Deletable chocolate meringue cookies are a sure to impress everyone you serve them to! Crunchy chocolate meringue is on the outside of the cookie, while soft and chewy chocolate is on the inside. These cookies are both sophisticated, yet simple!
Chocolate Meringue Cookie Recipe
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 cookies, and you probably already have most of them in your kitchen.
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!
Why you’ll love these Chocolate Meringues
- Affordable: Made with only 4 inexpensive ingredients, these fancy cookies definitely won’t break the bank!
- Impressive: 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.
- Fun: In a world filled with sugar cookies and chocolate chip cookies, it’s fun to break away from the norm and try something new. I always have fun when I make these easy meringue cookies!
How to make Chocolate Meringue Cookies
- Beat the egg whites with an electric mixer until they’re foamy.
- Add the cream of tartar and sugar to the mix. Continue beating until stiff peaks form.
- Gently fold in the cocoa powder.
- Place the chocolate mixture into a piping bag and pipe small dollops onto a prepared baking sheet.
- Bake the meringues before allowing them to cool at room temperature.
What happens if I add the sugar too quickly?
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.
Why should I use cream of tartar?
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.
How long will these meringue cookies stay fresh?
In an airtight container at room temperature, these chocolate cookies will stay fresh for up to 3 days. However, they never seem to last that long in my house – they simply disappear within the first few hours of being baked!
Recipe Tips and Tricks
- 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.
- Don’t beat the egg whites for too long! Once the stiff peaks are formed, they’re ready to go. If you over beat the eggs, the texture will become grainy.
- Have some fun by adding a chocolate drizzle! Just make sure that the cookies are completely cooled at room temperature before adding the drizzle.
- If it’s around the holidays, add some festive sprinkles on top! Christmas, 4th of July, and Halloween are all much more fun with some chocolate meringue cookies.
These meringue cookies might be a bit touchy, but the process is worth the end result. If you follow these short steps, you’ll get perfect chocolate meringue cookies every time. Make a batch today and see why I love them so much!
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If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Meringue Cookies Recipe
- 2 large egg whites
- ⅛ teaspoon cream of tartar optional
- ½ cup granulated sugar
- 1 1/2 tablespoons dark cocoa powder
- Preheat your oven to 225F. Line a large sheet pan with parchment paper.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites become foamy.
- Add the cream of tartar, is using.
- Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
- Beat the egg whites until stiff peaks form.
- Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!
- Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.
- Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature.
- Once the meringues have cooled, place them in an airtight container and store at room temperature for up to three days.
- No need to bring your egg whites to room temperature. Right from the fridge is fine! Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it!
- 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.
- You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.