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Chocolate Meringue Cookies
Emily

Chocolate Meringue Cookies

Light, crisp chocolate meringue cookies with a delicate crunch and rich cocoa flavor. Naturally gluten-free and perfect for gifting or snacking.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large egg whites
  • 1 cup granulated sugar
  • 3 tbsp unsweetened cocoa powder
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips or chopped chocolate (optional)

Equipment

  • Electric mixer
  • Mixing bowl must be grease-free
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. Ensure bowl and beaters are grease-free. Beat egg whites on medium speed until foamy. Add salt.
  3. Gradually add sugar one tablespoon at a time, beating until stiff, glossy peaks form.
  4. Sift cocoa powder over the meringue and gently fold in. Fold in vanilla extract.
  5. Fold in chocolate chips or chopped chocolate if using.
  6. Scoop or pipe meringue onto baking sheets, spacing 1 inch apart. Bake for 1 hour until dry to the touch.
  7. Turn off oven and allow cookies to cool completely inside with the door slightly open. Store in an airtight container.

Notes

Humidity can affect meringues—bake on a dry day for best results. Cookies can be dipped in melted chocolate for extra indulgence.