Chocolate Swirl Meringue Cookies Recipe

Preheat oven to 250 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Melt the chocolate first so it can cool down before folding into the batter. Place the chopped chocolate in a medium heat-proof bowl. Melt in 20-second increments, stirring after each increment until completely melted and smooth. Set aside.

In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed for about 2 minutes until soft peaks form. With the mixer running on high speed, slowly add the sugar and beat for about 2 more minutes until stiff glossy peaks form. Do not over-beat.

Gently fold in the chocolate; don’t completely mix it in to maintain swirls. Unused chocolate can be added to the piping bag in the next step.

Add an open star piping tip, such as Wilton 1M, to your piping bag. Drizzle any leftover chocolate along the inside of your piping bag (optional). Add the meringue batter. It won’t all fit, so only use half to start.

Pipe 1.5 inch swirls until you use up all the batter. The cookies don’t spread, so pipe them just 1 to 2 inches apart. Top each with sprinkles, if desired.

Bake for 1 hour and 30 minutes. Do not open the oven as the meringues bake.

Turn off the oven and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.

Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.