Orange Blossom and Dark Chocolate Meringue Cookies

Orange Blossom and Dark Chocolate Meringue Cookies
  • 60M Total Time

  • 5 Ingredients

Pierce Abernathy


Ingredients and Directions


  1. Preheat the oven to 250F/120C.

  2. Crack your eggs into an egg separator and whites into a small bowl. Transfer to a stand mixer or large mixing bowl. Add in the cream of tartar and begin mixing with whisk attachment or hand mixer on medium.

  3. Once frothy, about 2 minutes, add the orange blossom water and slowly start adding in the sugar and increase speed to high. Continue mixing until stiff peaks form, about 5 minutes.

  4. Using a spoon or ice cream scoop transfer roughly 1/4 cup amounts of meringue onto a parchment lined baking sheet roughly 1-2” apart.

  5. Add roughly 1/2 tsp of melted chocolate onto each meringue and carefully swirl in. Transfer to the oven and bake for roughly 1 hour or until hardened.

  6. Garnish with shaved bittersweet chocolate.


  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 3/4 cup sugar
  • 1 ounce dark chocolate, melted
  • 1 ounce dark chocolate, shaved

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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