These crisp, flawless chocolate meringue cookies are only 6 ingredients! They’re flavored with cocoa powder for a rich chocolate taste and are dipped in melted dark chocolate — these make a great holiday cookie tray addition as well as a sweet low-calorie snack for any New Year resolutions!
Hello again! Sam here from Sugar Spun Run with yet another cookie recipe for you!
Today I want to share a recipe for Chocolate Meringue Cookies. These cookies are sweet little treats that are great for your holiday cookie tray, but because of the low calorie nature of meringues, they’ll also make a great resolution-friendly recipe for the New Year!
While the recipe for chocolate meringue cookies is really a fairly simple one, many of you know that meringue can be a little bit finicky at times. Read on and I’ll share some of my best tips for meringue that comes out perfectly every time.
I adapted these chocolate meringue cookies from my classic meringue cookie recipe, and while I shared a lot of my no-fail tips over there, I want to reiterate those here and share some tips to make sure your meringues come out perfectly, as the technique does take a bit of work to get the hang of and they can be finicky.
For starters, make sure that the bowl and beaters that you are using are completely clean, dry, and grease-free. Any grease can keep your meringue from turning out right. Also, make sure that you separate your egg whites and yolks carefully, as even a drop of egg yolk in the batter can mess up the meringue.
It’s also important to whip your meringue to stiff peaks. If you’ve made whipped cream before, you’re probably already familiar with the concept of stiff peaks. This simply means that if you lift up the beater straight out of the meringue batter, the peaks that form stand tall rather than folding over or back into themselves. Once you’ve achieved stiff peaks, be careful to not over-mix the batter, which will ruin the structure of your meringues.
Follow these tips and you will have perfect chocolate meringues, and I hope that you love them as much as my family did!!
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup cocoa powder, sifted
- 1 cup dark chocolate melting wafers (optional)
- Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside.
- Combine egg whites, cream of tartar, and salt in a large, completely clean and grease-free bowl.
- Using an electric mixer or a stand mixer fitted with the whisk or paddle attachment, stir on low speed until mixture becomes foamy.
- Increase speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks.
- Using a spatula, fold in vanilla extract and sifted cocoa powder until completely combined
- Fit a large disposable piping bag with a large tip (I used a large star tip) and transfer meringue into prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you leave enough space.
- Bake on 225F for 1 hour. Turn off the oven once the baking time has passed, but do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
- Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.
- Once cookies have cooled completely, place dark chocolate melting wafers in a small microwave-safe bowl and melt according to instructions on packaging.
- Once chocolate has melted, dip meringues halfway into chocolate, remove, and return to baking sheet or transfer to a cooling rack until chocolate has hardened.