Introduction

Chocolate Meringue Cookies are light, airy treats with a delicate crisp outside and a soft, melt-in-your-mouth center. These delightful cookies are perfect for satisfying your chocolate cravings without being too heavy.

A bowl filled with light beige, star-shaped meringue cookies topped with small dark brown chocolate chips scattered evenly on each cookie, creating a textured contrast. The bowl is white and sits on a surface with a white marbled texture, with more chocolate chips sprinkled around it, and to the right, there are two white cups and two red-and-white striped straws. The meringues have a crisp yet airy appearance, with sharp edges and pointed tips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 egg whites
⅛ tsp cream of tartar
⅔ cup sugar
½ tsp vanilla extract
1 pinch salt
1 Tbsp cocoa powder
⅓ cup mini chocolate chips

Instructions

Step 1: Preheat the oven to 225°F (107°C). Line a cookie sheet with parchment paper, making sure not to grease the pan.
Step 2: Using a hand or electric mixer with a whisk attachment, whip the egg whites and cream of tartar on high speed until soft peaks form, about 4-5 minutes.
Step 3: Continue mixing while slowly adding the sugar. Once fully incorporated, add the vanilla extract and salt, beating until stiff peaks form, approximately 6-7 minutes. Gently fold in the cocoa powder until just combined.
Step 4: Fill a piping bag fitted with a large star tip (or a ziplock bag with a corner cut off). Pipe cookies that are about 1½ inches wide, spacing them 1 inch apart on the parchment. Hold the bag vertically about ½ inch above the paper, squeeze gently to form the size, then release pressure and pull straight up. Sprinkle a few mini chocolate chips on top of each cookie.
Step 5: Bake for 1 hour without opening the oven door, as opening may cause the cookies to deflate. After baking, turn off the oven and let the cookies sit inside with the door closed for at least 2 hours to cool completely. You can also leave them overnight for best results.
Step 6: The cookies are ready when they look dry and peel away easily from the parchment. Serve and enjoy your light chocolate meringue cookies.

Tips & Variations

For a nuttier flavor, gently fold in finely chopped toasted almonds or hazelnuts along with the cocoa powder.
If you prefer a sweeter cookie, increase the sugar by 1-2 tablespoons gradually while whipping the egg whites.
You can substitute mini chocolate chips with finely chopped dark chocolate for a richer texture.
Use aged egg whites (separated and refrigerated for 1-2 days) for better volume and stability when whipping.

Storage

Store chocolate meringue cookies in an airtight container at room temperature to keep them crisp. They will last up to 1 week. Avoid refrigerating, as moisture can make them chewy. If they lose their crispness, you can refresh them by warming in a 200°F (93°C) oven for 5-7 minutes before serving.

How to Serve

The image shows several small light brown meringue cookies placed on a white marbled surface. Each cookie has a star shape with soft, smooth texture and gentle ridges rising to points. On top of each meringue, there are small, scattered dark brown chocolate chips embedded, adding a contrast in color and a hint of texture. The cookies are spaced apart, with one meringue in clear focus in the foreground and others softly blurred in the background. The overall look is light and delicate with a clean, minimalistic setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, either natural or Dutch-processed cocoa powder works in this recipe. Natural cocoa will have a slightly more acidic and sharp flavor, while Dutch-processed is milder and smoother. Both will create delicious chocolate meringues.

Why do my meringues sometimes turn out sticky?

Sticky meringues typically result from humidity or underbaking. Make sure your egg whites are whipped to stiff peaks and bake at a low temperature without opening the oven door. Also, store them in an airtight container once fully cooled to maintain their texture.