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..
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!
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.
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.
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:
These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision..
