Chocolate Meringue Cookies
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Chocolate Meringue Cookies
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Chocolate Meringue Cookies are light and airy cookies that are whipped and flavored with cocoa powder and topped with mini chocolate chips.
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Ingredients
- 3 egg whites
- ⅛ tsp cream of tartar
- ⅔ cup sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 1 Tbsp cocoa powder
- ⅓ cup chocolate chips mini
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Instructions
- Preheat the oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan!
- In the bowl of a hand mixer or electric mixer, using the whisk attachment, whip the egg whites with the cream of tartar on high speed just until soft peaks start to form (about 4-5 minutes).
- Continue mixing, adding the sugar very slowly. Once all the sugar is mixed in, add the vanilla and salt; beat until stiff peaks form (about 6-7 minutes). Gently fold in the cocoa powder until just combined.
- Using a piping bag with a large star tip or a ziplock bag with the corner cut off, pipe 1 ½-inch wide cookies, spacing 1 inch apart. Pipe the cookies by holding the piping bag vertically, ½ inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1 ½-inches wide. Then release pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
- Bake for 1 hour. Do not open the oven while the cookies are baking or they can deflate. Once 1 hour is up, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don’t open the door until you know the oven is completely cooled down. You can even let them sit overnight.
- The cookies are sure to be done once they look completely dry and can be easily removed from the parchment paper without sticking. Serve and enjoy.
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