Chocolate Meringue Christmas Cookies Carrie Sheridan
Indulge in the festive spirit with these Chocolate Meringue Christmas Cookies by Carrie Sheridan, a delicate and decadent holiday treat that melts in your mouth. Made with just six simple ingredients—including fluffy egg whites, rich unsweetened cocoa powder, and bursts of mini chocolate chips—these cookies are a perfect blend of light, crispy exteriors and chewy, chocolatey centers. Gently folded and baked to perfection, their airy texture is complemented by a subtle hint of vanilla, making them an irresistible addition to your holiday cookie spread. Impress your guests with these gluten-free, crowd-pleasing meringues that are as simple to make as they are delightful to eat. Whether served at a party or packaged as a homemade gift, these Chocolate Meringue Christmas Cookies are sure to make the season extra sweet.
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 cup Mini chocolate chips
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper or silicone baking mats.
In a clean, dry mixing bowl, use a stand mixer or hand mixer to beat the egg whites and salt on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until stiff, glossy peaks form. This step may take 5-7 minutes.
Sift the unsweetened cocoa powder over the meringue mixture and gently fold it in with a spatula. Be careful not to deflate the egg whites.
Add the vanilla extract and mini chocolate chips, and fold them in until evenly incorporated.
Using a small cookie scoop or two teaspoons, drop dollops of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 1 hour and 30 minutes, or until the cookies are dry and crisp to the touch but still slightly chewy inside.
Turn off the oven and let the cookies cool inside with the oven door ajar for an additional 20 minutes. This helps prevent cracks.
Remove the cookies from the oven and transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week. Enjoy your festive Chocolate Meringue Christmas Cookies!
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 246.8 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
