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.
Do I need cream of tartar for meringue?
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!
What is the trick to making meringue?
A few tips to help you when making meringue are first always to use fresh egg whites. Next, do not overbeat the eggs. Finally, do not let the yolk get into the yolks.
How do you know if you overbeat meringue?
You will see the foam bubbles in the egg whites become too big, making it hard to maintain their structure. The bubbles will lose their bond and will deflate.
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.
- Baking sheet
- Measuring cups and spoons
- Piping bag
- Piping tips
- Stand mixer
- Rubber scraper
How much will this Chocolate Meringue Cookies recipe cost to make:
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 Long is Meringue Kisses Good For:
SERVE AND STORE: Place the chocolate meringue cookies in an airtight container and store them at room temperature for up to three days.
FREEZE: These are very delicate cookies; I do not recommend freezing them.
More Dessert Recipes:
- Snickers Cheesecake Brownies
- Red Velvet Cheesecake Cake Copycat
- Black Forest Cherry Cake
- Red Velvet Whoopie Pies
- Pink Macarons with White Chocolate Ganache
- Spiced Creme Brulee
- Old Fashioned Apple Crisp
- Pumpkin Whoopie Pies
- Boston Cream Pie
- Cannoli Cream
- Homemade Cannoli Shells
- Lemon Lush
- Strawberry Shortcake Roll Up Cake
Chocolate Meringue Cookies
- 2 large egg whites
- ⅛ teaspoon cream of tartar optional
- ½ cup granulated sugar
- 1 ½ Tablespoons dark cocoa powder
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.
- 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!
- Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.
- 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.
- No need to bring your egg whites to room temperature because right from the fridge is fine!
- 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.