Description
Light as air with a rich chocolate swirl, these Chocolate Meringue Cookies are the ultimate melt-in-your-mouth treat. Perfect for the holidays or any time you crave a naturally gluten-free, sweet chocolate bite. With their crisp exterior and soft centers, they’re a beautiful and impressive dessert made from pantry staples.
Ingredients
3 large egg whites
0.25 teaspoon cream of tartar
0.75 cup granulated sugar
0.5 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons mini chocolate chips (optional)
Instructions
1. Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper. Ensure your mixing bowl and beaters are completely clean and dry.
2. In a large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
3. Gradually add the granulated sugar one tablespoon at a time while beating at high speed until stiff, glossy peaks form.
4. Add vanilla extract and sift in the cocoa powder. Gently fold the cocoa into the meringue. For a swirled look, fold lightly to leave streaks.
5. Transfer the meringue to a piping bag fitted with a star tip, or drop by spoonfuls onto prepared sheets, spacing 1 inch apart.
6. Bake for 1 hour. Turn off oven and leave cookies inside with the door closed for another hour.
7. Remove from oven and let cool completely. Store in an airtight container to maintain crispness.
Notes
Room temperature egg whites whip up with more volume—don’t skip this step!
Avoid making meringues on humid days to keep them crisp and dry.
For a twist, add a pinch of instant espresso powder to deepen the chocolate flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 22
- Sugar: 4 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: meringue, chocolate, gluten-free, low-fat