Chocolate Caramel Meringue Cookies – a delicious recipe with Egg Whites At, Salt, Sugar, Cocoa, Vanilla, Caramel Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in the upper and lower thirds of the oven. Preheat to 350 F. Line 2 large baking sheets with parchment paper, nonstick baking mats or lightly coat with cooking spray.
2
Beat egg whites and salt in a mixing bowl with an electric mixer on high speed until frothy.
3
Gradually add sugar, cocoa powder, vanilla extract and caramel extract and continue beating until soft peaks form, about 5 minutes.
4
With a rubber spatula, gently fold melted chocolate into the egg whites until no white streaks remain.
5
Drop 2 teaspoon sized scoops of batter 2 inches apart onto the prepared baking sheets, fitting about 16 cookies per sheet.
6
Bake until set, about 10 to 12 minutes. Turn off the oven and leave the macaroons in with the door slightly ajar for 30 minutes. Remove from the oven and let them cool completely.
425
kcal
Calories
17
g
Fat
59
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 whole Large Egg Whites At Room Temperature, 1/8 teaspoons Salt, 3/4 cups Granulated Sugar Or Sub 1 Cup Presweet Tagatose For The 3/4 Cup Sugar, 1/3 cups Unsweetened Cocoa Powder, and more.
Yes, Chocolate Caramel Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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