Chocolate Meringue Cookies are as simple as they are sweet, offering a rich chocolate flavor in a treat that’s light as a cloud. These little cookies are the perfect addition to your holiday baking lineup, with a crispy outside and a chewy inside.
If you have a sweet tooth, you’ve got to make these chocolate chip meringue cookies. Small dollops of rich chocolate flavors melt in your mouth – luxurious and amazing. There’s nothing like these airy, flourless chocolate cookies.
The most difficult thing about this recipe is waiting for them to bake! The secret to meringue recipes is to bake them slowly in low heat. So it takes an hour for them to bake completely, which is a long wait. But I promise this amazing recipe is worth it!
Why You’ll Love Chocolate Meringue Cookies
- Delicate Cookies – When you bite them, they melt in your mouth.
- Easy Recipe – The stand mixer does most of the work.
- Year-Round Treat – They are perfect to put on your holiday cookie tray or to serve at summer birthday parties.
- Chocolate Flavors – Chewy chocolate meringue cookies are both light and taste incredibly rich at the same time.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
The tastiest meringue cookies are just a few minutes away. First, here is what you’ll need from the store.
- Egg Whites: Separate the egg whites at home and ensure you don’t get yolk in the bowl.
- Cream Of Tarter: Gives the meringue stability.
- Sugar: Use granulated sugar.
- Vanilla Extract: Pure vanilla extract has the fullest flavor.
- Salt: Just add a pinch to enhance the other flavors.
- Cocoa Powder: Use regular unsweetened cocoa powder, not Dutch-processed powder, for best results.
- Mini Chocolate Chips: Make sure they are the mini size.
How to Make Chocolate Meringue Cookies
- Step One:Preheat oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan!
- Step Two: In the large bowl of a hand mixer or electric mixer, using the whisk attachment, combine egg whites with the cream of tartar and whip on high speed until soft peaks form (about 4-5 minutes).
- Step Three: Continue mixing at medium speed, slowly adding the sugar. Add the vanilla and salt once all the sugar is mixed in; beat until stiff peaks form (about 6-7 minutes). Gently fold in the cocoa powder until just combined.
- Step Four: Using a piping bag with a large star tip or a ziplock bag with the corner cut off, pipe one ½-inch wide cookie, spacing 1 inch apart. Pipe the cookies by holding the piping bag vertically, ½ inch above the parchment paper. Gently squeeze the bag while holding it in the same place until the cookie is one ½-inches wide. Then, release pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
- Step Five:Bake for 1 hour. Do not open the oven while the cookies are baking, or they can deflate. Once 1 hour is up, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don’t open the door until the oven is completely cooled down. You can even let them sit overnight.
- Step Six: The cookies will be done once they look completely dry and can be easily removed from the parchment paper without sticking. Serve and enjoy!
Equipment Needed
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- Baking Sheet – Use cookie sheets with a lip around the edge.
- Parchment Paper – This will prevent the cookies from sticking to the sheet.
- Hand Mixer with Whisk Attachment – A stand mixer is easier for making meringue cookies.
- Piping Bag – A pastry bag or even a Ziplock bag can work.
- Large Star Tip – This tip gives the cookies their iconic shape.
- Wire Rack – Use a wire rack to let them cool.
What to Serve with Chocolate Meringue Cookies
I love eating grain-free cookies with fresh fruit, chopped walnuts, or piece cream. If you love chocolate, here are some more tasty desserts you should make next.
- No-Bake Chocolate Peanut Butter Haystacks
- Reese’s Stuffed Chocolate Chip Cookies
- Mini Peanut Butter Cheesecakes
- No-Churn Chocolate Ice Cream Cake
- Chocolate Cake Batter Fudge
Variations and Substitutions
- Peppermint Meringue Cookies – Use peppermint extract instead of vanilla extract.
- Round Meringues – You don’t have to pipe them. Drop them by the spoonfuls.
- Dust With Cocoa Powder – Sprinkle some cocoa powder on top after they cool.
- Peanut Butter Chocolate Cookies – Use peanut butter chips instead of chocolate chips. To make them the right size, first chop them in a food processor.
- Dark Chocolate – Use dark chocolate chips for a rich chocolate taste.
Storage Instructions
Store chocolate meringues in an airtight container in a cool, dry place for up to 2 weeks or freeze for up to 3 months.
Chocolate Meringue Cookies Tips and Tricks
- Let the eggs sit out so they are at room temperature.
- Don’t let any yolk accidentally fall into the egg whites.
- Make sure your equipment is clean. Any amount of oil will prevent the meringue from whipping correctly.
- Add the sugar just as (or even before) soft peaks form. If you add it too late, the sugar will stay grainy.
What Are Meringue Cookies?
Typically, cookies – like your favorite chocolate chip cookie – are made with flour, butter, eggs, and other ingredients.
Instead of a base of flour and eggs, meringue cookies are made with egg whites and sugar.
When you whip the egg whites and sugar until you see stiff peaks, the batter will bake and give the cookies a crisp, airy texture. They are low in fat and a fantastic choice for anyone who needs a gluten-free cookie.
How To Know When Meringue Cookies Are Done
Ideally, you want the cookies to be crispy on the outside and soft on the inside.
To get this result, follow this recipe exactly. You can tell when they are done by tapping lightly on them with your fingernail. If they sound hollow and crisp, they are done.
Another way to know if they are done is to try and gently lift them off the parchment paper. If they lift without sticking or collapsing, they are finished baking.
Why Are They Not Smooth
Do you have a crunchy chocolate meringue? If so, it might be due to a number of different things. Read through these possibilities and see which matches something you might have accidentally done.
- Sugar didn’t dissolve in the egg whites.
- Egg yolks in the egg whites.
- Overbeating the egg whites. Only beat them until you see stiff peaks, not longer.
- Baking temperature. Baking in an oven that is too hot can make them crack and have a rough texture.
FAQ
Why are my meringue cookies chewy?
When meringues are chewy, they weren’t cooked all the way through, or they have become damp. Try to cook them longer and ensure your kitchen isn’t too humid. I suggest placing the meringues back in a 300° oven for 10 minutes to see if they are crispier.
How long will they last?
The meringues will last up to two weeks when stored in an airtight container.
Do you have to use a stand mixer?
No, you don’t have to use an electric or hand mixer. But I will say that whipping meringue by hand is a lot of work, and the hand mixer makes all that work easier.
Christmas Cookies
Want more sweet treats that you can add to your Christmas cookie tray? Here are some of my favorites:
- Snowball Cookies
- Brownie Mix Cookies
- Chocolate Peppermint Cookies
- Ritz Cracker Cookies
- Christmas Cake Mix Cookies
- Chocolate Crinkle Cookies
- Bear Paw Cookies
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Rate this Recipe
5 from 1 vote
Double Chocolate Meringue Cookies
Created by Stacie Vaughan
Servings 30 cookies
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Cooling Time 2 hours hours
Total Time 3 hours hours 30 minutes minutes
These sweet and light as a cloud cookies are crispy on the outside and chewy on the inside. Rich chocolate adds another level of yum.
Rate this Recipe
Ingredients
- 3 egg whites
- ⅛ tsp cream of tartar
- ⅔ cup granulated sugar
- ½ tsp vanilla extract
- 1 pinch salt
- 1 tbsp cocoa powder
- ⅓ cup mini chocolate chips
Instructions
Preheat oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan.
Whip the egg whites with the cream of tartar with a hand mixer or a stand mixer with the whisk attachment on high speed just until soft peaks start to form (about 4 to 5 minutes).
Continue to mix and add the sugar slowly. Add the vanilla and salt and beat until stiff peaks form (about 6 to 7 minutes). Gently fold in the cocoa powder until just combined.
Using a piping bag with a large star tip or a ziptop bag with the corner cut off, pipe 1 ½ inch wide cookies, spacing about 1 inch apart. Pipe the cookies by holding the piping bag vertically, about ½ inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1 ½ inches wide. The release the pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
Bake for 1 hour. Do not open the oven while the cookies are baking or they can deflate.
Once the hour is done, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don't open the door until you know that the oven is completely cooled down. You can even let them sit overnight.
The cookies are done once they look completely dry and can easily be removed from the parchment paper without sticking.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 8mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Dessert
Cuisine American
Keyword cookies, meringue cookies
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