Chocolate Meringue Cookies Recipe

Introduction

Chocolate meringue cookies are light, airy treats with a rich cocoa flavor and a delicate crisp texture. These melt-in-your-mouth cookies are perfect for satisfying your sweet tooth without feeling heavy.

Ingredients

• 3 large egg whites
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or chopped chocolate (optional)

Instructions

1. Step 1: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
2. Step 2: Make sure your mixing bowl and beaters are completely clean and grease-free to help the egg whites whip properly.
3. Step 3: Beat the egg whites on medium speed until they become foamy.
4. Step 4: Add the pinch of salt, then gradually add the sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
5. Step 5: Sift the cocoa powder over the meringue and gently fold it in to maintain the airy texture.
6. Step 6: Fold in the vanilla extract until fully combined.
7. Step 7: If using, fold in the chocolate chips or chopped chocolate evenly throughout the mixture.
8. Step 8: Scoop or pipe the meringue onto the prepared baking sheets, spacing each about 1 inch apart.
9. Step 9: Bake for 1 hour, or until the cookies are dry to the touch.
10. Step 10: Turn off the oven and leave the cookies inside to cool with the oven door slightly open to help them dry out completely.
11. Step 11: Once fully cooled, store the cookies in an airtight container to preserve their crispness.

Tips & Variations

• For extra glossy meringues, add a small amount of cream of tartar with the salt before beating.
• Try folding in chopped nuts or dried fruit for added texture.
• If you don’t have chocolate chips, mini marshmallows make a fun alternative inside the meringues.
• Make sure no yolk gets into the egg whites, as fat will prevent proper whipping.

Storage

Store the cooled chocolate meringue cookies in an airtight container at room temperature for up to 1 week. Keep them away from moisture to maintain their crisp texture. To refresh slightly softened cookies, you can re-crisp them in a low oven (200°F / 90°C) for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

It’s best to use granulated sugar for this recipe as it helps create the right texture and stability in the meringue. Powdered sugar contains cornstarch, which can affect how the meringue whips.

What if my meringues are sticky or chewy after baking?

This usually means they need more drying time. After baking, leave them in the turned-off oven with the door slightly open until fully cool and dry. Ensure your oven temperature is accurate, as too high heat can cause them to brown but stay chewy inside.

Chocolate Meringue Cookies Recipe

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★★★★★

4.9 from 102 reviews

These delicate Chocolate Meringue Cookies are light, airy, and packed with rich cocoa flavor. Crispy on the outside and slightly chewy inside, they make a perfect low-fat treat for any chocolate lover. Enhanced with optional chocolate chips, these cookies are easy to prepare and bake at a low temperature to achieve the perfect texture.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Egg Whites and Sugar Mixture

• 3 large egg whites
• 1 cup granulated sugar
• 1 pinch salt
• 1 teaspoon vanilla extract

Chocolate Components

• 3 tablespoons unsweetened cocoa powder
• 1/2 cup chocolate chips or chopped chocolate (optional)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
2. Prepare Equipment: Ensure that your mixing bowl and beaters are completely grease-free to achieve proper egg white whipping.
3. Beat Egg Whites: Beat the egg whites on medium speed until foamy and soft peaks begin to form, creating a stable base for the meringue.
4. Add Salt and Sugar: Add a pinch of salt, then slowly incorporate the sugar one tablespoon at a time while continuing to beat. Beat until the mixture forms stiff, glossy peaks.
5. Incorporate Cocoa Powder: Sift the cocoa powder to avoid lumps, then gently fold it into the meringue mixture to evenly distribute the chocolate flavor without deflating the egg whites.
6. Add Vanilla Extract: Fold in the vanilla extract thoroughly to enhance the flavor complexity of the meringue.
7. Fold in Chocolate Chips (Optional): Gently fold in the chocolate chips or chopped chocolate if you are using them for added texture and richness.
8. Shape Meringues: Using a spoon or piping bag, scoop or pipe the meringue mixture onto the lined baking sheets, spacing each about 1 inch apart to allow for expansion.
9. Bake the Cookies: Bake in the preheated oven for 1 hour until the cookies are dry to the touch and set.
10. Cool in Oven: Turn off the oven and let the cookies cool inside with the oven door slightly ajar to prevent cracking and maintain crisp texture.
11. Storage: Once completely cooled, transfer the cookies to an airtight container to keep them fresh and crisp.

Notes

• Ensure bowls and utensils are free from grease to get stiff egg whites.
• Sifting cocoa powder helps avoid lumps in the meringue.
• Folding gently preserves the airy texture necessary for meringue.
• Cooling the cookies gradually in the oven helps prevent cracking.
• Store cookies in an airtight container at room temperature for up to one week.
• Optional chocolate chips add extra texture and richness but can be omitted for a pure cocoa flavor.

Keywords: Chocolate Meringue Cookies, Cocoa Cookies, Low Fat Dessert, Crispy Meringue, Egg White Cookies, Chocolate Dessert