Chocolate Swirled Meringue Cookies

Light as air, beautifully marbled, and deeply chocolatey—these Chocolate Swirled Meringue Cookies are the very definition of dreamy. Each bite offers a crisp, shatteringly light texture that melts away into a billow of chocolate and sweet vanilla.

What truly makes these cookies irresistible is the striking swirl of rich, dark chocolate running through every cloud-like meringue. They’re visually stunning and taste even better than they look!

This recipe is a must-try for impressing guests at a dinner party, gifting at the holidays, or adding a touch of elegance to your cookie tray. Plus, they’re naturally gluten-free and surprisingly simple to make.

Inspired by my childhood holiday gatherings, these treats have become a family tradition—one I’m thrilled to share with you!

Why You'll Love This Recipe

• They’re easy and foolproof—even for meringue beginners.
• Stunning chocolate swirls make these cookies a showstopper on any dessert table.
• Naturally gluten-free and low in fat—a “lighter” treat you can enjoy anytime.
• Irresistible melt-in-your-mouth texture with rich pockets of chocolate in every bite.

Key Ingredients for Chocolate Swirled Meringue Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Egg Whites

Egg whites create the essential structure for meringue, whipping up into peaks for that classic airy texture. For best results, use room temperature egg whites—it helps them whip higher and faster. Make sure your bowl is thoroughly clean and free from any fat or yolk, as even a trace can prevent the whites from reaching stiff peaks. If you prefer, you may use carton egg whites, but the volume may not be quite the same.

Granulated Sugar

Granulated sugar gives the cookies their sweet flavor and glossy finish. It also stabilizes the whipped egg whites, creating the iconic crisp shell. Fine baking sugar will dissolve more quickly, but regular granulated works well. Avoid brown sugar, which will change the texture and color.

Dark Chocolate

High-quality dark chocolate is melted and gently swirled through the meringue, giving deep cocoa notes and a striking marbled appearance. Choose bittersweet or semi-sweet chocolate with at least 60 percent cacao for best flavor. Milk chocolate can be used for a sweeter, creamier result, but will lack the bold contrast.

Cream of Tartar

Just a small amount of cream of tartar strengthens the egg whites and helps them hold their shape. It’s the secret to fluffy, sturdy meringues. If you don’t have cream of tartar, a small splash of lemon juice or vinegar can substitute, but for the most reliable results, stick with the classic.

Vanilla Extract

Vanilla rounds out the flavor, bringing just enough warmth and richness to balance the chocolate. Pure vanilla extract tastes best, but you can use any good-quality vanilla you have on hand.

Instructions for Chocolate Swirled Meringue Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Melt the Chocolate

Begin by melting your chopped dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let it cool slightly—it should be runny but not hot to the touch.

Whip the Egg Whites

In a large, spotlessly clean mixing bowl, use a stand mixer or hand mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Add the salt and vanilla extract.

Add the Sugar Gradually

Begin adding the granulated sugar, one tablespoon at a time, mixing well after each addition. Be patient! Slow, steady addition ensures the sugar fully dissolves, yielding glossy, stiff peaks. Continue until the mixture is thick, shiny, and holds stiff peaks when you lift the beaters.

Fold in the Chocolate Swirl

Spoon the melted chocolate in ribbons over the meringue—but do not mix it in fully! Using a spatula, gently fold just 2-3 times; you want dramatic chocolate swirls, not a uniform color.

Pipe or Spoon the Cookies

Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper. Drop heaping tablespoonfuls of the swirled meringue onto the sheets, spacing about one inch apart. Alternatively, use a piping bag for more uniform shapes. Try not to disturb the swirls.

Bake Low and Slow

Bake the meringues for 1 hour, then turn off the oven and let them cool inside for an additional hour (without opening the door!) to help them set and dry out completely for perfectly crisp cookies.

Recipe Variations

Make Them Extra Chocolatey

For an added burst of chocolate, fold in 1/4 cup mini chocolate chips right before swirling or sprinkle some on top of each meringue before baking.

Mint Chocolate Swirls

Add 1/4 teaspoon peppermint extract to the meringue for a refreshing, festive twist. The mint and chocolate combo is amazing for holiday cookie platters!

Coffee Infusion

Dissolve 1 teaspoon instant espresso powder in the melted chocolate before swirling it in. This simple step intensifies the chocolate flavor and adds a subtle mocha note.

Dairy-Free Delight

Ensure your dark chocolate is dairy-free, and these cookies will be completely safe for those avoiding dairy.

Double Swirl Variation

Use a mix of dark and white chocolate for a dramatic black-and-white swirled effect. Drizzle both chocolates over the meringue before folding.

Serving Suggestions

Serve Chocolate Swirled Meringue Cookies alongside a hot cup of coffee, cappuccino, or tea for a delightful afternoon treat. For a festive dessert platter, pair with fresh berries and a bowl of whipped cream or lightly sweetened yogurt. Garnish with a dusting of cocoa powder or a sprinkle of grated chocolate for an elegant final touch.

Storage and Reheating

Store your meringue cookies in an airtight container at room temperature for up to 5 days. Keep them away from humidity and moisture, which can make them sticky. For longer storage, meringues can be frozen in a rigid, airtight container with parchment between layers for up to 1 month. No need to reheat—just bring them to room temperature before serving for the best texture.

Frequently Asked Questions About Chocolate Swirled Meringue Cookies (FAQ)

Q: Can I make these cookies in advance?
A: Absolutely! Meringue cookies keep well for several days if stored in an airtight container. They’re even great for gifting.

Q: My meringues turned sticky. What went wrong?
A: Humidity is the most common culprit. Always bake and store meringues in a dry environment and avoid making them on rainy days if possible.

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can use milk chocolate for a sweeter flavor. The cookies will be creamier and less intensely chocolatey but just as delicious!

Thank you so much for joining me in making these Chocolate Swirled Meringue Cookies! They’re a showstopping treat that’s as fun to bake as it is to eat. If you give this recipe a try, please leave a comment or rating below—I’d love to hear how they turned out for you!