Chocolate-swirled meringue cookies
Crisp star-piped meringues marbled with real semi-sweet chocolate and dried low and slow.
Prep20 min
Cook90 min
Rest30 min
Oven120°C
Servings18
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 55 g semi-sweet chocolate, finely chopped rounded
- 120 g egg whites, from about 3 large eggs, at room temperature rounded
- 0.75 g cream of tartar rounded
- 0.5 g fine salt rounded
- 130 g granulated sugar rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 121°C and line two baking sheets. Melt the chocolate gently and set it aside until cool but still fluid.
- In a completely grease-free glass or metal bowl, beat the egg whites, cream of tartar and salt on high until soft peaks form, about 2 minutes.
- With the mixer running, add the sugar slowly and beat to stiff glossy peaks, about 2 more minutes. Do not overbeat.
- Fold in the cool melted chocolate only a few times so distinct swirls remain. Drizzle any leftover chocolate inside a piping bag fitted with an open star tip.
- Pipe 4 cm swirls 2.5 cm apart. Bake for 90 minutes without opening the door.
- Switch off the oven and leave the meringues inside for 30 minutes or until the oven is cool. Cool completely on the trays.
Notes
- The melted chocolate must be cool before folding or it can deflate and streak the meringue.
- Fold minimally. Fully blending the chocolate removes the intended marbling.
- Dry weather and a clean grease-free bowl are essential for reliable volume and crispness.
- Contains egg and may contain dairy and soy. Verify the chocolate label for gluten-free baking.
Sources consulted
Sources consulted
From Christoph Mayer