Meringues are a joy to look at, fun to make, and sinfully delicious. After making them a couple times you’ll have it down and know just how long to whip and bake them so they are just perfect for your liking. I prefer mine a little bit soft in the middle, which is apparently how the Italian’s enjoy them too. Eat as is or if you are yearning for something that is utterly divine, add a dollop of whipped cream and drizzle with chocolate sauce. I promise, you’ll reach for this recipe over and over again because it’s that good.
During the holidays we enjoy lots of buttery, rich food. In fact just about every Christmas cookie begins with butter and flour, yes? So with that I decided to add these swirly chocolate meringues with cream to the cookie menu. Little clouds of sweetness, crunchy on the outside, chewy on the inside, covered in Chantilly cream and then drizzled with chocolate. It just doesn’t get any better. Just dive right into the center where you’ll discover moist sweet goodness. I’m telling you these are so good you might be tempted to eat any leftovers the following morning.
what you’ll need to make swirly chocolate meringue with cream
- 3 eggs
- cream of tarter
- unsweetened cocoa powder
- heavy whipping cream
- bittersweet chocolate chips
- baking sheet
- parchment paper
How to make swirly chocolate meringues
Preheat the oven to 275 degrees F. and line 2 baking sheets with parchment paper. Whip the egg whites until medium peaks form. Add salt and whip while adding the cream of tarter and then slowly add the sugar. Continue whipping until egg white peaks are stiff and glossy. This step is important! I tried to capture the stiff, glossy peaks in this photo. I noticed this batch of meringues wasn’t as tall as usual. This is likely because they were not whipped long enough. Next, gently fold in cocoa powder and then spoon your meringue on to the baking sheets. Make sure you place the baking sheet in the center of the oven. If you want smaller meringues (about 2 by 4 inches) this recipe will make 10 to 12 meringues. Bake for about 30 minutes and then turn the heat off, open the door slightly and allow to sit in the oven of 15 – 20 minutes. Now comes the fun part! Add a dollop of cream and drizzle with chocolate sauce. These are best served immediately however I guarantee you that all left overs will be consumed!
Frequently asked questions regarding meringue
- Can I freeze meringue? Yes! You can freeze meringue in an airtight container for up to one month.
- Should I use room temperature eggs? Yes, it is recommended you start with eggs that are fresh, not packaged, room temperature eggs.
- How can I keep meringue fresh to serve later that day? It’s best to use a dome to keep meringue fresh if you are planning to serve later in the day.
- Why did my meringue crack when I removed them from the oven? Meringue is sensitive to sudden temperature changes. For this reason, keep them in the oven after cooking for at least 20 minutes after cooking with the oven door slightly ajar to reduce the chance of cracking. Cracked or not they are still pretty and taste delicious!
- Should egg whites be whipped in a plastic or glass bowl? It’s best to whip egg whites in a clean, glass bowl.
You don’t need the Chantilly cream and chocolate sauce (recipe below) if you’re cutting calories, ha ;) If I’m splurging on something I pull out all the stops and enjoy every bite! Keep in mind that treats are just that. Moderation is key and enjoying something sinfully delicious isn’t a problem providing you don’t indulge for a prolonged period of time. Make sense?
For more holiday baking ideas check out:
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Swirly Chocolate Meringues
Chocolate meringue with cream and Chantilly cream
- 3 egg whites
- 1/8 tsp cream of tarter
- pinch of salt
- 2/3 cup sugar
- 1 tbsp unsweetened cocoa
- 1/2 cup heavy cream for Chantilly whip cream
- 1/2 tsp vanilla extract
Preheat oven to 275 degrees F. Line 2 baking sheets with parchment paper.
Using an electric mixer, whip egg whites in a clean, glass bowl until medium peaks form.
Add salt and whip while adding cream of tarter and 2 tablespoons of sugar at a time, until glossy stiff peaks form.
Fold in 1 tablespoon of unsweetened cocoa.
Fill a decorating bag with meringue and cut a small hole at the end. Pipe meringue on to parchment paper.
Bake for about 30 minutes and then turn off the oven. Open oven door slightly and allow meringue to stay in the oven for at least 20 minutes. Remove from oven and cool completely on cooling racks.
While meringue cools, add whip cream and vanilla to a glass bowl and whip until soft peak form.
When you are ready to serve, add a dollop of cream and drizzle of chocolate sauce, recipe below.
drizzle over your Chantilly whip cream!
- 3 tbsp water
- 1/4 cup unsweetened cocoa powder
- 1/8 cup sugar
- 2 tbsp honey
- 1/4 cup semi sweet chocolate chips
MIX THE WATER, cocoa powder, sugar, and honey in a mall saucepan and bring to a boil.
Remove from heat and add chocolate chips. Stir until smooth and allow to cool before serving over whip cream.
Looking for more holiday cookie ideas? Here you go!
Gingerbread House Mug Toppers // Modern Glam
Christmas Linzer Cookies (Gluten Free ) // Satori Design For Living
Mini Gingerbread House Mug Hugger Cookies // The Ginger Home
Linzer Cookie Recipe // Jennifer Maune
Norwegian Krumkake Cookies // Finding Lovely
Christmas Cookie Wreath // My 100 Year Old Home
Gluten/Dairy Free Snickerdoodle Cookie Recipe // Zevy Joy
Pumpkin Snickerdoodle Cookie Recipe // Happy Happy Nester
Swirly Chocolate Meringue with Cream // Lemon Grove Lane
Light and Fluffy Sand Dollar Cinnamon Cookies // Twelve on Main
Christmas Star Brownies // Maison De Cinq
Molasses Gingersnaps // My Sweet Savannah
Candy Cane Frosted Swirl Cookies // Tatertots & Jello