These chocolate meringue cookies are light and crisp with a chocolate flavor. They're an elegant cookie for chocolate lovers.
Ingredients
- Egg Whites
- Cream of Tartar
- Salt
- Granulated Sugar
- Pure Vanilla Extract
- Unsweetened Cocoa Powder
How to Make Chocolate Meringue Cookies
- Preheat the oven to 225°F. Line two baking sheets with parchment paper.
- Beat the egg whites in a clean, dry mixing bowl on medium speed until foamy.
- Add the cream of tartar and salt. Continue beating until soft peaks form, about 3-4 minutes.
- Increase the mixer to high speed. Gradually add the sugar, approximately 1 tablespoon at a time. Beat until the meringue is thick, glossy, and holds stiff peaks, about 3-5 minutes. Mix in the vanilla extract.
- Sift the cocoa powder over the meringue to prevent lumps. Fold it in gently with a spatula just until combined. Do not continue mixing once the cocoa disappears.
- Pipe or spoon the meringue into dollops onto the prepared baking sheets.
- Bake for 45 minutes, until the cookies feel dry and lift easily from the parchment.
- Turn off the oven and leave the cookies inside with the door closed for 1 hour to finish cooling.
FAQ for Chocolate Meringue Cookies
Meringue cookies can remain slightly chewy in the center if they are not completely dried during baking. For crisp meringues, leave them in the turned-off oven after baking so they can continue drying as the oven cools.
Humidity is usually the culprit. Meringue readily absorbs moisture from the air, which can make the outside sticky or soft. Store the cookies in an airtight container as soon as they have completely cooled.
A few small cracks are normal. Larger cracks can happen if the oven temperature is too high or the cookies cool too quickly. Baking them at a low temperature and allowing them to cool gradually in the oven (turned off) helps prevent cracking.
The cookies should feel dry to the touch and lift easily from the parchment paper. They should also feel very light. If the bottoms are still sticky, they need additional drying time.
Even a small amount of egg yolk, grease, or moisture in the bowl can prevent egg whites from whipping properly. Use a completely clean, dry glass or metal bowl and make sure no yolk gets into the whites. It could also be that they haven’t been whipped long enough. It does take several minutes to get them there.
Store chocolate meringue cookies in an airtight container at room temperature for up to 1-2 weeks. Keep them somewhere cool and dry, since humidity will soften the meringues.
Recommended Recipes
- Chocolate Chip Drop Cookies
- Chocolate Drop Cookies
- Dark Chocolate Drop Cookies
- Dubai Chocolate Drop Cookies
- German Sweet Chocolate Drop Cookies
- Lemon Meringue Pie Cookies
- Tiramisu Drop Cookies
Chocolate Meringue Cookies
Ingredients
- 3 Large Egg Whites at room temperature
- ¼ teaspoon Cream of Tartar
- ⅛ teaspoon Salt
- ¾ cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Unsweetened Cocoa Powder sifted
Instructions
- Preheat the oven to 225°F. Line two baking sheets with parchment paper.
- Beat the egg whites in a clean, dry mixing bowl on medium speed until foamy, about 1-2 minutes.
- Add the cream of tartar and salt. Continue beating until soft peaks form, about 3-4 minutes on medium speed.
- Increase the mixer to high speed. Gradually add the sugar, approximately 1 tablespoon at a time. Beat until the meringue is thick, glossy, and holds stiff peaks, about 3-5 minutes. Mix in the vanilla extract.
- Sift the cocoa powder over the meringue to prevent lumps. Fold it in gently with a spatula just until combined. Do not continue mixing once the cocoa disappears.
- Pipe or spoon the meringue into dollops onto the prepared baking sheets.
- Bake for 45 minutes, until the cookies feel dry and lift easily from the parchment.
- Turn off the oven and leave the cookies inside with the door closed for 1 hour to finish cooling.
Leave a Reply