My Dad loves his sweets. At 84 if he wants to eat dessert, breakfast, lunch, and dinner, I guess he’s earned it and who am I to complain? Whenever we go to visit my Mom and Dad, I like to make them something, I’m pretty sure these Meyer Lemon & Chocolate Swirl Meringue Cookies, sweet, lemony, chocolaty and chewy are going to be right up his alley!
Meyer Lemon & Chocolate Swirl Meringue Cookies are super quick and easy. Seriously, from the time I took the eggs out of the refrigerator to the moment, these were in the oven was less than 15 minutes. I guess if you whip the egg whites by hand, it might take 20 minutes, but still, super quick and easy.
I use an ice cream scoop to form the cookie, however, they can be piped with a star tip and a piping bag to make very pretty shapes. You can make these without cream of tartar, they just will weep a little while they bake, that’s no problem, they clean up easily after baking.
Here’s how I make Meyer Lemon & Chocolate Swirl Meringue Cookies:
- 4 Egg Whites
- 1 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Salt
- ½ Teaspoon Cream of Tartar
- 2 Meyer Lemons, Zest Only
- ½ Cup Dark Chocolate Chips, Melted
- 2 Tablespoons Cocoa Powder, for dusting
-Preheat oven to 250F
-In a small bowl, separate the eggs whites from the yolks. If any yolks break, start over. You cannot have yolks in the whites, the meringue will never form.
-Add the egg whites, cream of tartar and salt to the mixing bowl, whisk until the egg whites are foamy
-Slowly add sugar while whisking, whisk until the meringue is shiny and forms stiff peaks
-Using a fine micro-plane or grater, zest the Meyer lemons
-Add the Zest and vanilla extract to the meringue and whisk in to combine
-In a separate bowl, gently microwave the chocolate until completely melted. I do it 15 seconds at a time stirring after every microwave, usually takes 4 – 5 times to completely melt the chocolate.
-Drizzle a small amount of the chocolate over the meringue, it’s not necessary to mix it in, scoop the chocolate covered meringue onto a parchment lined sheet tray
-Repeat the process until all the cookies are scooped, this recipe will almost fill two full-sized sheet trays
-Bake for around 1 hour @250F