Chocolate Meringue Cookies

Name: Chocolate Meringue Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 serving
Ingredients: 4 egg whites; 1 ¼ cup granulated sugar; 1 tsp vanilla; 1 tbsp freeze-dried strawberries; 1 tbsp cocoa powder

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
24
Calories
40 kcal
Cuisine
International, Vegan

Chocolate Meringue Cookies

Ulric Berry

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These Chocolate Meringue Cookies are one to write home about. It'll have you looking like a professional baker without all the hard work that goes with that.

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Ingredients

Servings

4 egg whites
1 ¼ cup granulated sugar
1 tsp vanilla
1 tbsp freeze-dried strawberries
1 tbsp cocoa powder

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Instructions

Preheat oven to 350F.
Line two baking sheets with parchment paper, and prepare two piping bags with large round tips.
Using a mortar + pestle or a bag + rolling pin, crush the freeze-dried strawberries into a fine powder. Set aside.
Bring a pot, with a few inches of water, to a strong simmer.
In a medium-sized stainless steel or glass bowl, combine egg whites and granulated sugar. Whisk to combine.
Set the bowl on top of the pot with simmering water. The bowl should remain higher than the water level.
Continuously mix and heat the egg whites and granulated sugar, until the sugar has dissolved. This will occur at 120F (50F).
Once the sugar has dissolved, remove the bowl from the heat and transfer to a new medium or large-sized bowl.
Using a hand or stand mixer, whip the egg whites and sugar on high speed until stiff peaks have formed. The meringue will look shiny. This will take 5 – 10 minutes.
Add the vanilla, and whip for another minute.
Remove half of the meringue and transfer to another bowl.
Add the freeze-dried strawberry powder to one bowl, and cocoa powder to the other.
Fold the powders into the meringue slightly, just to see a swirl.
Transfer each flavored meringue mix to a piping bag.
Holding the piping bag perpendicular 1cm overtop of a baking sheet, squeeze the mixture out while lifting the bag slightly to form meringues. Space the meringues 2 inches apart, while having the size between 1 ½ - 2 inches in diameter.
Bake the meringues for 16 minutes.
The meringues will have grown a bit in size, be slightly cracked on top, look quite shiny, and be soft in the center.
Allow the meringues to cool completely on the baking sheets before removing them.
Serve once completely cooled.

Notes

Add 1 – 1 ½ tsp of favourite extract of flavour to the meringue.
Add 1 – 1 ½ tsp of favourite extract of flavour to the meringue.
Fold in small chocolate chips or your favourite chopped chocolate bar to your meringue!
Fold in small chocolate chips or your favourite chopped chocolate bar to your meringue!
Use any type of freeze-dried powder you desire!
Use any type of freeze-dried powder you desire!
Have fun with it and use a star piping tip.
Have fun with it and use a star piping tip.
Partially dip the meringues in chocolate, and sprinkle with any desired topping.
Partially dip the meringues in chocolate, and sprinkle with any desired topping.
Serve meringues with fresh fruit, chocolate sauce, or enjoy on its own!
Serve meringues with fresh fruit, chocolate sauce, or enjoy on its own!
Enjoy the meringues in new ways like crushing them up and using as a topping on your morning oatmeal or ice cream!
Enjoy the meringues in new ways like crushing them up and using as a topping on your morning oatmeal or ice cream!
Store the meringues in an airtight container at room temperature for up to two weeks. They will harden over time, so fresh is best! Never store the meringues in the refrigerator or freezer as the humidity will cause them to go soft.
Store the meringues in an airtight container at room temperature for up to two weeks. They will harden over time, so fresh is best! Never store the meringues in the refrigerator or freezer as the humidity will cause them to go soft.