“Have yourself a merry little Christmas.” That song has been echoing in my mind. A little Christmas. A simple Christmas. I don’t know if I can hold onto that zen when I visit my daughter & the”littles” over the holidays, but I’m hanging on to that feeling now. And these Chocolate Swirl Meringue Cookies are helping me!
Chocolate Swirl Meringue Cookies
See, there’s nothing simpler than these Chocolate Swirl Meringue Cookies. The idea of Meringue Cookies came from a dear friend in South Dakota. She was a huge source of support & inspiration while I was caring for the folks (who are doing fine, by the way and seem to be relieved to live their lives on their own!) “M” also bakes cookies at Christmas, lots and lots of cookies, including Meringue Cookies.
About Chocolate Swirl Meringue Cookies:
Honestly, I don’t think I ever paid much attention to Meringue Cookies before I tried hers. Why would I when there are richer offerings on the table? Am I wrong, here? Seriously, right? But if you love Meringue Cookies, you know I was missing out. Meringues are a complete surprise if you haven’t had one, before. They’re crispy with just a bit of a chewiness about them and the texture etherial.
But when you combine chocolate and meringue, the chocolate transforms in these cookies. It becomes like little rivers that dry into an intense chocolate flavor. It hardly seems like chocolate at all. It’s like the true “essence” of chocolate.
Chocolate Swirl Meringue Cookies
Making Chocolate Swirl Meringue Cookies:
The chocolate you use matters. The meringue is so simple, subtle nuances shine through. If you’d like, enhance it with the faintest touch of coffee. You won’t taste the coffee in the finished cookies, but it does intensify the chocolate flavor. A half teaspoon of espresso powder will do the trick. Or if you do want to taste the coffee and want a coffee mocha type flavor, use more.
A little peppermint is good in these cookies, too. Use a little peppermint. Or more peppermint if that’s your jam. I went half peppermint and half without and that was easy enough to do. I took out half the meringue and mixed the extract with what remained in the mixing bowl.
These cookies can be piped and they’re gorgeous, but that seemed like a lot of messy work when they’re kind of glorious in their rustic beauty when dolloped on the cookie sheet with a scoop. I tried to dust just half of the cookie with cocoa powder…my thought was to up the chocolate flavor but still have a “clean” portion of the cookie to pick up.
Chocolate Swirl Meringue Cookies
Saving Money on Chocolate Swirl Meringue Cookies:
Not only are these cookies ethereally delicious, but they’re also downright frugal to make. There’s no butter, for one, which always ups the price of any baked good. I didn’t exactly price but I know the whole batch was under two dollars because I picked up the chocolate (I just used chocolate chips) in the pre-holiday sales. If you want to see other items to watch for in the sales that run from pre-Thanksgiving up to the New Year, check out my post How to Beat the Grocers, Winter Holidays.
These cookies are really gorgeous enough to give as gifts, packed between layers of parchment in a tin. If you shop second-hand stores, you’re likely to find tons of tins just for the picking. I make it a point to scout for them all year so I have a store of unusual ones come Christmas.
Do make sure to use the egg yolks if you want to be at your most frugal. This Chicken with Lemon and Artichoke is a great way to use up three yolks and cozy enough for this time of year. Almost any custard or pudding is a great way, too. Store them in a small bowl covered with about a tablespoon of water for three or four days.
Chocolate Swirl Meringue Cookies
Chocolate Swirl Meringue Cookies
- Total Time: 50 minutes
- Yield: 30 to 35 1x
- Category: Desserts Cookies
- Cuisine: American
Ingredients
- 3 egg whites, room temperature
- 3/4 cup sugar
- 1 1/2 teaspoons cornstarch (may use about 2 tablespoons of powdered sugar, instead)
- 1 teaspoon vanilla or peppermint extract, optional
- 1/2 teaspoon white vinegar
- 6 to 8 ounces chocolate, melted and cooled
- 1/2 teaspoon espresso powder, optional, to intensify the chocolate; more for a mocha flavor
Instructions
Prepare two large baking sheets with parchment paper. Preheat oven to 275 degrees.
Prepare chocolate first, melting in a double broiler or in the microwave, so it can cool as the meringue is whipped. To melt chocolate, place in a small microwave-proof bowl. Microwave for one minute, then stir. Continue to microwave in 30 second increments, stirring after each, until chocolate is nearly smooth, then stir. A butter knife works well for stirring. If chocolate is melted first and not allowed to get too hot, it should be cool by the time the meringue is whipped. Add the espresso powder to the chocolate if desired.
Place egg whites in a stand mixer bowl fitted with a whisk and whip until frothy. Mix sugar and cornstarch together. Gradually add sugar mixture to the beaten egg whites and continue beating until mixture is glossy and forms stiff peaks. Add in vinegar and vanilla or peppermint extract if using, and beat until just mixed in, scraping as necessary.
Drizzle about a third of the cooled chocolate over the meringue, using a butter knife to make one or two cuts through the top third of the meringue. Simple is better, just a quick cut or two through any big, huge dollops of chocolate is all that is needed.
Working quickly, using a two-tablespoon scoop, scoop in a manner that starts just before a drizzle of chocolate and ends after (So chocolate will show more prominently at the top.) Make about 10, then repeat the drizzling and scooping.
Place fairly closely on baking sheet (you’ll want about 17 on a sheet, so 3 across, five down, leaving room at the bottom edge for an extra two to be squeezed in.)
Bake for 35 to 40 minutes until tops are set for a chewier meringue. Add an additional few minutes for a meringue that is crispier all the way through. Remove from the oven and cool to room temperature. Store in an airtight container after completely cool.
Notes:
- Meringue whips better when there’s no trace of fat in the mixing bowl or beaters. Make sure they’re clean and if in doubt, wipe down with a little vinegar.
- Eggs whites should be bought to room temperature or be slightly warm if possible but isn’t strictly necessary. Zap in the microwave for 15 to 20 seconds.
- A two-tablespoon scoop will give a cookie that is about 2 inches across & 2 inches high. Work quickly or the last of them will be flatter and spread.
- These are done when the tops are firm, but may be baked a few minutes longer if you’d like a crisper, less chewy cookie.
- May be piped. Dollop a cup of the meringue, layer with chocolate, add another cup, then layer with chocolate. Repeat till meringue is gone.
- For a smoother, less dry chocolate in the cookie, mix the melted chocolate with 2 tablespoons of heavy cream.
Keywords: Chocolate, cocoa, Cookies, Desserts, egg whites, meringue, meringue cookies, peppermint
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I’ll be posting this recipe at Fiesta Friday #202, hosted this week by Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health.
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