Chocolate and Salted Caramel Swirled Meringues |

Chocolate and Salted Caramel Swirled Meringues

Hi Friends! Today we’re hosting a virtual baby shower to celebrate three awesome ladies and their families: Natalie of Tastes Lovely, Izzy of She Likes Food and Jess of Flying on Jess Fuel.

Hooray! Won’t you come and join us for all the fun and festivities?

If you’re wondering what a virtual baby shower is, well, it’s pretty much exactly what it sounds like. Simply put, it’s a way for us bloggers to virtually acknowledge and share our excitement over our friends life changing events. We may live thousands of miles apart from each other, but that doesn’t mean that we can’t find a way to celebrate in style!

The theme for this triple doozy of a baby shower is bite-sized foods. I don’t have a baby, but from what I’ve heard they are rather small to start off with. So I guess that’s how we came up with said theme.

To mark this special occasion, I created these adorable Chocolate and Salted Caramel Swirled Meringues. Meringue cookies have a crisp exterior and a somewhat chewy, marshmallow-like interior. And they are so light and airy, it’s easy to gobble up half a dozen without even really realizing you’ve done so. Not that I know anyone who did that.

Chocolate and Salted Caramel Swirled Meringues |

Meringues are very easy to make, requiring only four ingredients for the cookies themselves. And once you get into a rhythm with swirling the chocolate and salted caramel sauced into the meringue, it’s easy and fun to make them look very pretty!

I don’t have an exact amount of melted chocolate and salted caramel sauce to report. But I’d say you’ll need less than 1/4 cup of each. Make sure both the chocolate and the salted caramel sauce are liquidy enough so that they can be swirled easily into the meringue. But you don’t want them to be scorching hot either. I kept them in two small microwave-safe bowls, making it easy to quickly re-warm them while I was working, if necessary.

I used this recipe for the salted caramel sauce, replacing the eggnog with heavy cream. But feel free to use your favorite recipe. Or even a good quality store bought caramel sauce will do just fine in a pinch.

And before you go, don’t forget to check out what my other blogging friends “brought” to today’s party! You’ll find all the links if you scroll down past the recipe below.



Recipe for the meringues adapted from my Chocolate Pavlovas

Chocolate and Salted Caramel Swirled Meringues

Yield: Makes about 3 dozen

Chocolate and Salted Caramel Swirled Meringues


  • For the Meringues
  • 4 egg whites, at room temperature
  • 1 cup sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. fresh squeezed lemon juice

  • For Topping
  • Melted dark chocolate
  • Salted caramel sauce
  • Flaky sea salt


  1. Pre-heat your oven to 275 degrees. Line two large baking sheets with parchment paper and set aside.
  2. In the bowl of your mixer with the whisk attachment, beat the egg whites on medium speed until small bubbles start to form. Then increase the speed to high and beat until stiff peaks form. Gradually incorporate the sugar, adding about 2 tablespoons at a time. Once all of the sugar has been added, beat on high for about 5 minutes. The meringue should be stiff, glossy and able to hold it’s shape on a spoon or whisk, even when turned upside down. Scrap down the sides of the bowl. Add the vanilla extract and lemon juice and beat for 1 minute more.
  3. Scoop the meringue out in rounded spoonfuls onto your prepared baking sheets, leaving about 1-2 inches between each mound. Do not flatten them or worry about their shape at this time.
  4. Make sure your melted chocolate and salted caramel sauce is smooth and liquid, but not hot. Place a small amount of each (I found a dollop somewhere between the size of a pea and an almond worked the best) on top of each meringue. Then use a toothpick to swirl the toppings into the meringue, shaping the meringue as you do this. Don’t flatten the meringues out too much, as they will spread some during baking. I found it easiest work with a single row of meringues at a time (adding the toppings and swirling them), before moving on to the next row. As your toothpick gets sticky, toss it out and replace it with a fresh one. Sprinkle the tops of the meringues with a pinch of sea salt.
  5. Transfer the swirled meringues to your pre-heated oven and reduce the temperature to 250 degrees. Bake for about 40 minutes. The outsides should be dry to the touch. Remove the meringues from the oven and allow them to cool completely on their baking sheets. Then gently peel them away from the parchment paper.
  6. The meringues can be served on the day they are made. Or stored in an airtight container at room temperature for 3-4 days. They will loose some of their crispness over time, but they will still be delicious!

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Lemon Macarons – Life Made Sweeter

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69 comments on “Chocolate and Salted Caramel Swirled Meringues”

  1. Pingback: Mini Chocolate Bundt Cakes - My Kitchen Craze

  2. Pingback: Key Lime Cheesecake Bars with Coconut Macadamia Crust - Flavor the Moments

  3. Pingback: Lemon Cream Pie Bites - Bakerita

  4. Pingback: No Bake Baileys Smores Mousse Cups - With Salt and Wit

  5. Wow these meringues look SO good, Liz! I’m embarrassed to admit this, but I’ve never tried or made one before. But I definitely need to change that after seeing this chocolate and caramel combo. So perfect for a bite-sized baby shower treat!

  6. Well, first off congratulations to all the ladies! So exciting! These meringues sounds perfect Liz! I’m loving the flavors! Cheers to a wonderful weekend!

  7. I am officially obsessed by these meringues. I mean,, Liz! They are absolutely gorgeous and stunning in every way! And um, anything swirled with salted caramel automatically becomes a winner in my mind. GIMME these!

  8. Pingback: Prosciutto-Wrapped Avocado Crostini with Balsamic Glaze

  9. Holy smokes. I want to eat one right this very second!! Breakfast be damned.

  10. Those pretty pretty pillows of goodness up there look AMAZING. Meringue has been on my to-veganize list for a while now and your idea of adding caramel is brilliant. xoxo

    • Thanks, Abby! Oh I would be so curious to see a vegan version of these.

    • Abby – you may already know this, but if not I wanted to share… aquafaba (which is actually the liquid from chick peas) is the absolute perfect vegan alternative to egg whites and makes beautiful meringues. I made this recipe with the chick pea liquid from a can I had on hand and they came out perfect!. There are tons of Youtube videos and websites that explain how to use aquafaba, but it is really easy (and ends up tasting nothing like chick peas lol)

  11. OMG, LOVE these meringues, Liz! SOOO pretty… almost too pretty to eat. Almost, because who am I kidding? I could demolish these in about .5 seconds. 😉 Pinned! Cheers, friend!

  12. Such perfectly swirled dollops of heaven!

  13. Pingback: Balsamic Strawberry Wonton Bites | Sweet Peas and Saffron

  14. Those look amazing Liz!! TODAY IS MY LAST DAY OF MY JOB! And really, sitting next to you at that dinner in Denver started this whole process. I remember looking at you thinking “how did she walk away from her job and all that education to do what she loves?!” I remember flying home as I was going back to work and thinking “if she can do it, I can do it too!”

    So thanks for inspiring me, even if you didn’t know it! Hugs!

    • You are so sweet, Biz! I’m glad I could inspire you and I know you have lots of awesome opportunities and adventures ahead of you!

  15. LOL!!! “but from what I’ve heard they are rather small to start off with. So I guess that’s how we came up with said theme.” You’re killin me!! LOLOLOL!! Ohhhh I’d eat way to many of these too.. such a gorgeous presentation and perfectly baked. It’s been too long since I’ve made meringues. Thank you for inspiring me and making me drool! What a delicious recipe and what a great party, Liz!

  16. Oh Liz, these meringues are SO gorgeous! I am loving that salted caramel and chocolate swirl! They’re perfect for a baby shower and would be gone in no time around here!

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  18. Holy goodness, these are so beautiful! Annnnd pinning now….

  19. These look like the best meringues ever! Those swirls are so pretty, and salted caramel with chocolate is one of my favorite combinations. Forget anybody else, these would be all mine!

  20. These meringues are totally over the top in the best way. Chocolate AND salted caramel?! I’ll take a dozen!

  21. These are beautiful!!! I just love how pretty those swirls are! I have to host a bridal shower this Spring and I am making these! I love the flavors!

  22. I’m so confused by the time on the ping from my site!! What the… Anyways, these look SO good, I have such a soft spot for meringues and with the chocolate and salted caramel…I wish this wasn’t a virtual shower so I could taste them 😉

  23. Can you believe I’ve never eaten a meringue before?! I’m not sure how that has happened, haha! But now I want to eat the entire pan of these! And adding chocolate and caramel is the greatest idea ever! Thank you!!

  24. I haven’t made meringues in ages, so I’m totally inspired by these. Love the chocolate caramel swirl!! Perfect for a baby shower 🙂

  25. That’s basically my idea of the perfect desert right there. Love the swirling effect, they’re so pretty. Plus chocolate and salted caramel – so it doesn’t get much better! 🙂

  26. Gorgeous, Liz! I have a can’t-stop-eating-until-their-gone kind of relationship with meringues. These would be gone SO fast.
    Congrats to all three ladies! xo!

  27. Well this is just the nicest surprise! I’m so lucky to have you as a blogging friend Liz. You’re always cracking me up! Love your sense of humor. These meringue cookies look amazing! I am starting to get so many eggs from my chickens. This is a great way to use them up!

    • Oh I forgot about the chickens! That’s so fun to have your own eggs. I’m jealous. I would love to have chickens, but my dog would just eat them all. So that wouldn’t work out too well. Ha ha!

  28. Hi Liz, this is an Oh my God! How am I gonna stop myself? dessert You are right when saying’Not that I know anyone who did that’.Cause I can be one of them.Congrats.

  29. These meringues are stunners! I’m always a fan of the chocolate and caramel combination, and these came out so beautifully 🙂 Pinning!

  30. These look incredible! I love them! I bet they taste absolutely divine 🙂 I am pinning right now.

  31. Pretty sure the only thing more fun than a regular baby shower is a TRIPLE baby shower! Triple the love and triple the treats. These swirls are just too fun…and a total best of all worlds situation.

  32. Awww you ladies are so sweet!! This was such a fun surprise! And I love the bite-sized theme, definitely appropriate. 🙂 These meringues look AMAZING! You can’t go wrong with salted caramel anything. XOXO!

  33. I remember the day you gave a call on FB for someone to come pick up your leftovers of these. MAD JEALOUSY. They look CRAZY awesome Liz.

    • Thanks, Karen! I had a couple of takers and was able to give away a significant number of them. And my butt and thighs are grateful for that! 🙂

  34. I’m swooning over these gorgeous meringues, Liz! Especially with chocolate and salted caramel and sea salt…ugh, neeeeed to try these.

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  36. I find meringues difficult to make, in that they dont always come out the most presentable. However, these ones are so pretty and the swirls of chocolate and caramel look delicious! I’ll have to try!

    • I think that’s why I like making them – because even when they are a little imperfect and misshapen, they still look cute!

  37. I just made these cookies this afternoon – they were everything I hoped and dreamed they’d be! YUM. (I did not include the lemon as I didn’t have any).

  38. How big (like diameter) are the mounds of meringue before you mix in chocolate and caramel?

    Also, can I use cream of tartar instead of lemon juice? THANKS!

    • Hi Sally. I make them about 2-inches in diameter. I have not made this exact recipe with cream of tartar, but it should work.

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