These chocolate swirled meringue cookies are made from just 5 ingredients. Delightfully crisp on the outside with a melt-in-your-mouth texture inside, these naturally gluten free chocolate meringues are simply irresistible. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.
This recipe is part of my annual holiday cookie countdown called Sally’s Cookie Palooza!
What are Meringues?
Though they’re enjoyed throughout the year, meringues are extra special on holiday cookie trays. Made mostly from egg whites and sugar, meringue cookies are piped onto baking sheets and baked at a low temperature for a considerably longer time than most other cookie recipes. The low temperature guarantees the shaped meringues won’t immediately melt. Rather, they’ll crisp up on the edges while remaining puffy, light, and cloud-like in the centers. Think of a meringue cookie as an extra mini pavlova. Perfect for tea parties, paired with coffee or hot chocolate, and lovely as a decoration on cakes! 🙂 They’re also a gluten free dessert recipe—it’s always nice to have a gluten free option or two in your usual lineup of Christmas cookies!
Though I have a recipe for classic fairy-like meringues in Sally’s Cookie Addiction, I wanted to publish a meringue cookie recipe with swirls of real chocolate. If you’ve enjoyed regular meringues, wait until you taste them with chocolate baked and swirled throughout.
These Chocolate Swirled Meringue Cookies Are:
- Light-as-air
- Sweet & swirled
- Naturally gluten free
- Delicate, yet crisp
- Swirled with real chocolate
- Topped with sprinkles
Each bite is light, yet irresistibly crisp. The centers are hollow in spots and literally melt in your mouth. That’s why these cookies have been loved for so long—they’re just that good.
Meringue Ingredients
- Egg Whites: Beaten into stiff peaks, egg whites are the base of meringue cookies. Just as I recommend when making French macarons, use fresh eggs instead of carton egg whites. Here are all my recipes using egg yolks. Eggs separate much easier when they’re cold, but room temperature egg whites whip into a higher volume. Separate the eggs right out of the refrigerator, then let the egg whites sit for about 30 minutes before starting.
- Cream of Tartar: The acidity in this crucial ingredient helps the egg whites hold onto air and, like the sugar, helps prevent the egg whites from collapsing. If you’re making snickerdoodles or angel food cake, you already have this ingredient on hand. It’s sold with the spices. Because the chocolate can weigh down the batter, I use a little more cream of tartar in today’s recipe than the recipe in my cookbook.
- Salt: Salt offsets the sweetness.
- Sugar: Without sugar, the protein molecules in egg whites will collapse. Additionally, sugar helps achieve the delightfully crisp texture. (Sugar is so much more than a sweetener!) You can use regular granulated sugar in this meringue cookie recipe.
- Chocolate: You need 2 ounces of pure melted chocolate. Pick up a 4 ounce baking chocolate bar, such as Bakers or Ghirardelli, then melt half of it. You can even melt the leftover 2 ounces and dip your cooled meringues into it. No waste!
I strongly recommend using an egg separator (isn’t it cute?!). You don’t want any egg yolks in the bowl—the slightest drop of fat will prevent the egg whites from properly stabilizing. An egg separator is an inexpensive but super handy tool in the kitchen.
How to Make Chocolate Swirled Meringue Cookies
- Melt the chocolate. I recommend doing this first because the chocolate needs to cool down before folding into the meringue batter.
- Beat the egg whites, cream of tartar, and salt together. On high speed, beat these ingredients into soft peaks, pictured below on the left.
- Gradually add the sugar. Beat on high speed into stiff peaks. Stiff peaks hold their point when you lift up the whisk attachment. See picture below on the right.
- Fold in the melted chocolate. You want swirls all throughout the batter.
- Pipe onto baking sheets. I recommend using an open star tip and piping little 1.5 inch swirls. You can watch me do this in the video tutorial above. Feel free to add sprinkles on top of the piped cookies.
- Bake at a low temperature. These cookies take 1 and 1/2 hours at 250°F (121°C).
- Partially cool the meringues in the oven. Turn off the oven and let the cookies sit in the cooling oven for about 30 minutes.
- Cool the meringues completely. Remove meringues from the oven. They can cool completely right on the baking sheets.
Soft peaks, then stiff peaks:
Fold in the chocolate:
You can even drizzle some of the melted chocolate right into the open piping bag before spooning in the meringue batter. That’s what I did for this particular batch:
Success Tips for Chocolate Swirled Meringue Cookies
- No fat in the mixing bowl. Though we’ll add chocolate to the batter after the egg whites have reached stiff peaks, we can’t have ANY fat in the mixture prior to that. As you may remember from my lemon meringue pie, fat will prevent the egg whites from reaching those crucial peaks. Use a glass or metal mixing bowl. (Plastic can hold onto fat residue.) Wipe your mixing bowl completely clean and use an egg separator. Separate the egg whites one at a time and place the egg white in the mixing bowl before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch. (If an egg yolk breaks, use that for scrambled eggs the next morning!)
- Follow the recipe closely. Each ingredient is crucial. No substitutions.
- Don’t make meringues on a humid day. Weather can affect how your meringues set up before and during baking. Make meringues on a dry day to help guarantee they’ll beat into stiff peaks and crisp up in the oven.
Chocolate Swirl Meringue Cookies
- Prep Time: 20 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 2 hours, 30 minutes (includes cooling)
- Yield: 3 dozen
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.
Ingredients
- 2 ounces (55g) semi-sweet chocolate, finely chopped
- 3 large egg whites (120g), at room temperature (see note)*
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2/3 cup (130g) granulated sugar
- optional: sprinkles
Instructions
- Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.
- In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Gently fold in the chocolate. To maintain swirls, you don’t want to completely mix it in. Don’t worry if you don’t use all 2 ounces—you can add some to the piping bag in the next step.
- Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won’t all fit, so only use half to start.
- Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don’t spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.
- Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
- Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
- Cover and store meringues at room temperature for up to 2 weeks.
Notes
- Make Ahead & Freezing Instructions: Meringues stay fresh and taste wonderful for up to 2 weeks, so they’re a great cookie to make a week or so ahead of time. Baked meringues freeze well for up to 1 month. Since they are delicate, I recommend carefully arranging them in a sturdy freezer-friendly container instead of a freezer bag. Thaw at room temperature inside the container.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Double Boiler or Mixing Bowl | Electric Mixer (Handheld or Stand) | Egg Separator | Piping Bag (Reusable or Disposable) | Open Star Piping Tip (I used a Wilton 1M for the pictured cookies)
- Chocolate: For the best results, use half of a 4 ounce “baking chocolate” bar found in the baking aisle. I prefer Bakers or Ghirardelli brands. You can use semi-sweet, bittersweet, or even milk chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
- Egg Whites: For best success, I recommend using fresh eggs instead of carton egg whites. Here are all my recipes using leftover egg yolks. Eggs separate much easier when they’re cold, but room temperature egg whites whip into a higher volume. Separate the eggs right out of the refrigerator, then let the egg whites sit for about 30 minutes before starting. Separate the egg whites one at a time and place the egg white in the mixing bowl before separating the next. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- No piping tip or piping bag? No problem! Simply use a spoon to spoon 1.5 inch mounds 2 inches apart on the baking sheet.
Reader Comments and Reviews
Hi sally,
When is the best time to sprinkle the cookies? Will the sprinkles stay in place after the cookies have cooled?
Hi Christina, It’s best to add them in step 6, after piping and before baking. They won’t stick after the cookies are baked.
Can I use powdered sugar instead of granulated sugar?
I recommend sticking with granulated sugar.
I just finished making these and they came out absolutely perfect! Would you happen to know if another batch with less sugar (maybe 1/2 cup instead) would affect how they turn out? Thanks so much for another great recipe!
Hi Susannah, I don’t recommend it. Sugar is so much more than a sweetener in this recipe – it’s necessary to stabilize the egg whites and is responsible for the texture of the cookies.
Hi Sally!
Would like to ask if its ok to sub the choc with Nutella? How would you recommend to fold it in the meringue or use two piping bags to create a two tone meringue?
Hi Nuraini, Unfortunately we haven’t tested this recipe with Nutella and I fear it wouldn’t set up properly since it’s not completely solid at room temperature (like chocolate is). I recommend sticking with the recipe, but let us know if you try it!
Is there a way to make this recipe using cocoa powder instead of melted chocolate? Perhaps substitute some of the sugar for cocoa powder? I also had the chocolate harden and not work with the cookies. That, and cocoa powder is sugar free.
Hi Izabela, We haven’t tested this recipe with cocoa powder so I can’t say for sure. I don’t recommend reducing the sugar as it is a key ingredient in making meringue. You can certainly try folding in some cocoa powder instead of melted chocolate at the end – let us know if you try it!
I have made meringue cookies many many times, but when I found this recipe we were excited to try adding some chocolate. Followed the recipe exactly, and the first cookies I piped looked great, and they gradually lost stiffness as I continued. After a little time in the oven, the majority of the cookies flattened out, and were completely hollow inside by the end. Crispy and crumbled to bits.
I think the chocolate ruins the meringue when it gets too incorporated, or just in general. Meringue needs the long slow bake to dry out the mixture.. chocolate does not need to be baked for that long.
I also may have under beat the mixture, as the recipe says “about 2 more minutes”, so I was scared of over beating it. I usually beat it for several more minutes once the sugar is all added. Should have trusted my gut!
This recipe is also very small. Didn’t make many cookies. Just filled one big baking sheet. Which is frustrating, because you can’t make another batch for over an hour. Lol
Hi Sally. I followed this recipe exactly, but when I folded the melted, cooled chocolate into the meringue it hardened immediately and did not allow me to pipe because the chunks of chocolate were so big it clogged the pipping tip. Is there a reason my chocolate hardened?
Hi Kari, what type/brand of chocolate are you using? I’ve never had the chocolate harden so quickly. I usually use ghirardelli or bakers baking chocolate bars.
Hi this happened to me too, were you able to come up with a solution? If so could you share it with me??
Hi there. I did not figure out what went wrong. I was using baking discs and it just did not work. The chocolate hardened immediately. I ended up making ugly blobs, but they did taste good.
Hi! I just read this comment thread. It sounds like the chocolate seized. That could be from a little water in the bowl or from the type of chocolate used. Melting candy discs firm up faster in room temperature air vs melted chocolate chips or a chocolate bar. I used the Enjoy Life chocolate chips due to allergy reasons and the chocolate stayed liquid and folded in easily.
Hi Sally!
I hope you and you baby are well
I made these for the first time and they turned out so delicious !
Instead of swirling chocolate I folded in chocolate chips.
I also added a teaspoon of vanilla.
I found a great tip for ensuring there is no fat in the mixing bowl. I thought I would share it with you. Wish I could remember where I read it.
Wipe the bowl and whisk attachment down with a clean paper towel and vinegar.
It was so much fun making the meringue !
I followed this to a t and mine are just not peaking. I got the soft peak and after sugar added they never came back up. I added it slowly as it said. I am in the middle of doing this. Do I have any recourse for remedy or must I throw it all out? Was so excited to serve them to my grandkids for Christmas.
Hi Julie! A few factors could be the culprit for the egg whites never reaching those stiff peaks. Unfortunately, meringue is finicky– did you follow the recipe exactly including each ingredient and the careful directions? Some other factors include not beating long enough, beating too long, adding the sugar too fast, a drip of egg yolk in the mix, or grease residue in the mixing bowl.
Hi Sally,
I love your recipes and tried to make this one the other day. I followed the recipe exactly and within about ten minutes of them being in the oven they were completely flattened. I have no idea what I did incorrectly. I did notice that when I piped them onto the baking sheet they didn’t seem as firm or to hold their shape as well as yours did in the video. Any thoughts? My house is so dry (ugh!!) so I don’t think humidity was the issue.
Lauren
Hi Lauren! A few factors could be the culprit here. Unfortunately, meringue is finicky– did you follow the recipe exactly including each ingredient and the careful directions? Some other factors include not beating long enough, beating too long, adding the sugar too fast, a drip of egg yolk in the mix, or grease residue in the mixing bowl. Perhaps any of those?
Mine did the same thing. I’ve made a lot of meringues this year (a family favourite) and I was looking for something different. I think the chocolate melted in the oven, flattening them 🙁
This happened to me too. Completely flattened in the oven. I bake meringues 2-3 times a week and always add chocolate chips, but adding the melted cooled chocolate just does not work. Will not try this recipe again.
Hi Sally,
I am baking cookies to sell during festives seasons
I saw this cookies and bravely told my customers, I can make this. Bought all the ingredients and make them right now and praise the lord it came out beautifully. No hard chocolate or melt in the oven incident. Thank you for your beautiful recipe. I added vanilla extract and double the ingredients. It is also not too sweet because I added a little extra salt . It is scrummy .Thank you Sally!!
Merry Christmas Sally,
So enjoy your recipes!
This is the year of the meringue, and have bee named using your recipe, but experimenting with different flavorings/colors. I get the whites whipped to stiff peaks that are lovely, but seem to lose these with the addition of either the flavor and/or color (gel). I try to fold them in as gently as I can, but still end up with droopy peaks by the time they’re incorporated. Wondering about adding these at the beginning, before the aeration occurs. Or do you have other thoughts/suggestions?
Appreciate your feedback,
Thanks, sandee
Hi Sandra! Sometimes the slightest addition to the carefully meringue formula can disrupt those stiff peaks. The cookies still bake up wonderfully if all the other directions/recipe were followed. I’ve never tried adding the color before whipping the whites, but that’s definitely worth a shot. I can’t see any issue there.
Hi Sally! I have been following your blog for years now and it has really helped me grow as a baker. I always turn to you when I need to bake something and your recipes never let me down. Fantastic recipe and wishing you and your family happy holidays!
Without the chocolate, we call these “Forgotten Cookies”.
Regarding the chocolate, what should I use if I don’t have a baking chocolate bar? I have regular Hershey’s Bars and I also have Wilton melting wafers. Will either of those work?
Thanks & Merry Christmas!
Love that!! For chocolate- Wilton melting wafers would be the best choice 🙂
Very simple dessert to make. I barely had to do anything! It came together very quickly and I love how they turned out!
These are amazing! I followed all instructions carefully, only I let the chocolate sit too long! I didn’t realize until I poured it in and it clumped up. I made them anyway, they didnt look pretty but oh man are they so good. Crisp yet melt in your mouth. I will consider it the “first pancake” and will be making more as soon as my egg whites are room temp. I never thought to make these as it’s intimidating (and to wait 2 hours to see how you did!!) but you walked me through step by step and now these will be a staple.
I just made another batch, didn’t let the chocolate sit as long and it seized again when going in and also when lining the bag.
HI Sally,
I made these today and the taste was terrific. I need to practise a bit more with the piping but they were dried out all the way through and not chewy in the centre. Would it help to either reduce the temperature or bake for a slightly shorter time?
Hi Lorraine! The center of meringue cookies is supposed to be a bit crisp, but melt on your tongue. 🙂 These are not chewy in the center. So glad you enjoyed them!
Made these and turned them into a Christmas wreath dessert with whipped cream and berries. They were delicious. Loved the chocolate flavour. Will be making them again as gifts this weekend. Thank you for the recipe!!
I was so excited to make these cute cookies to add a gf option for my Christmas party! I added a small amount of peppermint extract and topped with crushed candycanes. They turned out a little crispier than I was expecting, but seemed to soften a little by day 2. Either way- they looked festive and were eaten up quickly at the party! Thank you for another great recipe, Sally!!
I was so excited to try these but like others, mine came out totally crispy and hollow inside; they were just a hard shell of meringue when I took them out of the oven. I live at 6100 feet in Colorado, so humidity is definitely not a problem, and I followed the beating times in the recipe and got nice stiff peaks, so I’m not sure why they collapsed during baking. So bummed!
Hi Courtney! Meringue cookies have hollow spots inside, that’s expected– see the photo. 🙂 It sounds like the cookies did set up in your oven if they were crispy. But you also noted they didn’t hold their shape? A few notes about meringues not holding stiff– did you follow the recipe exactly including each ingredient and the careful directions? There could be a few other factors including not beating long enough, beating too long, adding the sugar too fast, a drip of egg yolk in the mix, or grease residue in the mixing bowl. Perhaps any of those?
So good. I am going to make another batch though because the insides weren’t chewy at all and it was crisp all the way through. I’m thinking I need to slow the sugar down a little and beat a little longer. Regardless..the flavor was incredible..pretty sure my son ate like 5 of them before I even realized it..haha.
I just made two batches of these for 3 different parties next week. They are so easy and really so good! I am really pleased my results! They look really professional!
I haven’t made meringues in a while and have never tried chocolate meringues. This has inspired me. I usually let mine stay in the warm oven over night. Any comments about that?
Hi Lazy! You can leave these in the cooling oven for longer. Just don’t forget they’re in there when you go to pre-heat it again. I’ve done that before. Whoops!
I tried these this afternoon- the flavor was awesome, but they did not hold their shape and when fully baked, they were hollow. Can you help please?
Hi Jillian! Meringue cookies have hollow spots inside, that’s expected– see the photo. Did you follow the recipe exactly including each ingredient and the careful directions? There could be a few factors why they didn’t hold their shape including humidity, not beating long enough, beating too long, adding the sugar too fast, a drip of egg yolk in the mix, or grease residue in the mixing bowl. Perhaps any of those?
I’m glad you enjoy the flavor!
Beautiful cookies! What is the number of the tip you used to pipe them?
Hi Dora! I prefer using the Wilton 1M piping tip. Any open star tip is great.
Sally, could this recipe be used with white chocolate? Thanks!
Absolutely!
Hi Sally! I probably can’t but am i’m not able to replace the Cream of tartar with anything right?
Hi Grace, it’s best to stick with cream of tartar for these. Sometimes using a little more lemon juice works, but I recommend using cream of tartar. It’s found in the baking aisle with the spices.
I’ve always loved meringue cookies, and these look extra delicious with that chocolate swirl! I was wondering if I could do white chocolate, with finely crushed candy canes instead if sprinkles? Thanks 🙂
Absolutely! Those would be so good. You could even add about 1/4-1/2 teaspoon of peppermint extract.
Do you think melted Nutella or cookie butter/Biscoff spread could be used instead of chocolate? Or would it firm up too much to be cool enough to add to the meringue mixture?
Hi Carrie– unfortunately I haven’t tested this recipe with either and I fear neither would set up properly since neither are completely solid at room temperature (like chocolate is). I recommend sticking with the recipe, but let me know if you try it!
Sally if using a convection oven will that affect the cooking time on these cookies? I always use my convection oven when baking with larger pans or with a three-layer cake and I worry that it will affect the results.
Love the sprinkles on top!
Hi Martha! It will, yes. Lower the oven temperature by 25°F. Bake at 225°F (107°C) for about the same time– maybe even closer to 1 hour and 15 minutes or until the exterior of the meringues is no longer sticky.
Thank you Sally, and Happy Holidays to you, Kevin, Noelle and the pups! Your recipes make baking easy all year, and it is ALWAYS so helpful that you include instructions about storing/freezing/making ahead (if applicable).