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Baked goods

Vanilla meringue cookies with chocolate swirls

Name: Vanilla meringue cookies with chocolate swirls
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: About 30 cookies
Cuisine: Slovak
Ingredients: 3 Egg whites; 3/4 cup Superfine sugar; 2 tbsp Powdered sugar; 1 tbsp Vanilla extract; 1/2 tsp Vinegar; 240 g Chocolate

Vanilla meringue cookies with chocolate swirls, made with whipped egg whites and sugar, then baked at a low temperature. Makes about 30.

Slovak cuisine · Christmas cookies and baking · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 45–50 min
Total time: 1 hr 5 min
Temperature: 130 °C (265 °F)
Servings: About 30 cookies
Difficulty: Medium

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Vanilla meringue cookies with chocolate swirls are a variation on a favorite Christmas cookie. The egg whites are whipped with sugar, vanilla, and a touch of vinegar into a glossy meringue. Melted chocolate is drizzled over the top but not mixed in, creating dark streaks in each cookie as the meringue is scooped out.

The meringues are dried in the oven at 130 °C (265 °F) for about 40 to 50 minutes, until they release easily from the parchment paper. Store them in an airtight container in a cool place.

Ingredients

Egg whites 3
Superfine sugar 3/4 cup
Powdered sugar 2 tbsp
Vanilla extract 1 tbsp
Vinegar 1/2 tsp
Chocolate 240 g

1 cup = 250 ml (metric cup)

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Instructions

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Preheat the oven to 130 °C (265 °F) and line a baking sheet with parchment paper. Beat the egg whites until soft peaks form, then gradually add both sugars, the vanilla extract, and the vinegar while continuing to beat. Increase the speed and beat until the meringue is glossy and the sugar has completely dissolved.
Drizzle the melted chocolate over the surface of the meringue, but do not mix it in. Tip: For best results, add the chocolate in two batches. Drizzle on half, shape some of the cookies, then add the remaining chocolate before shaping the rest.
Scoop the chocolate-topped meringue with a spoon and form small mounds on the baking sheet. Bake in the preheated oven for approximately 40–50 minutes, or until the meringues release easily from the parchment paper. Let them cool on a wire rack, then store in an airtight container in a cool place.

Tip: Wipe the bowl and beaters completely dry before whipping; even a trace of grease or egg yolk will prevent the whites from forming stiff peaks. Let the melted chocolate cool briefly, as hot chocolate would deflate the meringue.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 69 kcal
Protein: 0.8 g
Carbohydrates: 11 g
of which sugars: 9.7 g
Fat: 2.5 g
of which saturates: 1.5 g
Fiber: 0.6 g
Salt: 0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bielkové pusinky s vanilkou a čokoládovým mramorovaním