Chocolate Meringue Cookies Recipe • Food Folks and Fun (2024)

These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside. These airy meringue kisses blissfully melt in your mouth.

This meringue cookies recipe costs $0.45 to make 35 chocolate meringue kisses. That’s less than 2¢ per cookie!

For more unique meringue-like desserts, I recommend these Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream,Coconut Cupcakes with Coconut Swiss Meringue Buttercream, and these Mini Pavlova with Nutella Whipped Cream.

Chocolate Meringue Cookies

If I were to imagine a cloud’s texture, I guess it would be just like a meringue cookie. Meringue kisses are soft, puffy, light, and delicate. This meringue recipe has swirls of chocolate throughout to help you satisfy all your chocolate cravings.

These cookies are crispy on the outside, and so soft on the inside they practically melt in your mouth. The baking method is to bake them at a lower temperature for a longer period of time to avoid melting them while they bake.

With only a handful of ingredients and following my step-by-step directions, you can enjoy these Chocolate Meringue Cookies at your next family get together, bridal shower, baby shower, or any other event.

Chocolate Meringue Cookies Ingredients and Cost

RECIPE COST: $0.45

PER SERVING COST: $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

• 2 large egg whites – $0.10
• ⅛ teaspoon cream of tartar – $0.08
• ½ cup granulated sugar – $0.12
• 1 ½ Tablespoon dark cocoa powder – $0.15

How to make Chocolate Meringue Cookies:

STEP ONE: First, preheat the oven to 225 degrees. Then line a sheet pan with parchment paper.

STEP TWO: Next, beat egg whites in a bowl until they become foamy. Then add in the cream of tartar.

STEP THREE: Slowly add in the sugar one tablespoon at a time. Beat until the egg whites form stiff peaks.

STEP FOUR: Gently fold in the cocoa powder. Place the mixture in a piping bag and pipe small dollops one inch apart.

STEP FIVE: Finally, bake for one hour, then turn off the oven and open the oven door to allow the meringues to cool to room temperature before serving.

Chocolate Meringue Tools:

• Baking sheet
• Measuring cups and spoons
• Piping bag
• Piping tips
• Stand mixer
• Rubber scraper

Chocolate Meringue Recipe Tips:

Here are some tips for making chocolate meringue:

• Use fresh egg whites.Fresh egg whites will whip up better and produce a more stable meringue.
• Use room-temperature egg whites.Room-temperature egg whites will whip up more easily and produce a more stable meringue.
• Make sure the egg whites are clean and grease-free.Even a tiny amount of grease or yolk will prevent the egg whites from whipping up properly.
• Use a clean, dry bowl.Both grease and moisture can also prevent the egg whites from whipping up properly.
• Whip the egg whites until foamy.Then, gradually add the cream of tartar and sugar and beat until the egg whites form stiff peaks.
• Don’t overwhip the egg whites.Overwhipped egg whites will become dry and crumbly.
• Gently fold in the cocoa powder.Overmixing will deflate the meringue.
• Pipe the meringue onto a baking sheet lined with parchment paper.Leave enough space between the meringues so they don’t spread together while baking.
• Let the meringues cool completely before storing them.This will help to prevent them from becoming sticky.

How to store Meringue Cookies

How long do Meringue Cookies last?

SERVE ANDSTORE: Place the chocolate meringue cookies in an airtight container and store them at room temperature for up to three days.

Can you freeze Meringue Cookies?

FREEZE: These are very delicate cookies; I do not recommend freezing them.

Chocolate Meringue Cookies FAQs

More Dessert Recipes:

1. Snickers Cheesecake Brownies
2. Red Velvet Cheesecake Cake Copycat
3. Black Forest Cherry Cake
4. Red Velvet Whoopie Pies
5. Pink Macarons with White Chocolate Ganache
6. Spiced Creme Brulee
7. Old Fashioned Apple Crisp
8. Pumpkin Whoopie Pies
9. Boston Cream Pie
10. Cannoli Cream
11. Homemade Cannoli Shells
12. Lemon Lush
13. Strawberry Shortcake Roll Up Cake

4.62 from 13 votes

Chocolate Meringue Cookies Recipe

Author A Food Folks and Fun Original

See Also

White Chocolate Dipped Peppermint Brownie Cookie Recipe

Recipe Cost $ 0.45

Serving Cost $ 0.02

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

35 cookies

These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside. These airy meringue kisses blissfully melt in your mouth.

Equipment

• baking sheet

• measuring cups and spoons

• piping bag

• Piping tips

• stand mixer

• rubber scraper

Ingredients

• ▢ 2 large egg whites at room temperature
• ▢ ⅛ teaspoon cream of tartar optional
• ▢ ½ cup granulated sugar
• ▢ 1 ½ Tablespoons dark cocoa powder

Instructions

PREP OVEN AND PAN:

• Move oven rack to the middle position. Preheat oven to 225 degrees F.

• Line a large sheet pan with parchment paper.

MAKE MERINGUE:

• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites become foamy.

• Add the cream of tartar.

• Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.

• Beat the egg whites until stiff peaks form.

• Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!

PIPE MERINGUE:

• Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.

BAKE:

• Bake the meringues for precisely one hour, turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to cool slowly to room temperature.

SERVE AND STORE:

• Once the meringues have cooled, serve them or place them in an airtight container and store them at room temperature for up to three days.

Video

Notes

• Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!
• Make sure to use the best quality cocoa you can find! It’s the only flavor the meringues have, so you want it to be high quality!
• You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.

Nutrition

Serving: 1cookie | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 8mg | Fiber: 1g | Sugar: 3g | Calcium: 1mg | Iron: 1mg

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