Chocolate Meringue Cookies
These easy chocolate meringue cookies are light, crisp and melt in your mouth. Made with only 5 ingredients and swirled with chocolate for extra flavor. This recipe makes about 24 medium meringue cookies.
Equipment
- 1 large bowl
- electric mixer
- Baking pan
- kitchen scale
Ingredients
- 3 (110 grams) egg whites
- ¾ cups (170 grams) granulated sugar
- ⅛ teaspoon salt
- 1 tablespoon (10 grams) corn starch
- ¼ cup (30 grams) chocolate melts or chips
Instructions
- Preheat oven to 200℉. Line a baking sheet with parchment paper.
- Make Swiss meringue. Add water to saucepan and bring to simmer. Place a heatproof mixing bowl over the pot with water to create a double boiler. The water should not touch the bottom of the bowl. Add egg whites and sugar and whisk constantly until the mixer feels warm and sugar is fully dissolved. Test by rubbing a little mixture between your fingers. It should feel smooth not grainy.
- Whip the egg whites and sugar. Remove the mixture from the heat. Add a little bit of salt. Beat on low for 1 minutes, then increase to high speed and whip until stiff, glossy peaks (6-8 minutes).Note: if you skip the Swiss meringue method described above, the eggs while take much longer to whip.
- Fold in corn starch. Gently fold in the cornstarch using a silicone spatula.
- Add chocolate. Melt the chocolate in a microwave or over the pot you used for meringue. Let it cool slightly. Chocolate should be warm, not hot before adding to the meringue(85-95℉). Drizzle chocolate into the meringue, one spoonful at a time, gently folding after each addition. Do not fully mix, you want visible swirls.
- Shape cookies. Using two spoons, scoop the mixture with one and scrape it off onto the parchment paper with the second one, forming the cookies. You can also pipe the meringue if desired.
- Bake the meringue cookies. Bake the cookies in the preheated to 200℉ oven for about 40-50 minutes or until they look dry and can be easily lifted off the parchment paper.
- Cool the cookies. Turn off the oven , crack the door open and let the cookies cool inside for at least 30-40 minutes to avoid rapid temperature changes. Remove from oven and let cool at room temperature.
Notes
You can also use French meringue method by skipping the step of warming the egg whites and sugar. But in experience, the Swiss meringue method works best meringue cookies because it creates a more stable, smooth meringue. Since the sugar is fully dissolved, there is also no chance for a gritty texture.
Before your start, wipe the bowl, whisk and the mixer whisks with a little bit of vinegar. This trick removes any grease which can make your meringues flat.
Once you fold in the chocolate, scoop them into cookies and bake right away. Meringue mixture should not be sitting out.
If you like them chewy inside, bake them at 225 for about 30-40 minutes only.
Nutrition
Serving: 1eaCalories: 48kcalCarbohydrates: 8.2gProtein: 0.5gFat: 0.4gSaturated Fat: 0.2gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gSodium: 32mgSugar: 7.7g
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