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These chocolate meringue cookies are crispy on the outside and soft and chewy on the inside, with the perfect chocolate flavor.
Why You’ll Love This Recipe!
- You only use a handful of ingredients and you probably have them on hand.
- They are naturally gluten free so they are the perfect treat to make for you gluten free family members and friends.
- Light, airy, sweet and practically melt in your mouth!
- They look fancy and are sure to impress your guests but are easy to make!
Ingredients Needed
- Sugar. You will a combination of granulated sugar and powdered sugar.
- Eggs. Use large egg whites and bring your eggs to room temperature. You will only be using the egg whites. Save the egg yolks to make lemon curd or crème brulee.
- Cream of Tartar
- Unsweetened Cocoa Powder
- Mini Chocolate chips, optional
Tips from leigh Anne
- Egg Whites: Make sure that none of the yolk gets into the egg white while separating your eggs. Your meringue will not whip properly if it does. Room temperature eggs whip better than cold eggs.
- Clean your bowl and beater first. Be sure there is no dirt, oily residue etc in your bowl or on your beater. Any bit of fat can prevent your egg whites from forming properly.
- Folding. When adding in your powdered sugar/cocoa mixture be sure and do so gently. Fold it, don’t stir it as you don’t want to deflate your egg whites.
How to Make Chocolate Meringue Cookies
- Preheat oven to 200 degrees F.
- Line cookie sheet with parchment paper or a brown paper bag
- Beat egg whites until foamy in a stand mixer with whisk attachment.
- Add in cream of tartar and beat until soft peaks form
- Slowly add in granulated sugar and beat until stiff peaks form and mixture looks glossy.
- Combine powdered sugar and cocoa powder. Whisk or sift together to make sure there aren’t any lumps.
- Fold in powdered sugar mixture.
- Place meringue in a piping bag.
- With a large star tip and pipe on to baking sheet. Decide what size cookie you want. You will get 12 large cookies or if need more make them smaller and you will get 24. (large cookies shown below.
- For more chocolate goodies, sprinkle the top of the cookies with mini chocolate chips before baking. (small cookeis shown)
- Bake for 1 hour and turn off oven and leave in oven overnight or until oven cools down. Prop the oven door open with a wooden spoon.
- The cookies will be dry to the touch and will easily come off the parchment paper.
How to Store Chocolate Meringue Cookies
Store them in an airtight container. Do not refrigerate, store at room temperature. They will last for up to one week if kept dry.
Frequently Asked Questions
What if I don’t have a piping bag and star tip?
You easily make these cookies without a piping bag or star tip. Just use your spoon and scoop the meringue onto the baking sheet in little mounds.
How do I know when chocolate meringue cookies are done?
The meringues will be dry to the touch. They should not begin to brown, this is a little harder to tell with the chocolate meringues. The meringues will easily lift off of the parchment paper and the bottoms will be dry.
Can I add nuts?
Yes, chop up some pecans, walnuts, hazelnuts. Fold them into the meringue after folding in cocoa mixture. You can also just sprinkle them on top before baking if you prefer.
For more yummy meringue recipes try these:
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Chocolate Meringue Cookies
These chocolate meringue cookies are crispy on the outside and soft and chewy on the inside, with the perfect chocolate flavor.
Prep:10 minutes
Cook:1 hour
Cooling Time:2 hours
Total:3 hours
Ingredients
- 4 eggs only the whites
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 2 TBSP Cocoa powder
- 1/4 cup mini chocolate chips optional
Instructions
- Preheat oven to 200 degrees F.
- Line cookie sheet with parchment paper or brown paper bag
- Beat egg whites until foamy
- Add in cream of tartar and beat until soft peaks form.
- Slowly add in granulated sugar and beat until stiff peaks form.
- Mix together cocoa powder and powdered sugar. Sift or whisk so there are no lumps.
- Fold in mixture to egg whites. Fold gently, do not stir.
- Place meringue in a piping bag with a large star tip and pipe onto prepared baking sheet. Or use a spoon and scoop onto baking sheet in mounds.
- Bake for 1 hour and then turn off oven and leave in oven overnight or at least two hours until oven is completely cooled.
Tips & Notes:
- Egg Whites: Make sure that none of the yolk gets into the egg white while separating your eggs. Your meringue will not whip properly if it does. Room temperature eggs whip better than cold eggs.
- Clean your bowl and beater first. Be sure there is no dirt, oily residue etc in your bowl or on your beater. Any bit of fat can prevent your egg whites from forming properly.
- Folding. When adding in your powdered sugar/cocoa mixture be sure and do so gently. Fold it, don’t stir it as you don’t want to deflate your egg whites.
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Nutrition Facts:
Calories: 56kcal (3%) Carbohydrates: 11g (4%) Protein: 1g (2%) Fat: 1g (2%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.3g Trans Fat: 0.01g Cholesterol: 28mg (9%) Sodium: 12mg (1%) Potassium: 21mg (1%) Fiber: 0.1g Sugar: 10g (11%) Vitamin A: 44IU (1%) Vitamin C: 0.01mg Calcium: 6mg (1%) Iron: 0.2mg (1%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Sally says
How much cocoa?
Leigh Anne Wilkes says
So sorry about that – 2 Tbsp. I’ve updated the recipe card
Lili says
How much cocoa powder do you recommend?
Leigh Anne Wilkes says
So sorry I left that off the recipe – 2 Tbsp.