Delightful Chocolate Meringue Cookies
These light and airy Chocolate Meringue Cookies are crisp on the outside and delicately chewy inside, bursting with rich cocoa flavor — a simple, gluten-free treat perfect for any sweet craving!
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Parchment Paper
- Baking sheet
Ingredients
Main Ingredients
- 2 egg whites room temperature
- ¼ tsp cream of tartar to stabilize egg whites
- 1 cup granulated sugar
- ½ tsp vanilla extract
- ½ cup cocoa powder unsweetened, high-quality
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (about 5–7 minutes).
- Gently fold in vanilla extract and cocoa powder with a spatula until fully combined. Do not overmix.
- Drop spoonfuls of the meringue mixture onto the prepared baking sheet or pipe into decorative shapes.
- Bake for 1 hour until crisp on the outside. Turn off the oven and leave cookies inside to cool for another hour.
- Remove from oven, cool completely, and store in an airtight container. Enjoy!
Notes
For best results, ensure all equipment is grease-free before whipping egg whites. Store cookies in a dry, airtight container to maintain crispness. For a flavor twist, add a drop of peppermint or almond extract or swirl in melted chocolate before baking.