Chocolate Meringue Cookies
Delightfully airy and irresistibly chocolatey, these Chocolate Meringue Cookies are a gluten-free treat that will satisfy your sweet tooth without weighing you down. Made with just a handful of pantry staples—fluffy egg whites, rich cocoa powder, and a touch of vanilla—these cookies boast a crisp exterior that melts into a light, fudgy center. Optional mini chocolate chips add bursts of extra decadence in every bite. Requiring only 20 minutes of prep time, these delicate cookies are baked low and slow to achieve their signature texture, making them perfect for everything from a holiday cookie platter to an after-dinner indulgence. Easy to make yet elegantly impressive, Chocolate Meringue Cookies are a must-try for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 3 pieces Large egg whites
- 0.75 cup Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 225°F (110°C) and line a large baking sheet with parchment paper.
In a clean, dry bowl, use a hand mixer or stand mixer fitted with a whisk attachment to beat the egg whites on medium speed until foamy.
Add the salt and increase the mixer speed to high. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites.
Continue beating the mixture until stiff, glossy peaks form (this may take 5-7 minutes).
Sift the cocoa powder over the meringue mixture and gently fold it in with a spatula until fully incorporated, being careful not to deflate the meringue.
If using, fold in the mini chocolate chips gently so they’re evenly distributed throughout the mixture.
Drop tablespoon-sized mounds of the meringue onto the prepared baking sheet, spacing them about 1 inch apart.
Place the baking sheet in the preheated oven and bake for 90 minutes. Do not open the oven door during baking.
At the end of the baking time, turn off the oven and let the meringue cookies cool inside the oven with the door slightly ajar for 1-2 hours to ensure they dry out completely.
Once cooled, remove the cookies from the baking sheet and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
38 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 7.3 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2 mg | 0% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 18 mg | 0% | |
*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.
