On Friday, I shared my Oreo Truffles recipe. Dark, moist, and decadent, these little balls of indulgence will keep you going throughout the holidays. I keep a constant supply in my fridge and pop one in my mouth every time I walk through the kitchen. Didn’t you hear that there is no calorie counting during the holidays?
Today I want to share with you a recipe that is the polar opposite of the Oreo balls. Light, airy, and elegant, these Chocolate Swirl Meringues are a like a little kiss of sugar on the tongue. The chocolate center is moist and rich and the outside is light and crispy. A perfect combination. Make a couple of batches and you have the perfect treat to share with friends and neighbors when you hand out your belated holiday cards.
I often think that baking has an element of magic to it, especially when it comes to meringues. Even though I’ve been making them since I was a kid, watching the egg whites transform into a puffy cloud of white always seems like a miracle. This recipe brings a little heat to the process, making the meringues especially shiny and beautiful.
Chocolate Swirl Meringue Cookies
Makes 2 dozen
Prep Time: 15 Minutes
Cook Time: 40 Minutes
4 oz bittersweet chocolate (chopped) (about ½ cup)
5 large egg whites
1 1/4 cups of sugar
- Preheat oven to 275°F.
- Line 2 baking sheets with parchment paper or silpats and set aside.
- In a medium saucepan, bring 1 inch of water to a simmer. Place chocolate in a heatproof bowl over simmering water. Melt, stirring occasionally. Set aside to cool slightly.
- In a bowl, combine egg whites and sugar. Place over simmering water and whisk until mixture is hot, 4-5 minutes.
- Transfer bowl to mixer; beat on high speed until stiff peaks form and mixture is lukewarm, 4-5 minutes. Don’t stop too early. To test for peaks, pull the beaters out and watch for the egg whites to hold their shape.
- Remove bowl from mixer and drizzle melted chocolate over egg whites, folding in with a rubber spatula until just marbled. Don’t overmix or you’ll just end up with chocolate meringues. The marbling is what makes these cookies truly special, a mix of chewy chocolate and crisp, airy meringue.
- With a soup spoon, drop batter in large mounds spaced 1 ½ – 2 inches apart on prepared sheets.
- Bake until crunchy outside and still chewy inside, 35-40 minutes.
- Transfer pans to wire rack to cool completely before removing cookies from parchment. Store in airtight container.