Chocolate Meringue Swirls for the Chicago Food Blogger Bake Sale

>This weekend, Share our Strength has organized a massive food blogger bake sale across the country, a national effort to end childhood hunger in America. In Chicago, our Chicago Food Blogger Bake Sale will be on Saturday from 12 to 3 at the Poison Cup Wine and Art Boutique. Last year’s national bake sale raised over $1 Million!

If you’re in the area, plan to stop by and treat yourself to goodies baked by over 20 Chicago food bloggers including:

I always have a tough time choosing just one cookie to bake for an occasion. My favorite are these elegant yet deceptively fudgy chocolate meringue swirl cookies. Their delicate shell yields to a moist chocolatey center, and they’re surprisingly easy to make, easy to whip up in under an hour.

I have a few other ideas and I may end up making more than one cookie. Stay tuned for tomorrow’s dulce de leche sandwich cookies, as I continue my love affair with making batches of dulce de leche on the stove.

Chocolate Meringue Swirl Cookies 
(Makes 50)
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients
4 oz semisweet chocolate (chopped) (about ½ cup)
4 large egg whites
1 cup of sugar

  1. Preheat oven to 275°F. Line 2 baking sheets with parchment or silpat; set aside. 
  2. In a medium saucepan, bring 1-2 inches water to a simmer. Place chocolate in a heatproof bowl over simmering water. Melt, stirring occasionally. Set aside to cool slightly.
  3. 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.
  4. Remove bowl from mixer and drizzle melted chocolate over egg whites, folding in with a rubber spatula until just marbled. Barely mix it! The more you stir, the less interesting these meringues will be.
  5. 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. 
  6. Transfer pans to wire rack to cool completely before removing cookies from parchment. Store in airtight container.

7 Responses to Chocolate Meringue Swirls for the Chicago Food Blogger Bake Sale

  1. Maris says:

    >I can't wait for Saturday! These look amazing.

  2. Becca says:

    >Yum…I have always wanted to make meringue cookies and these look amazing!

  3. Swisher Sweets says:

    >It is such a very best dish you shared with us. I really like it very much. Very yummy and delicious.

  4. Kelly says:

    >I'm very excited for this bake sale. It was tons of fun last year and it sounds like this year there is going to be such a fantastic variety of sweets. Yum!

  5. MJ Tam says:

    >I may be there to say hi to you and Maris! Did you meet her at the Chicagonista Christmas party?

  6. hjurgens says:

    >My Mom used to make something like these but I lost the recipe. May have to try these this weekend

  7. [...] Chocolate Meringue Swirls from Chef Druck Musings: [...]

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