a bit of vanilla
- the chocolate swirl – melted chocolate gently folded through the meringue, you can make the swirls as thick or as small as you want by mixing the chocolate in more or less. just keep in mind that it’ll mix in a bit more as you pour it into the piping bag, if you’re using one
That’s it! And if you make this and have leftover egg yolks, I’ve got a few recipes that’ll use those up for ya:
Looking for other cookie recipes? I’ve got a bunch:
- Chinese 5 Spice Cookies
- Lemon Poppy Seed Cookies
- S’mores Cookies
- Orange Cranberry Oatmeal Cookies
- Double Chocolate Pretzel Cookies
- Chocolate Orange Cookies
- Homemade Oatmeal Cream Pies
- Chocolate Chip Peanut Butter Cookies
Chocolate Swirl Meringue Cookies
These Chocolate Swirl Meringue Cookies are so, so simple, I'm willing to bet you've got all of the ingredients already in your pantry! They are so fun with their lil chocolate swirl, which also perfectly cuts the sweetness of the cookies.
- 3 egg whites
- 1/4 tsp salt
- 1/4 tsp creme of tartar
- 2/3 C sugar
- 1 tsp vanilla extract or paste
- 2.5 oz dark chocolate, melted and slightly cooled
- prep: preheat the oven to 200*. line two baking sheets with parchment paper
- make the meringue: in the very clean bowl of a stand mixer, combine the egg whites, salt, and creme of tartar. if there is any residual grease, the eggs won't whip up correctly. mix on medium high speed until foamy
- increase the speed to high and add the sugar, 1 Tbsp at a time, until all has been incorporated. let continue to whip for another minute or two. It should have dramatically increased in volume and be white and shiny. add the vanilla extracts and mix just to combine
- swirl: pour the chocolate into the meringue mixture and fold to create your swirl. the more folding you do the smaller ribbons of chocolate you'll have
- if using a piping bag, cut off the tip of the bag and insert your tip. I used a large round tip, but just about anything will work! place the bag, tip down, into an empty glass. fold the top of the bag over the edges of the glass so it's easy to fill with the meringue mixture
- pipe or, if not using a piping bag, spoon the meringues onto the prepared sheets. if not using a piping bag, just place dollops of meringue mixture onto the sheets using two spoons
- bake: bake the meringues for 1 hour, then turn off the oven and let sit inside with the door closed until they're completely cool
- enjoy! transfer to an airtight container and enjoy!
These are beautiful!
Thank you!! They were so fun to make 🙂