Chocolate Meringue Cookies Recipe

Introduction

Chocolate meringue cookies are light, airy treats with a rich chocolate flavor that melts in your mouth. They combine crisp edges with a delicate, chewy center, perfect for satisfying your sweet tooth without heaviness.

Ingredients

• 3 egg whites
• ⅛ tsp cream of tartar
• ½ tsp vanilla extract
• 2/3 cup granulated sugar
• 2 Tbsp cocoa powder
• 1 3/4 cups chocolate chip morsels
• Cocoa powder for dusting (optional)

Instructions

1. Step 1: Preheat the oven to 300°F. Line a baking sheet with parchment paper.
2. Step 2: Using a stand mixer, beat the egg whites with the cream of tartar at high speed for about two minutes, or until soft peaks form.
3. Step 3: Keep the mixer running while slowly adding vanilla extract and sugar. Beat for another three minutes or until stiff, glossy peaks form.
4. Step 4: Gently fold in the cocoa powder and chocolate chips using a rubber spatula until evenly combined.
5. Step 5: Using a tablespoon, drop large spoonfuls of batter onto the prepared baking sheet. Dust the tops lightly with cocoa powder if desired.
6. Step 6: Bake for 35 to 45 minutes, or until the tops feel dry and the cookies lift easily from the parchment.
7. Step 7: Allow the cookies to cool completely on the baking sheet before removing and serving.

Tips & Variations

• For a deeper chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
• Make sure there is no yolk in the egg whites, as even a small amount of fat can prevent whipping.
• Swap chocolate chips for chopped nuts or dried fruit for a different texture.
• Dust with powdered sugar instead of cocoa for a lighter finish.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Keep away from moisture to maintain their crisp texture. Reheating is not recommended as it may soften the cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular natural cocoa powder works well; it will just yield a slightly different flavor and color.

What if my egg whites don’t form stiff peaks?

Ensure your bowl and beaters are completely clean and dry, and that no yolk has mixed in. Also, use room temperature egg whites for better volume.

Chocolate Meringue Cookies Recipe

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★★★★★

4.7 from 62 reviews

Delightfully airy and chocolatey, these Chocolate Meringue Cookies are a perfect treat for chocolate lovers looking for a light, crisp cookie. Made with whipped egg whites and cocoa, topped with chocolate chips, and baked to a matt finish, these cookies offer a melt-in-your-mouth texture with intense cocoa flavor.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: Approximately 20 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meringue Base

• 3 egg whites
• ⅛ tsp cream of tartar
• ½ tsp vanilla extract
• 2/3 cup granulated sugar
• 2 Tbsp cocoa powder

Add-ins

• 1 3/4 cups chocolate chip morsels
• Cocoa powder for dusting (optional)

Instructions

1. Preheat the oven: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Whip egg whites: Using a stand mixer, beat the egg whites together with the cream of tartar on high speed for about two minutes until soft peaks form, which indicates the egg whites have enough volume but are still soft and shiny.
3. Add vanilla and sugar: With the mixer still running, gradually add the vanilla extract and sugar. Continue beating for about three more minutes or until stiff, glossy peaks form, meaning the meringue holds its shape firmly when the beaters are lifted.
4. Incorporate cocoa and chips: Gently fold in the cocoa powder and chocolate chips using a rubber spatula, taking care not to deflate the meringue mixture.
5. Shape cookies: Using a tablespoon, drop large dollops of the batter onto the prepared baking sheet. Optionally, dust the tops lightly with cocoa powder for extra chocolate flavor and a rustic look.
6. Bake: Place the baking sheet in the preheated oven and bake for 35-45 minutes, or until the tops are dry to the touch and the cookies easily lift off the parchment.
7. Cool and serve: Allow the cookies to cool completely on the baking sheet before transferring them to a serving plate to maintain their delicate texture.

Notes

• For best results, ensure no yolk gets into the egg whites to achieve proper whipping.
• Use room temperature egg whites for easier whipping and better volume.
• Do not overmix the cocoa and chocolate chips to keep the meringue airy.
• Store cookies in an airtight container at room temperature to keep them crisp.
• Optionally, dust with powdered sugar instead of cocoa for a different look.

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