Chocolate Meringue Cookies Recipe

Introduction

Chocolate Meringue Cookies are light, airy, and packed with rich cocoa flavor. These delicate treats offer a crisp exterior with a slightly chewy center, perfect for satisfying your sweet tooth without heaviness.

Ingredients

• 3 large egg whites
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or chopped chocolate (optional)

Instructions

1. Step 1: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
2. Step 2: Make sure your mixing bowl and beaters are completely grease-free to help the egg whites whip properly.
3. Step 3: Beat the egg whites on medium speed until they become foamy.
4. Step 4: Add the pinch of salt, then slowly add the sugar one tablespoon at a time, continuing to beat until stiff, glossy peaks form.
5. Step 5: Sift the cocoa powder over the meringue and gently fold it in until evenly mixed.
6. Step 6: Add the vanilla extract and fold again to combine well.
7. Step 7: If using, fold in the chocolate chips or chopped chocolate.
8. Step 8: Scoop or pipe the meringue onto the prepared baking sheets, spacing each about 1 inch apart.
9. Step 9: Bake for 1 hour until the cookies are dry to the touch.
10. Step 10: Turn off the oven and let the cookies cool inside with the door slightly open to prevent cracking.
11. Step 11: Once completely cooled, store the cookies in an airtight container.

Tips & Variations

• Use room temperature egg whites for better volume and stability.
• For a sweeter meringue, add a little more sugar in small increments as you beat the egg whites.
• Try folding in chopped nuts or dried fruit for added texture.
• If you don’t have cocoa powder, substitute with melted chocolate folded in after beating the egg whites.

Storage

Store your chocolate meringue cookies in an airtight container at room temperature for up to 1 week. Keep them away from humidity to maintain their crisp texture. If they soften over time, you can refresh them by baking at 250°F (120°C) for 5-10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid egg whites instead of fresh eggs?

Yes, you can use pasteurized liquid egg whites as a substitute. Measure according to the equivalent of 3 large egg whites, usually about 1/4 cup per egg white.

Why are my meringue cookies chewy instead of crisp?

Chewiness may result from excess moisture. Make sure to bake the cookies at the correct low temperature and allow them to cool fully in the oven with the door slightly open to dry completely.

Chocolate Meringue Cookies Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

These Chocolate Meringue Cookies are light, airy, and delightfully chocolatey treats made from whipped egg whites, sugar, and cocoa powder. Perfectly crisp on the outside and melt-in-your-mouth inside, they make a wonderful low-fat dessert or snack with optional chocolate chips for extra richness.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ingredients

• 3 large egg whites
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips or chopped chocolate (optional)

Instructions

1. Preheat Oven: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper to prepare for baking the meringue cookies.
2. Prepare Equipment: Ensure your mixing bowl and beaters are completely free of any grease or residue for the egg whites to whip properly.
3. Beat Egg Whites: Beat the egg whites on medium speed until they become foamy, which indicates that the air is being incorporated.
4. Add Salt and Sugar Gradually: Add a pinch of salt, then slowly add the sugar one tablespoon at a time while continuing to beat the mixture until stiff, glossy peaks form, meaning the meringue holds its shape firmly.
5. Incorporate Cocoa Powder: Sift the unsweetened cocoa powder into the meringue mixture and gently fold it in to preserve the airy texture while evenly distributing the chocolate flavor.
6. Add Vanilla Extract: Fold in the vanilla extract until well combined to add depth to the meringue’s flavor.
7. Fold in Chocolate Chips (Optional): Carefully fold in the chocolate chips or chopped chocolate if you’re using them, for added texture and burst of chocolate.
8. Shape Meringues: Scoop or pipe the meringue onto the prepared baking sheets, spacing each about one inch apart to allow room for drying and expansion.
9. Bake: Bake the meringues for 1 hour at 250°F (120°C) until they are dry to the touch, which ensures they are crisp outside and chewy inside.
10. Cool in Oven: Turn off the oven and leave the meringues inside with the door slightly open to cool completely, allowing them to dry out further and avoid cracking.
11. Store: Once completely cooled, transfer the cookies to an airtight container to maintain their crispness and freshness.

Notes

• Make sure all equipment is grease-free to ensure egg whites whip properly.
• Do not rush adding sugar; gradual addition is key for stable meringue.
• Using a piping bag can create more uniform cookie shapes.
• Store cookies in an airtight container at room temperature for up to one week.
• Chocolate chips are optional but add an extra layer of flavor and texture.
• If you prefer a crisper cookie, prolong baking time in 10-minute increments, monitoring carefully to avoid burning.

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