Description
Light and airy chocolate meringue cookies made with whipped egg whites, cocoa powder, and mini chocolate chips. These delicate treats are baked low and slow to achieve a crisp exterior and melt-in-your-mouth texture.
Ingredients
Scale
Egg White Mixture
- 3 egg whites
- â…› tsp cream of tartar
- â…” cup sugar
- ½ tsp vanilla extract
- 1 pinch salt
Chocolate Flavoring
- 1 Tbsp cocoa powder
- â…“ cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 225°F (about 107°C). Line a cookie sheet with parchment paper, ensuring it is ungreased to help the meringues adhere properly.
- Whip Egg Whites: Using a hand or electric mixer with a whisk attachment, whip the egg whites and cream of tartar on high speed until soft peaks form, approximately 4 to 5 minutes.
- Add Sugar and Flavorings: Gradually add the sugar very slowly while continuing to whisk. Once all sugar is incorporated, mix in the vanilla extract and salt, and beat until stiff peaks form — this will take about 6 to 7 minutes. Gently fold in the cocoa powder until just combined to maintain the airy texture.
- Pipe Cookies: Fit a piping bag with a large star tip or use a ziplock bag with the corner cut off. Pipe the meringue mixture onto the parchment paper in 1½-inch wide rounds, spaced 1 inch apart. Hold the bag vertically about ½ inch above the parchment, squeeze gently to form the cookie shape, then release pressure and pull the bag straight upwards. Sprinkle mini chocolate chips on top of each cookie.
- Bake the Meringues: Bake the cookies for 1 hour at 225°F. Avoid opening the oven door during this time to prevent deflation. After baking, turn off the oven and let the cookies sit inside for at least 2 hours with the oven door closed, allowing them to dry out completely. Overnight resting is ideal for best texture.
- Check and Serve: The cookies are done when they look completely dry and can be lifted easily off the parchment without sticking. Serve and enjoy your delicate chocolate meringue cookies.
Notes
- Do not grease the baking sheet, as meringues need parchment paper for proper adherence.
- Be patient while adding sugar to ensure the meringue develops a glossy, stiff peak texture.
- Do not open the oven door while baking or during the cooling period to prevent the cookies from collapsing.
- Letting the cookies rest overnight in the cooling oven helps them fully dry out and develop their crisp texture.
- If you don’t have a piping bag, you can spoon mounds of the mixture instead, though piping gives the nicest shape.
