The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

Chocolate Pistachio Spoon Meringues. Mmmmm. 

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

I came up with the idea of a “spoon meringue” because I wanted to make meringues without a piping bag. Because not all of you have piping bags, but I knowwww that we all want to be able to make beautiful meringues.

So what you do is basically pick up the meringues with one spoon, and then push it off the spoon onto your baking tray with another spoon.

And that is how the spoon meringue was born.

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

The combination of a crunchy and light meringue with dark chocolate and a hint of pistachio is just perfect for warmer days. You get the light sweet of a meringue while fulfilling your never-ending chocolate craving (please tell me I’m not the only one with a neve-rending chocolate craving).

The pistachios, though subtle, really elevate these meringues. Because the meringue is such a light flavor profile, the pistachio comes through ever so slightly.

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

These babies also only have about 10 minutes of hands-on time, making them an easy dessert that will allow you more time to do the other things you love.

So without any more anticipation, go enjoy these Dark Chocolate Pistachio Spoon Meringues!

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

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Chocolate Pistachio Spoon Meringues

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!
  • Author: Sarah | Broma Bakery
Scale

Ingredients

  • 4 egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 oz dark chocolate, chopped
  • 1/4 cup pistachios, finely chopped

Instructions

  1. Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it’s not melted completely, nuke it for another 15 seconds. Allow to cool slightly while you make your meringue.
  2. Preheat oven to 275°F. Line a large cookie sheet with parchment paper.
  3. In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely.
  4. Remove meringue from mixer, and spoon melted chocolate on top of the meringue. Do not mix (it will naturally swirl as you spoon it!).
  5. Use 2 large spoons to scoop the meringue onto the lined cookie sheet. Clean your spoons between each scoop. Top with a sprinkling of pistachio. 
  6. Bake the meringues for 1 hour, then turn off your oven, open it a crack, and allow your meringues to dry out for at least 1 more hour before serving!

26 comments

Alexandra
Reply

WOW. These are stunning and seem so simple to prepare! Would be a great party contribution!

Meredith Youngson
Reply

These are actually brilliant. They look super elevated while being simple. Pinning for my next get together :)!

Susan
Reply

Yummy, interesting and fun! What a creative way to enjoy Just meringue!

Kelcy
Reply

Hey these look AMAZING – how many does a batch make ballpark?

Sarah | Broma Bakery
Reply

10!

2pots2cook
Reply

Sweet Heavens !

Cheryl Serdaru
Reply

Anyone know calories per cookie? I made around twenty cookies?

Heidi Beck
Reply

These also are fantastic with finely chopped or even ground pecans, hazelnuts or almonds. I’ve been making spoon meringues like this since … (likely before you were born, haha!)

Mercedes
Reply

What a perfect combination! I cannot wait to make these.

Natasha @ Salt & Lavender
Reply

I like the spoon idea!! These are so pretty and look scrumptious.

Misrii - Homemade Food
Reply

Super creative
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Jennifer Farley
Reply

So decadent! I’m going to make these this weekend for guests!

Mary Ann | The Beach House Kitchen
Reply

Love how easy these are! Such a sweet little treat!

Jennifer
Reply

OMG these look ridiculous! I”m hoping that I can whip the egg whites in my K-Tec.

Stephen Harris
Reply

Spoon meringue is how I’ve always made them… Who wants perfect cookies every time… Going to try these, they look great!!

Shaul
Reply

I wouldn’t think of offering these to guests….before trying them out first. So I’ll just make a double batch and if they pass my stringent taste tests, I’ll then make a batch for the guests. Of course, it might take more than one double batch, just to be sure. Yummm.

Rebecca Brown
Reply

How many cookies is the recipe supposed to make?

Sarah | Broma Bakery
Reply

It makes 10!

Matt
Reply

You are killing me lately, this looks amazing!

Sarah | Broma Bakery
Reply

It makes 10!

Pam
Reply

Do you have to serve these the same day or can you make the day before? Will be trying these beautiful cookies this week.

Thank you

Sarah | Broma Bakery
Reply

Day before is fine!

Loretta
Reply

Is it possible to make these with less sugar?

Sofi | Broma Bakery
Reply

Hey Loretta,

You can absolutely make a meringue (stiffly whipped egg whites) with no sugar at all, but if you don’t add enough sugar you’re just going to end up with dry egg white discs (which won’t be very yummy haha). If you’re looking to make a less sweet version you could try halving the sugar and seeing if there’s still enough to sweetness to give them flavor. Let us know how it goes!

Sofi

Mel
Reply

What kind of dark chocolate do you use? Thanks!

Sofi | Broma Bakery
Reply

Hey Mel! We use all sorts of brands, but we used 60% Ghiradelli for this one!

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