Chocolate Meringue Cookies Recipe
Servings: 35 cookies
Calories: 12kcal
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!
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Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Piping Tip Set
Ingredients
- 2 large egg whites 70 grams
- ⅛ teaspoon cream of tartar optional
- ½ cup granulated sugar 100 grams
- 1½ tablespoons dark cocoa powder 8 grams
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.
Notes
- 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 your bowl is squeaky clean! 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 overbeat the eggs, the texture will become grainy.
- 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.
- 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.
Nutrition
Serving: 1cookie | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg