Light, crisp, and delicately swirled with rich semi-sweet chocolate, these meringue cookies are a delightful treat that melt in the mouth. Made with just a few simple ingredients, they’re naturally gluten-free and perfect for gifting, holidays, or whenever I’m in the mood for something elegant yet easy to make.

Why I’ll Love This Recipe

I love this recipe because the cookies are light as air with a satisfying crunch that dissolves into sweet, chocolatey goodness. The swirl of real melted chocolate gives each one a marbled look that makes them feel special. They’re easy to customize, fun to pipe, and the hands-off baking method means I can make a big batch with minimal stress. Whether I’m baking for a party, a holiday tray, or just to enjoy with coffee, these are a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ounces (55 grams) semi-sweet chocolate, finely chopped – I prefer using baking chocolate bars for better melting
3 large egg whites, at room temperature – this helps them whip up with better volume
1/4 teaspoon cream of tartar – this stabilizes the egg whites and helps form stiff peaks
1/8 teaspoon salt – just enough to balance the sweetness
2/3 cup (130 grams) granulated sugar – added slowly to create glossy, stable meringue
Optional: sprinkles for decoration – I like to use festive sprinkles for holidays

Directions

I start by preheating the oven to 250°F (121°C) and lining two large baking sheets with parchment paper or silicone baking mats.
Then I melt the chopped semi-sweet chocolate, either in a heatproof bowl over a saucepan of simmering water (double boiler) or in the microwave in 20-second increments, stirring between each until smooth. I set it aside to cool slightly.
In a completely clean and dry metal or glass mixing bowl, I beat the egg whites, cream of tartar, and salt on high speed until soft peaks form. This takes about 2 minutes with a hand or stand mixer.
Keeping the mixer on high, I gradually add the sugar, a little at a time, and continue beating until stiff, glossy peaks form. This usually takes about 2 more minutes.
Once the meringue is ready, I gently drizzle the cooled melted chocolate over the top and use a spatula to fold it in just a few times. I don’t fully mix it—I want to see beautiful chocolate swirls.
I fit a piping bag with an open star tip (like a Wilton 1M) and carefully spoon the swirled meringue mixture into it. I sometimes drizzle extra chocolate inside the piping bag for a more defined swirl.
On the prepared baking sheets, I pipe 1.5-inch cookies, spacing them about 1–2 inches apart. I sprinkle with decorations if using.
I bake the meringues for 1 hour and 30 minutes. It’s important not to open the oven during this time.
After baking, I turn off the oven and let the cookies sit inside as the oven cools completely—about 30 minutes more.
Once cooled, I remove them from the oven and lift them gently off the baking sheet with a flat spatula.

Servings And Timing

Makes approximately 3 dozen cookies
Prep time: 20 minutes
Bake time: 1 hour 30 minutes
Cool time: 30 minutes
Total time: About 2 hours 30 minutes

Variations

No chocolate: I skip the chocolate swirl for plain meringues and sometimes add 1 teaspoon vanilla extract to the egg whites for flavor.
Different chocolate: I like swapping semi-sweet chocolate with dark or milk chocolate, but I avoid chocolate chips because they don’t melt as smoothly.
Flavored meringues: A few drops of peppermint, almond, or orange extract can add a fun twist—just don’t add too much or it can ruin the texture.
Color swirls: For a festive look, I add a drop or two of gel food coloring to the meringue before piping.
No piping bag: If I’m in a rush, I simply use a spoon to drop mounds onto the baking sheet instead of piping.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 2 weeks. They stay crisp as long as I keep them away from humidity.
For longer storage, I freeze them in a sturdy, airtight container (not a soft bag) for up to 1 month. I thaw them at room temperature inside the container.
I don’t reheat them, as heat and moisture will ruin the crisp texture.

FAQs

Why Did My Meringues Flatten Or Deflate?

That usually happens if I didn’t beat the egg whites long enough, added sugar too quickly, or if the bowl wasn’t completely grease-free. Even a small drop of egg yolk can affect the results.

Can I Use Egg Whites From A Carton?

I’ve found that fresh egg whites whip up better and give more stable results. Carton egg whites often don’t work well for meringue cookies.

Are Hollow Meringues Normal?

Yes, it’s common for the inside of meringues to be slightly hollow or airy. The outside should still be crisp and hold its shape.

How Can I Prevent Meringues From Getting Sticky?

Humidity is the enemy of meringue. I always store mine in a dry, cool place in an airtight container. If it’s humid, I avoid making them that day or use a dehumidifier in the kitchen.

Can I Halve The Recipe?

Yes, I’ve halved it many times with great success. I just use half the amount of each ingredient and whip carefully to maintain texture.

Conclusion

These chocolate swirled meringue cookies are one of my favorite treats to make when I want something sweet, light, and visually impressive. The crispy texture, glossy swirls, and subtle chocolate flavor make every bite satisfying. They store beautifully and always impress, whether I’m giving them as gifts or keeping them all to myself.