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–+ servings
a halved chocolate meringue cookie, showing it's crispy and airy interior.

Chocolate Meringue Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Cool: 1 hour
Total Time: 2 hours 15 minutes
Servings: 35 cookies
Calories: 12kcal
Author: Becky Hardin
These 4-ingredient chocolate meringue cookies are the perfect fancy but easy dessert. Featuring a shatter-crisp exterior and a chewy, fudgy center, these naturally gluten-free treats deliver rich cocoa flavor in every airy bite.
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US Customary - Metric

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Hand Mixer or Stand Mixer
  • Piping Tip Set (optional)

Ingredients

  • 2 large egg whites room temperature
  • ⅛ teaspoon cream of tartar optional*
  • ½ cup granulated sugar
  • 1½ tablespoons dark cocoa powder sifted**

Instructions

  • Preheat oven to 225°F. Line a baking sheet with parchment paper. Set aside.
    ingredients for chocolate meringue cookies.
  • 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
    foamy egg whites in a stainless mixing bowl.
  • Add the cream of tartar, if using.
    ⅛ teaspoon cream of tartar
    foamy egg whites with 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.
    whipped meringue in a stainless mixing bowl.
  • 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
    cocoa meringue in a stainless mixing bowl with a rubber spatula.
  • Transfer the mixture to a piping bag. Pipe small dollops (about 1-inch in diameter) at least 1 inch apart on the prepared baking sheet.
    piped chocolate meringue cookies on a baking 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.
    lifting up chocolate meringue cookie

Notes

*Cream of tartar is an optional insurance policy--it stabilizes the egg whites and adds volume.
**Make sure to use high-quality cocoa for the best flavor.
Tips:
  • Bake these cookies on a dry day; humidity will cause them to weep.
  • Thoroughly clean your bowl, wiping with lemon juice or white vinegar to remove any fatty residue that could inhibit the egg whites.
  • Add the sugar slowly to avoid deflating the egg whites.
  • To test for doneness, rub the meringue between your fingers. If it still feels gritty, keep beating. Once smooth, you can gently fold in the cocoa.
  • I like to double-sift the cocoa powder to ensure a smooth finish.
  • If you don't have a piping tip set, use a zip-top bag with the corner snipped off.
  • Don't make your meringues too big, or they will not dry properly.
  • Don't open the oven while they bake, or they could deflate.
Variations:
  • Mocha: Whisk in 1 tsp instant espresso powder with the sugar.
  • Chocolate Chip: Gently fold in ¼ cup mini chocolate chips after the cocoa.
  • Peppermint: Add ½ tsp peppermint extract with the cream of tartar.
  • Mexican Hot Chocolate: Add ½ tsp cinnamon and a pinch of cayenne with the cocoa.
Storage: Store meringue cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 12kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 3g | Calcium: 0.4mg | Iron: 0.03mg