Meringue is an incredible dessert, in achocolate meringue cakeor a cookie form. Thesechocolate meringue cookiesare the ultimate, elevated dessert. Each shiny cookie has a crisp exterior and interior. This elegant dessert will stand out from all other cookies due to its unique texture and rich chocolate flavor.
Meringue is a delicate dessert that many find intimidating to master. However, it is much easier than it may seem! This recipe will take you step by step through making the perfect meringue cookies, and before you know it, you will be baking aberry meringue cake!
These chocolate meringue cookies are the most divine dessert, with each bite melting in your mouth. Egg whites are beaten to a stiff peak to create an airy cookie that starts with a crunch and finishes chewy. Adding chocolate morsels brings a sweet surprise that you won’t want to skip!
No Waste:
This recipe calls for egg whites; you don’t want to throw away the egg yolks! Use them to bake oursilky creme brulee! You won’t regret it.
Why You’ll Love This Cookie Recipe
- Few ingredients.This recipe only calls for six ingredients, making it an incredibly simple dessert!
- Make-ahead.This is one of those cookie recipes you can make the night before an event.
- Wow-factor.These simple cookies are impressive because they seem complex but are easy to bake.
- Crowd-pleasers.Just like ourchocolate Oreo balls, these go fast!
These cookies are shaped using just a spoon! You can also pipe them using a piping bag to achieve a more structured cookie!
Ingredients for Chocolate Meringue Cookies:
All you need is this short list of ingredients.
- Egg whites –room temperature to make a perfectly airy meringue.
- Cream of tartar –a small yet crucial ingredient for baking these cookies.
- Sugar –sweetens the cookies and helps get the egg whites to a stiff peak.
- Cocoa powder –high-quality cocoa brings a deep richness to these cookies.
- Chocolate chips –semi-sweet chips work best in this recipe.
See the recipe card below for a complete list of ingredients and quantities.
Equipment to Bake Like an Expert:
We recommend a stand mixer for this recipe. You will need to beat the egg whites for a short while, and it is helpful to have it running on its own when adding sugar. However, a hand mixer would still work; it just takes longer to whip.
How to Make Chocolate Chip Meringue Cookies:
Our step-by-step recipe simplifies this incredible cookie.
1 – Using a stand mixer, beat the egg whites along with cream of tartar until you get soft peaks. This should take about 2-3 minutes.
2 – Add the sugar and vanilla extract into the bowl while the mixer continues at medium speed. Keep the mixer going for about 2 more minutes or until stiff peaks form and the mixture is glossy.Add the cocoa powder to the bowl
3 – Beat the cocoa powder gently.
4 – Then, fold in the chocolate chips until they are incorporated.
5 – Plop the batter onto a parchment paper-lined baking sheet using a large spoon. Be sure to leave about an inch of space between cookies.
6 – Bake in a 300°F oven for 35-45 minutes.
Beat Egg Whites Like a Pro:
This recipe calls for the egg whites to be beaten to soft and stiff peaks. You mustn’t over or under-mix for the meringue to come out perfect. Here is a quick guide!
Phase 1:the eggs will be foamy when you begin beating them. Keep going until you see the color change from translucent to white.
Phase 2:as the egg whites turn white, you will notice that they are no longer foamy but much more fluffy. Use your whisk attachment to test for peak stiffness. There should be a visible peak for soft peaks, but it will be very droopy and barely stand on its own.
Phase 3:after you add the sugar, you will continue to beat the mixture. After a little bit, you should have firm peaks. Firm peaks are when the peak stands stronger but still has a slight droop. You will want to beat just a little longer.
Phase 4:You will know you have stiff peaks when the peak stands straight up with no droop. If there is no longer a peak, you overbeat the egg whites.
Recipe FAQs
Can I use a hand mixer?
It may be tough, but you can use a hand mixer if you don’t have a stand mixer.
Can I use bottled egg whites?
Egg whites from a carton are not recommended for this recipe.
Can I skip cream of tartar?
Cream of tartar is crucial for this recipe, but if you want to bake meringue that doesn’t require it, try ourberry meringue roulade!
Customize Your Chocolate Meringue Cookies:
Fold in nuts of your choice to achieve an extra crunch into the meringue batter. Walnuts, pecans, and pistachios are all great options.
Storing Chocolate Meringue Cookies:
Storage.Store these cookies at room temperature in an airtight container for up to a week.
More Cookies Recipes
If you enjoyed this cookie from ourcookie archives, be sure to try our otherpopular desserts; here are some favorites:
- Poppy Seed Bars Recipe
- Oatmeal Raisin Cookies
- Chocolate Chip Cookies
- Chocolate Chip Scones
- Pastry Triangles Recipe
If you tried thischocolate meringue cookiesrecipe or any other recipe on my website, please leave astar ratingand let me know how it went in thecomments below– we appreciate it!
Chocolate Meringue Cookies Recipe
Author: Valentina
4.77 from 13 votes
Chocolate meringue cookies are a pretty impressive dessert. Each bite starts with a crunch and ends with a soft, chewy center. This rich, chocolaty cookie always gets rave reviews, so it is a must at every gathering!
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 20 meringue cookies
Ingredients
- 3 egg whites
- ⅛ tsp cream of tarter
- ½ tsp vanilla extract
- 2/3 cup granulated sugar
- 2 Tbsp Cocoa
- 1 3/4 cups chocolate chip morsels
- cocoa for dusting, optional
US Customary – Metric
Instructions
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
Using a stand mixer, beat the egg whites with the cream of tarter at high speed. Do this for about two minutes or until soft peaks form.
Keep the mixer running while adding vanilla and sugar. Beat for about three more minutes or until stiff peaks form. The mixture should be glossy.
Add cocoa powder and chocolate chips and fold in with a rubber spatula.
Use a tablespoon to make large drops of batter on a baking sheet and dust with cocoa.
Bake for 35-45 minutes or until the tops are dry.
Wait until the cookies are cooled before removing them from the baking sheet and serving.
Notes
- Check out our post for pro tips on beating egg whites.
- Leave an inch of space between the cookies on the baking sheet.
- Store leftover cookies at room temperature in an airtight container for up to a week.
Nutrition
68kcal Calories10g Carbs0g Protein2g Fat1g Saturated Fat1mg Cholesterol12mg Sodium10mg Potassium0g Fiber9g Sugar25IU Vitamin A0.1mg Vitamin C13mg Calcium0.2mg Iron
- Full Nutrition Label
Nutrition Facts
Chocolate Meringue Cookies Recipe
Amount Per Serving
Calories 68Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 12mg1%
Potassium 10mg0%
Carbohydrates 10g3%
Fiber 0g0%
Sugar 9g10%
Protein 0g0%
Vitamin A 25IU1%
Vitamin C 0.1mg0%
Calcium 13mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dessert
Cuisine: American
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Leave a comment
57 comments
- Silvia
I just did it and not happy with results.
I follow exactly the recipe. Half way down pipping it started changing the consistency and it became more liquidy and they just turned flat. I used tip #32 and did small size. Instead of using small chips I used Callebaut dark vermicelli.
Probably not doing it again.- Reply
- Valentina’s Corner
Silvia, this recipe shouldn’t be piped. You can just use a spoon to add drops of the meringue onto the baking dish.
- Reply
- Catherine Arnett Hylen
I’ve made these several times & they are perfection. Use your best quality chocolate & coco powder!
- Reply
- Valentina’s Corner
So glad you enjoyed the easy recipe, Catherine. Thanks for the tip. 🙂
- Reply
- Linda
I’ve made these many times and they’re always delicious. Recently my granddaughter became dairy free so I switched to dairy-free chocolate chips and they’re were as delicious as every other time I’ve made them. Great recipe!
- Reply
- Valentina’s Corner
Linda, thank you so much for trying our delicious meringue cookies recipe! So glad you enjoyed this recipe.
- Reply
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