Introduction

Chocolate meringue cookies are light, crisp, and packed with rich cocoa flavor. These delicate treats are perfect for satisfying your sweet tooth without feeling heavy. With just a few ingredients, you can create elegant cookies that melt in your mouth.

A close-up view of many small, swirled meringue cookies stacked closely on top of each other, each cookie having three visible layers of rich, light to dark brown with a soft, powdery texture from cocoa dusting, the edges curving upwards into tight peaks with smooth ridges, all resting on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
Step 2: Ensure your mixing bowl and beaters are completely grease-free.
Step 3: Beat the egg whites on medium speed until they become foamy.
Step 4: Add the pinch of salt, then gradually add the sugar one tablespoon at a time, beating well until stiff, glossy peaks form.
Step 5: Sift the cocoa powder over the meringue and gently fold it in to combine.
Step 6: Fold in the vanilla extract until evenly mixed.
Step 7: If using, fold in the chocolate chips or chopped chocolate.
Step 8: Scoop or pipe the meringue onto the prepared baking sheets, spacing cookies about 1 inch apart.
Step 9: Bake for 1 hour, or until the cookies are dry to the touch.
Step 10: Turn off the oven and allow the cookies to cool inside with the door slightly open.
Step 11: Once completely cool, store the cookies in an airtight container.

Tips & Variations

Use room temperature egg whites for better volume and easier whipping.
Ensure your mixing bowl is perfectly clean and free of grease to help the meringue form properly.
Let the cookies cool gradually in the oven to prevent cracking.
Try adding a sprinkle of sea salt on top before baking for a sweet and salty twist.
For a nutty variation, fold in finely chopped toasted nuts along with the chocolate chips.

Storage

Store chocolate meringue cookies in an airtight container at room temperature to maintain their crispness. They will keep well for up to one week. Avoid refrigeration, which can introduce moisture and soften the cookies. If they lose their crunch, you can re-crisp them briefly in a low oven.

How to Serve

The image shows a close-up of several chocolate meringue cookies piled together on a clear glass cake stand with a white marbled surface visible beneath. Each meringue has a rich brown color with a fine dusting of cocoa powder, giving a slightly speckled texture. They are shaped with distinct ridges forming a star-like pattern, and each meringue has a pointed peak at the top. The meringues are stacked in layers, with some partially hidden behind others, creating a sense of depth and abundance. The background is softly blurred with cool blue tones, emphasizing the sharp focus on the meringues. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of granulated sugar?

It’s best to use granulated sugar for this recipe because it dissolves slowly, helping to create the right meringue texture. Powdered sugar contains cornstarch which can affect the consistency.

Why are my meringue cookies sticky after baking?

Sticky meringues often mean they need more time drying out in the oven. Make sure to bake them until they feel dry to the touch and let them cool slowly with the oven door ajar to prevent moisture buildup.