Description
Delicate and airy chocolate meringue cookies made from whipped egg whites, cocoa powder, and mini chocolate chips. These light, crispy treats require slow baking at low temperatures and cooling in the oven to achieve their signature melt-in-your-mouth texture.
Ingredients
Scale
Chocolate Meringue Cookies
- 3 egg whites
- â…› tsp cream of tartar
- â…” cup sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 1 Tbsp cocoa powder
- â…“ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 225°F (107°C) and line a cookie sheet with parchment paper. Do not grease the pan to ensure the cookies don’t stick or spread.
- Whip Egg Whites: Using a hand or electric mixer with a whisk attachment, whip the egg whites together with the cream of tartar on high speed until soft peaks start to form, about 4-5 minutes.
- Add Sugar and Flavorings: Slowly add the sugar while continuing to beat. Once fully incorporated, add the vanilla extract and salt, then beat until stiff peaks form, approximately 6-7 minutes. Gently fold in the cocoa powder until just combined, careful not to deflate the mixture.
- Pipe Cookies: Transfer the meringue mixture to a piping bag fitted with a large star tip (or a ziplock bag with a corner cut off). Pipe 1½-inch wide cookies spaced about 1 inch apart by holding the bag vertically ½ inch above the parchment paper and squeezing until the desired size is reached. Release pressure and pull straight up. Sprinkle mini chocolate chips on top of each cookie.
- Bake: Bake the cookies in the preheated oven for 1 hour. Do not open the oven door during baking to avoid deflating the cookies.
- Cool in Oven: After baking, turn off the oven and leave the door closed. Let the cookies sit and cool in the oven for at least 2 hours, or overnight if possible. Do not open the oven door during cooling to ensure cookies dry properly.
- Check and Serve: The cookies are done when they look completely dry and can be easily lifted off the parchment paper without sticking. Serve and enjoy your light, chocolatey meringue cookies.
Notes
- Use room temperature egg whites for better volume when whipping.
- Do not open the oven door while baking or cooling to prevent deflation.
- If mini chocolate chips are unavailable, chop regular chocolate into small pieces.
- Store cookies in an airtight container at room temperature to maintain crispness.
- For a different flavor, try substituting cocoa powder with finely ground nuts or spices.
