These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside. These airy meringue kisses blissfully melt in your mouth.
Table of Contents
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.
These cookies are crispy on the outside and so soft on the inside that they practically melt in your mouth.
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.
Ingredients and Estimated Cost
Per Serving Cost: $0.04
Recipe Cost: $1.13
-
- 2 large egg whites – $0.24
- ⅛ teaspoon cream of tartar – $0.20
- ½ cup granulated sugar – $0.24
- 1 ½ Tablespoon dark cocoa powder – $0.45
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. Prices updated September 2024.
Recipe Tools:
- Baking sheet
- Measuring cups and spoons
- Piping bag
- Piping tips
- Stand mixer
- Rubber scraper
How To Make Chocolate Meringue Cookies
- Beat egg whites in a bowl until foamy. Then add the cream of tartar. Slowly add the sugar, one tablespoon at a time, beating until the egg whites form stiff peaks.
- Gently fold in the cocoa powder.
- Place the mixture in a piping bag and pipe small dollops one inch apart on a parchment-lined baking sheet.
- Finally, bake for one hour in a preheated 225-degree oven, then turn off the oven and open the oven door to allow the meringues to cool to room temperature before serving.
Top Recipe Tips:
Here are some tips for making chocolate meringue cookies:
- 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. 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 AND STORE: 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 delicate cookies. I do not recommend freezing them.
Recipe FAQs
Yes, cream of tartar helps stabilize the egg whites and prevent cracking. This recipe cannot be made without it!
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.
Using dirty or greasy equipment. Even a small amount of grease or yolk can prevent the egg whites from whipping up properly.
Overmixing the egg whites. Overwhipped egg whites will become dry and crumbly.
Adding the sugar too quickly. Adding the sugar too quickly can cause the egg whites to deflate.
Don’t open the oven door while the meringues are baking. Doing so can cause them to deflate.
Too high a temperature. Baking the meringues at too high a temperature can cause them to brown too much or even burn.
Eggs should be at room temperature for meringue. Room-temperature egg whites whip up more easily and produce a more stable meringue. Cold egg whites will take longer to whip and may produce less volume than room-temperature ones.
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.
Watch How To Make It
I aim to cater to different learning styles. If you prefer learning by watching, watch a video of this recipe below.
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Chocolate Meringue Cookies
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 the oven rack to the middle position. Preheat oven to 225°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, while the mixer is still at 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. Do not 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 store them in an airtight container at room temperature for up to three days.
Notes
- Cream of tartar helps stabilize the egg whites and prevent cracking. This recipe cannot be made without it!
- Use the highest-quality cocoa you can find. It’s the only meringue flavor, so you want it to be high-quality!
- Once the meringues cool, you can dip or drizzle them with dark chocolate. Just allow the chocolate to fully set before storing.
Nutrition
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Could you mixture the sugar and cocoa powder together and mix it in the egg whites and still get stiff peaks or would the added cocoa cause the eggs not to whip into stiff peaks
Hi Amanda, I’ve tried doing that, and the meringue didn’t whip up nearly as much as it usually does.
I had 6 egg whites to use up. I split them in half and added cocoa to one half and ground hazelnuts to the other. They tasted great.
These were amazing! Definitely my go to.
Made these for a fancy afternoon tea event! The tips on how to make these perfect especially knowing to use fresh eggs whites was super helpful! Great recipe!
Mindee, so glad you enjoyed the cookies. Thanks for stopping by to let me know! 🙂
Easy , quick and perfect option for a kids party. Yum
We love these chocolate meringues…such a perfect dessert for parties and family gatherings. I also love your detailed tips and tricks, they were very helpful.
I love these little chocolate meringues, and they’re so affordable to make, too! Perfect way to satisfy a chocolate craving. Can’t wait to make them again!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
I’m so glad you chose chocolate for these meringues. They are so easy to make and just fabulous for on the go.