Double Chocolate Meringue Cookies – a delicious recipe with powdered sugar, cornstarch, cocoa, egg whites, sugar, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper.
2
Sift together the powdered sugar, cornstarch and cocoa.
3
Set aside.
4
In a metal mixing bowl, whisk together the egg whites and the granulated sugar.
5
Set this bowl over a pot of simmering water and whisk until mixture is very warm and sugar dissolves.
6
Be careful not to cook the whites.
7
This may also be done over a double boiler.
8
Remove from heat and stir in cream of tartar and salt.
9
Whip until stiff peaks form.
10
Add vanilla and vinegar while whites are whipping.
11
Fold in the confectioners sugar mixture and chocolate chips.
12
Drop by generously rounded tablespoonfuls onto parchment lined cookie sheet.
13
Cookies wont spread.
14
Bake for 30 minutes at 300 degrees F.
315
kcal
Calories
12
g
Fat
45
g
Carbs
9
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ½ cup powdered sugar, 1 teaspoon cornstarch, 1 ½ tablespoons unsweetened cocoa powder, 2 large egg whites, and more.
Yes, Double 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
