Description
Delight in these light and airy Chocolate Meringue Cookies, made from whipped egg whites, cocoa powder, and mini chocolate chips. Baked at a low temperature to achieve a crisp exterior and melt-in-your-mouth texture, these elegant treats are perfect for chocolate lovers seeking a delicate dessert.
Ingredients
Scale
Egg White Mixture
- 3 egg whites
- ⅛ tsp cream of tartar
- ⅔ cup sugar
- ½ tsp vanilla extract
- 1 pinch salt
Chocolate Components
- 1 Tbsp cocoa powder
- ⅓ cup mini chocolate chips
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 225°F (107°C) and line a cookie sheet with parchment paper. Do not grease the pan as this will interfere with the meringue setting properly.
- Whip egg whites and cream of tartar: In a clean bowl using a hand mixer or electric mixer with a whisk attachment, whip the 3 egg whites together with ⅛ teaspoon cream of tartar on high speed until soft peaks form, approximately 4-5 minutes. This aerates the eggs to create volume.
- Add sugar and flavorings: Gradually add the ⅔ cup sugar very slowly while continuing to whip. Once all sugar is combined, add ½ teaspoon vanilla extract and a pinch of salt. Continue beating until stiff peaks form, about 6-7 minutes, ensuring a glossy, firm meringue. Gently fold in 1 tablespoon of cocoa powder until just blended to maintain the airy texture.
- Pipe the cookies: Fit a piping bag with a large star tip (or use a ziplock bag with the corner cut off). Pipe the meringue onto the prepared parchment paper in 1½-inch wide cookies, spacing them 1 inch apart. Hold the piping bag vertically about ½ inch above the paper, squeeze gently to form the cookie size, then release pressure and pull straight up to create a peak. Sprinkle mini chocolate chips onto each cookie while the batter is still soft.
- Bake low and slow: Place the cookies in the preheated oven and bake for 1 hour without opening the oven door, as this could cause deflation. After 1 hour, turn the oven off, but leave the cookies inside and the door closed for at least 2 hours, or ideally overnight, to dry out completely and set.
- Cool and serve: Remove the cookies once they are completely dry and can lift off the parchment paper easily without sticking. Serve these light, crispy chocolate meringue cookies as a delightful dessert or snack.
Notes
- Do not open the oven during baking or drying time to prevent collapsing of the meringues.
- Ensure the mixing bowl and whisk are free from any grease to achieve proper meringue peaks.
- Use fresh egg whites at room temperature for best volume and texture.
- Piping bags can be substituted with a ziplock bag with a small corner cut off.
- For a firmer texture, allow the cookies to dry overnight in the turned-off oven.
- Store leftovers in an airtight container at room temperature to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate meringue cookies, chocolate meringue, low temperature baking, airy chocolate cookies, gluten free dessert
