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Chocolate Meringue Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: chocolate meringue cookies, chocolate cookies, meringue recipe, low fat dessert, airy cookies, chocolate treats

Find it online: https://heutigemahlzeiten.com/chocolate-meringue-cookies-recipe/