The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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 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 very delicate cookies; I do not recommend freezing them.
Chocolate Meringue Cookies FAQs
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!
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.
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.
Meringues can be chewy or crunchy, depending on how you bake them. They will be chewy if baked at a low temperature for an extended time. They will be crunchy if baked at a higher temperature for a shorter time.
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. Opening the oven door while the meringues bake can cause them to deflate.
Baking the meringues at too high of a temperature. Baking meringues at too high a temperature can cause them to brown too much or even burn.
Eggs should be at room temperature for meringue. This is because 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.
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Chocolate Meringue Cookies Recipe
- 2 large egg whites at room temperature
- 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.
- 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.