Secret Ingredient Meringue Cookies – a delicious recipe with egg, salt, granulated sugar, powdered sugar, ground cardamom, semi sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300 degrees F. Line a baking sheet with wax paper, and set aside. Prep by setting out all of your ingredients, and sifting together the powdered and granulated sugars.
2
In a stand mixer(or a stainless steel bowl with a balloon whisk, if you're extra daring), whisk your egg whites and salt until frothy, for about a minute. With your mixer on medium-high, sprinkle in your sugar mixture, about a tablespoon at a time until fully incorporated. Mix in cardamom. Stop your mixer, scrape the sides, and give it a final whip on high for about 30 seconds, or until nice and glossy.
3
Gently fold in your chocolate using a spatula. Remove the bowl from the mixer and drop the meringue batter into dollops on your papered baking sheet. This can also be piped on using a pastry bag, but it's really up to you.
4
Bake in your preheated oven for 1 hour. When finished, cut the heat and let the cookies cool completely for at least two hours in the oven, undisturbed.
5
The result will be a light, airy and delicious cookie that you can store for up to four days in an airtight plastic container. But trust me...they won't last that long
310
kcal
Calories
12
g
Fat
42
g
Carbs
10
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: 3 egg whites(room temp), Pinch fine salt, 1/2 cup granulated sugar, 1/4 cup powdered sugar, and more.
Yes, Secret Ingredient 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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