Easy Cocoa Meringues
User Reviews
3.3
Easy Cocoa Meringues
Description
Easy Cocoa Meringues use large egg whites beaten steadily to create a stable foam with cream of tartar and salt. Gradually incorporating sugar allows the mixture to become glossy and hold stiff peaks before the addition of cocoa powder, which adds a deep chocolate note. The batter is spooned onto parchment and baked slowly at a low temperature to dry out the meringues without browning.
The resulting cookies are quite light and dry, with a crispy exterior and a tender, slightly chewy center if not baked to total dryness. They maintain their shape without puffing up much, preserving a neat, bitten size. Cocoa dusting can amplify the chocolate aroma.
These meringues make an elegant dessert component or a refined snack. Storing them in an airtight container keeps their crispness intact. They avoid heavy richness, relying on airy sweetness and cocoa's subtle bitterness for balance.
Ingredients
- 3 egg large, whites
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon cocoa powder plus more for dusting, unsweetened
Instructions
- Preheat the oven to 215F
- Line a baking sheet with parchment paper.
- Using a stand mixer or handheld electric mixers with a large bowl, beat the egg whites on medium speed until they start to get foamy.
- Add the salt, cream of tartar, and vanilla extract.
- Continue to whip the egg whites at medium-high speed, and begin to add the sugar about a spoonful at a time until it has all been added.
- Add the cocoa powder, and continue to whip the meringue mixture until it is glossy and smooth, and will hold a stiff peak when you take the whisk out of the bowl (this will take a few minutes).
- Spoon onto parchment paper. I made 16 cookies about 2-3 inches in diameter. They don't puff up too much in the oven, so you can place them fairly close together on the baking sheet.
- Bake for about 90 minutes. They should feel dry and very light, and come off of the parchment paper easily.
- To avoid cracks forming when you take them out of the oven, turn off the oven when they are done baking and allow them to cool completely in the oven with the door cracked open.
- Once cooled, dust the meringues with cocoa powder. They can be stored in an airtight container at room temperature for a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 40kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 10mg | 0% |
| Potassium | 22mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 9g | 18% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.3
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