Whenever I feel like showing off, I bake these chocolate meringue cookies. Everyone is always so impressed by them! Just between us, though, this recipe is pretty easy-peasy. In fact, you only need 4 simple ingredients to make these crunchy cookies. They’re so easy to make, so gorgeous to look at, and so delicious to eat!
Chocolate Meringue Cookies Recipe
Eating these chocolate meringue cookies really is a treat, too! I love the texture of the crunchy meringue before reaching the soft chocolatey inside of the cookie. The chocolate flavor itself is amazing, because it’s only flavored by dark cocoa powder. It’s the best way to have a non-overpowering chocolate touch in such a delicate dessert!
It bears repeating – everyone I serve these cookies to is always amazed by how delicious and pretty they are! Next time you feel like flaunting your culinary abilities, make a batch of these cookies to hand out to the neighbors.
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How to Store
Store leftover chocolate meringue cookies in an airtight container at room temperature for up to 3 days.
Tips for Success
- No need to bring your egg whites to room temperature. Right from the fridge is fine!
- Make sure your bowl is squeaky clean! That may sound obvious enough, but even the tiniest amount of residue of butter or oil can throw off the egg whites and prevent them from forming properly.
- I like to think of cream of tartar as an insurance policy for my meringue cookies. It helps stabilize the egg whites while adding volume to them as well! That way, even if you add your sugar just a bit too quickly, the cream of tartar should be able to still save the day.
- Don’t beat the egg whites for too long! Once the stiff peaks are formed, they’re ready to go. If you overbeat the eggs, the texture will become grainy.
- If you add the sugar to the egg whites all at once, it will deflate the mixture entirely. The sugar must be added slowly in order for the egg whites to stay light and maintain their stiff shape.
- Make sure to use the best quality cocoa you have access to! It’s really the only flavor the meringues have so you want it to be a good one.
Chocolate Meringue Cookies Recipe
Ingredients
- 2 large egg whites
- ⅛ teaspoon cream of tartar optional
- ½ cup granulated sugar
- 1½ tablespoons dark cocoa powder
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Piping Tip Set
Instructions
- Preheat oven to 225°F. Line a baking sheet with parchment paper. Set aside.
- In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until foamy.2 large egg whites
- Add the cream of tartar, is using.⅛ teaspoon cream of tartar
- With the mixer still on medium-high speed, slowly add the sugar, about 1 tablespoon at a time. Adding all of the sugar should take about 2 minutes.½ cup granulated sugar
- Beat the egg white mixture until stiff peaks form.
- Once the mixture has reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!1½ tablespoons dark cocoa powder
- Transfer the mixture to a piping bag. Pipe small dollops (about 1-inch in diameter) at least 1 inch apart on the prepared bajing sheet.
- Bake the meringues for exactly 1 hour. Turn off the oven and slightly open the oven door, but leave the meringues inside! Allow them to slowly cool to room temperature, about another hour.
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