Chocolate Meringue Cookies Recipe
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.
- 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
Scale
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
- 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.
- Prepare Equipment: Ensure that your mixing bowl and beaters are completely grease-free to achieve proper egg white whipping.
- 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.
- 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.
- 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.
- Add Vanilla Extract: Fold in the vanilla extract thoroughly to enhance the flavor complexity of the meringue.
- Fold in Chocolate Chips (Optional): Gently fold in the chocolate chips or chopped chocolate if you are using them for added texture and richness.
- 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.
- Bake the Cookies: Bake in the preheated oven for 1 hour until the cookies are dry to the touch and set.
- 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.
- 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
Find it online: https://jedentaglecker.com/chocolate-meringue-cookies-recipe/
