Chocolate Swirl Meringue Cookies

I talk a lot about blogging, my creative deficits, life deficiencies, and some about my family. The other day, someone near and dear said I’m super hard on myself in all those areas. Maybe.

Chocolate Swirl Meringue via Bakers Royale

That got me thinking about, well what do you write about it when you blog? The food—okay, sometimes, but too much of it and—boring . My life—how completely self-indulgent, who cares. My struggles—wow, how self-aggrandizing. So where does that leave me in terms of writing content?

Chocolate Swirl Meringue from Bakers Royale

I’m not sure. But I’m guilty of all of the above. Let’s just remember, there are no promises here. Not even when it comes to the food. I make what strikes me, I share it and I hope it inspires you to get up and bake. The photography, I do my darndest to compel you to movement by making the food look good. The writing – well, my weakest point, so I try to keep it conversational. I like to think we have developed enough of a relationship that we can be frank and relate to things as they are.

Chocolate Swirl Meringue by Bakers Royale

Where am I going with all this? Nowhere, because sometimes conversations go like that. Although, I do wonder if any other bloggers who frequently post struggle with the same thing – what to write about.

Chocolate Swirl Meringue by Bakers Royale 210x260

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Chocolate Swirl Meringue Cookies

Ingredients:

 

  • 3 oz eggs whites (about 3 large eggs)
  • 3/4 cup granulated sugar
  • 2 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • 1/2  teaspoon distilled white vinegar
  • 8oz. chocolate, melted and cooled
  • 1/4 cup Nutella (optional)

Directions:

Heat oven to 275 degrees F. Line bake sheet with parchment.

  1. Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
  2. Drizzle chocolate on top of meringue (DO NOT MIX IN). Spoon out and drop mixture onto parchment lined bake sheet.
  3. Repeat step 2 until all the chocolate and meringue is used
  4.  Bake meringue for about 40-50 minutes or meringue easily peels away from parchment paper. Cool on a wire rack.  Store in an airtight container in the refrigerator. Optional: Serve with some Nutella.

 

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Comments

  1. Avatar for Naomi Robinson says

    I think you’re marvellous. Don’t change a thing. I like that you post what you want – the food, the photos, the conversations – and I hope that you will continue to do so. This is your space – we are guests here. Thus, this space should reflect you, and not a trend or anything else people might want it to be.

    Also, meringues are my favourite thing on the planet, so… do with that what you will.

  2. Avatar for Naomi Robinson says

    I actually like whe food bloger take about their life. It allows me to know that I am not only one who has issues with losing wallets, embarrassing conversation and love problems. All self published writing is in someway self indulgent even if it is about welfare of others. You should enjoy your blog and do not change, because it seems to be working.
    I like the bottom picture; different for your style but still heavenly.

  3. Avatar for Naomi Robinson says

    Not sure why you would think no one cares about your life or struggles. At the end of the day we are all human. We are all here trying to make relationships work and to find joy. I love that you so generously share your talent and recipes and love that you are willing to be raw about your life. It can be intimating to do so on your blog… wondering, “does anyone really want to know?”. But we are here. We care. We want to know. :)

  4. Avatar for Naomi RobinsonMaryse Malone says

    Don’t think no one cares, and don’t change a thing.
    EXCEPT could you please tell me what kind of chocolate? Sweet, semi-sweet, bitter?

  5. Avatar for Naomi Robinson says

    I love the way you write even more so your photos. You are human. I love to see what’s going in the bloggers life. Makes it more personal, rather than it seeming that a computer is talking to us. I struggle with emotions and saying how I feel, so writing about it easier to express myself. Keep writing how you write and making delicious treats for us to stare at :)

  6. Avatar for Naomi Robinson says

    I have the very same issues. The writing is my weakest point, but I am crazy hard on myself in all areas! I guess some days it is easier when I have a story to tell and the words just flow, but then there I days when I have nothing and every last word I type I erase. It just seems stupid. Those are the hard post. I am learning as I go though and hopefully growing too!

    Love the cookies. They are gorgeous!

  7. Avatar for Naomi Robinson says

    Aw, I totally care and love reading about everything you write. You can be hard on yourself but we’re our worst critics! Keep it up and head up, darling! These meringues are gorgeous!

  8. Avatar for Naomi RobinsonThisBakerGirlBlogs says

    I can totally relate to this – in fact, I couldn’t have said it all better myself! P.S. Gorgeous photographs of what I’m sure are delicious meringues x

  9. Avatar for Naomi Robinson says

    Fortunately, my children give me things to write about, but I try to keep that limited too. Cuz, nobody cares to read about other peoples children and think they are as cute and adorable as you do. I might be wrong…but they sure do give me plenty of material. Boring or not.

    I have always loved reading your blog postings no matter what they are about!! Keep up the good work!! I love your pictures always even when you don’t!

    These cookies look amazing!

  10. Avatar for Naomi RobinsonNorma @ Allspice and Nutmeg says

    Your photos do compel me to movement. I love your photos and I love this recipe. I have the same struggles and I’m just getting started on my blog. I get inspired by you and the other fantastic blogs out there.

  11. Avatar for Naomi Robinson says

    My first comment here, even though I’ve been snooping around this blog for quite some time now (probably because I’ve also been bitterly jealous of your photo talent, just maybe). Most brilliant writers write about things close to their life experience. It’s not the subject, boring or self-indulgent, but how it’s delivered, right? But then again if you don’t feel like a writer or to write anything, who says you have to? You run this place!

  12. Avatar for Naomi Robinson says

    I love your photos! Don’t be so hard on yourself and just have fun with it! I know as a blogger it can be difficult, especially if you’ve been doing it for years. The thing is to find new inspiration!

  13. Avatar for Naomi Robinson says

    You know, I think anyone who writes regularly is going to have those days when they just have nothing to say. It’s ok! It’s just the same as with any work–there are good days and bad days, and you do the best you can.

    Besides, I actually think it’s just as nice to have a simple post with a few pictures and a recipe as it is to have a big complex piece about your life. Mixing it up is good–it keeps the blog fresh. Don’t feel like you have to share certain things if you don’t want to!

  14. Avatar for Naomi RobinsonAngelyn @ Everyday Desserts says

    I feel that way ALL the time! It’s so hard to know what to write about, but people visit your blog because they like what you’re writing, so just continue to write whatever you want!
    By the way, these meringues look insanely good!

  15. Avatar for Naomi Robinson says

    I’ve been wondering the exact same thing lately. When I run out of other stuff to write about I begin complaining too much about the weather. Ha! Not at all original I know but, well sometimes that’s all I got. I always love to hear about what you post, and truly it’s life we’re sharing, messy and beautiful all at the same time. Your gorgeous images and great recipes are always inspiring, no matter the words. :)

  16. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    I know exactly what you mean. I’m often struggling with what to write… But I just try to make sure it’s from the heart mad usually I’m pleased by what cones out.

    Keep doing what you’re doing cause you rock.

    Mwah

  17. Avatar for Naomi Robinson says

    So true, somedays I wonder if anyone is interested in me prattling on about random things. Then I get a great comment and I carry on! These photographs make me want to make chocolate swirl meringues so that worked!

  18. Avatar for Naomi Robinson says

    Writing interesting content is always a challenge for me, especially when I’m not feeling very inspired. I think you do a great job of sharing your life, your food, and your fabulous photography! We love it all! Keep up the great work! :)

  19. Avatar for Naomi Robinson says

    I feel you. Sometimes I will get off on a tangent and then wonder how the heck it relates back to my food or even my life. And then I ask, do people really want to read this lunacy? But most of the time I try to stay within the realm of food and psychology, which is what my blog is supposed to be about. I dunno…I think you really have to do what makes you happy and if it seems natural, people will read it regardless of content.

  20. Avatar for Naomi RobinsonMondo | I bake he shoots says

    I struggle with my writing all the time, but I love the challenge. Perhaps, the key is a balanced mix of personal stories and the recipes that inspire you. I’m not sure, but that’s the formula with which I’m most comfortable.

  21. Avatar for Naomi RobinsonLeslie says

    What kind of chocolate I’d you use in the meringues….milk, semi, or unsweetened?

  22. Avatar for Naomi RobinsonLoriel says

    I’m making these for Christmas dinner tomorrow! Just wanted to let you know that the print button is showing a 404!

  23. Avatar for Naomi RobinsonElizabeth Dean says

    I made these on Saturday night and they were gone by Sunday night. We loved them. My husband said they kind of reminded him of a smore. I thought they added a really nice element to a cookie that is usually only really sweet.

  24. Avatar for Naomi RobinsonAsha says

    I’ve tried these cookies twice now and both times they have turned out much too thin. I don’t know what I’m doing wrong but super disappointed as these looked delish.

  25. Avatar for Naomi RobinsonMegan says

    I absolutely love these cookies! They’re super easy to make and you can easily add in a few drops of flavored extract to make it orange chocolate meringue, or mint chocolate, yum!
    You can bake them a bit longer for crunchy cookies, or a bit less to have a chewy center. They’re a real crowd pleaser too!

  26. Avatar for Naomi RobinsonKaitlin says

    Hi there! How big are the dropped spoonfuls? What’s the yield of this recipe? Looks delish! Thanks!

  27. Avatar for Naomi RobinsonKaitlin says

    FYI–made these last night and needed 2 baking sheets. I also had a lot of leftover melted chocolate, so I’d suggest starting with 1/2 the amount and then just microwaving more if you need it. I did tablespoon sized dollops on my baking sheet and the yield was approx 30 meringues. People love them! The chocolate on the bottom of the meringue stuck to the parchment, but it was fine–didn’t need the extra chocolate.