Chocolate Meringue Cookies – a delicious recipe with egg whites, vanilla, cream of tartar, sugar, cocoa powder, bittersweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 225u00b0F (107u00b0C). Line 2 large baking sheets with parchment paper.
2
Grab a hand blender fitted with the whisk attachment. In a large, deep bowl, beat the egg whites on low to medium-low until foamy, 2 to 3 minutes.
3
Add the vanilla and cream of tartar and beat until incorporated. With the whisk running, gradually add the superfine sugar and cocoa powder and turn up the blender to medium speed. Beat until the whites hold soft peaks, 3 to 4 minutes.
4
Using a large spoon, drop large dollops of the whipped egg whites onto the prepared baking sheets about 1 1/4 inches apart.
5
Bake in the oven for about an hour, until the meringues are crisp on the outside but not browned. They shouldn't be completely dry, nor too wet in the center.
6
Remove them from the oven, set the parchment onto racks, and let cool. If you like, dip the tips or one one side of the cooled meringues in melted bittersweet chocolate for an extra touch. The cookies keep in an airtight container for up to 5 days.
544
kcal
Calories
17
g
Fat
85
g
Carbs
23
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 6 ingredients. The key ingredients include: 6 egg whites, 1 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 1 1/2 cups (340 g) superfine sugar, and more.
Yes, Chocolate 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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