Chocolate Meringue Cookies

Why You’ll Love This Recipe

Chocolate Meringue Cookies are light, airy treats with a crisp exterior and rich cocoa flavor. Naturally gluten-free and fat-free, these elegant cookies are perfect for holidays, tea parties, or anytime you want a guilt-free chocolate fix. Their delicate crunch and melt-in-your-mouth texture make them irresistible and surprisingly easy to make with just a few ingredients.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whitesgranulated sugarsaltcream of tartarvanilla extractunsweetened cocoa powderchocolate chips or chunks (optional)

directions

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a clean, dry bowl, beat the egg whites with salt and cream of tartar until soft peaks form.

Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.

Gently fold in vanilla extract and sifted cocoa powder until fully incorporated.

If using, fold in chocolate chips or chunks.

Spoon or pipe small mounds of the meringue onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 1 hour, then turn off the oven and leave the cookies inside to cool and dry for another hour with the door closed.

Remove from oven once completely cool and crisp.

Servings and timing

This recipe yields about 24 cookies.Preparation time: 15 minutesBaking time: 1 hourCooling time (in oven): 1 hourTotal time: 2 hours 15 minutes

Variations

Add a pinch of espresso powder for a mocha twist.

Swirl in melted dark chocolate for a marbled effect.

Use peppermint extract instead of vanilla for a holiday variation.

Add chopped nuts for texture.

Pipe into hearts or stars for themed occasions.

storage/reheating

Store Chocolate Meringue Cookies in an airtight container at room temperature for up to 5 days.Keep away from humidity to preserve crispness.Do not refrigerate or freeze, as moisture will soften the cookies.No reheating needed.

FAQs

Can I make them without cream of tartar?

Yes, lemon juice or white vinegar can be used as a substitute to stabilize the egg whites.

Why did my meringues collapse?

They may have been under-whipped or exposed to moisture—ensure stiff peaks and dry conditions.

Can I use Dutch-processed cocoa?

Yes, but natural unsweetened cocoa gives the best light texture and flavor.

Why bake at a low temperature?

A low oven dries the cookies slowly without browning, preserving their crispness.

Can I double the recipe?

Yes, just be sure not to overcrowd the baking sheet.

Do I have to use parchment paper?

Yes, it prevents sticking and ensures even drying.

Are they chewy or crispy?

They’re crisp throughout with a melt-in-your-mouth texture.

Can I pipe different shapes?

Yes, use a piping bag to create fun designs and patterns.

What if it’s humid outside?

Make them on a dry day or in a humidity-controlled environment for best results.

Are they gluten-free?

Yes, they’re naturally gluten-free with no flour or grains.

Conclusion

Chocolate Meringue Cookies are the perfect combination of light and indulgent. With a rich cocoa taste and delicate crunch, they make a beautiful addition to dessert tables or gift boxes. Easy to whip up and naturally gluten-free, these cookies are a chocolate lover’s dream—without the guilt or complexity.

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