Chocolate Meringue Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: Chocolate meringue cookies, chocolate cookies, meringue dessert, gluten free cookie recipe, chocolate chip meringue, easy chocolate cookies
Find it online: https://thedishspot.com/chocolate-meringue-cookies-recipe/
