Chocolate Meringue Cookies are light and airy cookies that are whipped and flavored with cocoa powder and topped with mini chocolate chips.
Cocoa Meringue Cookies
These sweet and chocolatey treats are so delicious and only require a few ingredients to make them. The whipped batter allows the cookies to come out fluffy with a slight crunch once they dry. These cookies are slowly baked to perfection and will for sure be a hit wherever you take them!
Key Ingredients You’ll Need
Egg Whites: This will be beaten and whipped with sugar, vanilla, and salt to make the base of the cookie batter.
Cream Of Tartar: This will be added to the batter to stabilize it and keep the cookies from falling apart.
Cocoa Powder: To have that rich chocolatey flavor, I recommend using Hershey’s brand along with mini chocolate chips for double the chocolate.
How To Make Chocolate Meringue Cookies
Step 1. Set the oven to 225 degrees and use parchment paper to line a cookie sheet. You do not have to grease the pan. Add the egg whites and cream of tartar into a large bowl. Using an electric mixer with a whisk attachment on high speed, beat the ingredients until soft peaks begin to form for approximately 4-5 minutes. Slowly add in the sugar while continuing to whip. Once the sugar is fully incorporated, add the vanilla and salt and combine once again for about 6-7 minutes until stiff peaks form. Use a spatula to fold in the cocoa powder until just combined.
Step 2. Add the mixture into a piping bag with a large star tip and pipe 1 1/2-inch wide cookie dollops onto the prepared pan about 1-inch apart. Make sure to hold the bag vertically and about 1/2 inch above the pan. Carefully dollop the meringue while keeping a steady hand and release the mixture while slowly pulling upwards. Top each cookie with a couple of mini chocolate chips.
Step 3. Place the pan into the oven for 1 hour to bake. Make sure to not open the oven or the cookies will deflate. Once the time is up, switch off the oven and allow them to sit for 2 hours with the oven door closed. Make sure to not open until the time is up. Allow them to sit overnight for the best results. You will know that the cookies are done when they are fully dried and are able to be removed from the pan with ease and not stick. Serve when ready and enjoy!
Are these Chocolate Meringue Cookies Best Served Warm Or Cold?
When you are ready to serve and enjoy these cookies, they MUST be cooled thoroughly before eating. They won’t have the same texture if they are too warm or not completely set.
What Is The Best Way To Bake These Cookies?
These double chocolate meringue cookies need to be baked at a low temperature for a while and be allowed to cool down slowly. This process will allow the cookies to fully dry without the possibility of them deflating, cracking, or becoming too chewy.
Tips & Tricks
- Make sure to keep your equipment very clean while making this recipe. Any oil residue left behind can mess up the whipping process.
- Make sure that when soft peaks begin to form or even right before, that is when you should add your sugar. If the sugar is added in too late, it will cause the mixture to become grainy.
- If you don’t have a piping bag, you can use a spoon to add dollops of the mixture onto the parchment paper. The cookies won’t look as neat though.
- Make sure to store the leftovers in an airtight container in a cool and dry area for the best storage method. These cookies will last up to 2 weeks at room temperature or 3 months in the freezer.
More Meringue Recipes:
Chocolate Meringue Cookies
- 3 egg whites
- ⅛ tsp cream of tartar
- ⅔ cup sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 1 Tbsp cocoa powder
- ⅓ cup chocolate chips mini
- Preheat the oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan!
- In the bowl of a hand mixer or electric mixer, using the whisk attachment, whip the egg whites with the cream of tartar on high speed just until soft peaks start to form (about 4-5 minutes).
- Continue mixing, adding the sugar very slowly. Once all the sugar is mixed in, add the vanilla and salt; beat until stiff peaks form (about 6-7 minutes). Gently fold in the cocoa powder until just combined.
- Using a piping bag with a large star tip or a ziplock bag with the corner cut off, pipe 1 ½-inch wide cookies, spacing 1 inch apart. Pipe the cookies by holding the piping bag vertically, ½ inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1 ½-inches wide. Then release pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
- Bake for 1 hour. Do not open the oven while the cookies are baking or they can deflate. Once 1 hour is up, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don’t open the door until you know the oven is completely cooled down. You can even let them sit overnight.
- The cookies are sure to be done once they look completely dry and can be easily removed from the parchment paper without sticking. Serve and enjoy.
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