Chocolate Meringue Cookies

Name: Chocolate Meringue Cookies
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 36 cookies
Ingredients: 3 large egg whites; ⅛ teaspoon cream of tartar; ⅔ cup granulated sugar; ½ teaspoon vanilla extract; ⅛ teaspoon kosher salt; 1 Tablespoon unsweetened cocoa powder; ⅓ cup mini semi-sweet chocolate chips

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Prep Time
30 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings
36 cookies
Calories
24 kcal
Course
Baked Goods
Cuisine
American

Chocolate Meringue Cookies

Nicole Henderson

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Chocolate Meringue Cookies are easy-to-make, melt-in-your-mouth treats with BIG chocolate flavor! Just a few ingredients are needed to make these fun, delicious cookies!

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Ingredients

Servings

3 large egg whites
⅛ teaspoon cream of tartar
⅔ cup granulated sugar
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
1 Tablespoon unsweetened cocoa powder
⅓ cup mini semi-sweet chocolate chips

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Instructions

Preheat oven to 225 degrees F. Line two cookie sheets with parchment paper. DO NOT GREASE the pans.
In a clean and dry mixing bowl, using the whisk attachment, beat egg whites with cream of tartar for several minutes until soft peaks form.
While on high, slowly add in the sugar, vanilla, and salt. Continue beating until stiff peaks form (about 4-5 minutes). Gently fold in the cocoa powder until combined.
Using a piping bag with a large star tip (or a ziploc bag with the corner snipped), pipe 1 1/2-inch whide cookies onto parchment paper, about 1 inch apart. (see note below)
Immediately add chocolate chips on top of each cookie.
Bake for one hour in preheated oven. Do not open the oven while the cookies are baking or they may deflate.
After one hour, turn off the oven and allow them to sit in oven for 2 hours. Or let them sit in oven overnight.
After the time is up, remove cookies from oven and lift off parchment paper.

Notes

To pipe the cookies, hold the piping bag vertical above the parchment paper about 1/2-inch. Pipe the cookies by gently squeezing the bag while holding in the same spot, until the cookie reaches 1 1/2 inches in width. Release pressure on the bag and pull straight upwards to form the star shape.
Be sure to keep your mixing bowl clean and dry. Any amount of oil or moisture will prevent the meringue from forming.
No piping bag? No problem. Simply use a spoon and scoop meringue onto baking sheet.
Store cookies in airtight container for up to 2 weeks at room temperature.