double chocolate meringue cookies
Chocolate meringue cookies are intense bites of dark chocolate. The texture is light and crispy; the bitter cocoa flavor is big and it lingers, begging for a glass of milk!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 80 small cookies
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup powdered sugar
- 1/4 cup Dutch-processed cocoa powder
- 4 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp fine salt
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup finely chopped bittersweet chocolate
Instructions
- Preheat oven to 250°F. Line 2 baking sheets with parchment paper. Prep piping bag with a large star or circle tip, if using.
- Whisk together powdered sugar and cocoa powder in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium speed until the whites are loose and foamy, 2- 3 minutes. Increase speed to medium-high and add granulated sugar slowly (1 tablespoon at a time), until egg whites are stiff and glossy.
- Mix in vanilla extract. Sift powdered sugar mixture over top. Gently fold in until mostly mixed. Sprinkle chocolate on top and fold in a few times.
- Transfer meringue to the prepared pastry bag. Pipe meringue cookies onto prepared sheet pans, keeping them about 1 1/2 inches apart. Alternatively, drop cookies on the sheet by the tablespoon.
- Bake for 1 hour, then turn off oven and let cookies cool in the unopened oven for 1 1/2- 2 hours.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 2 cookies
- Calories: 24
- Sugar: 3.9g
- Sodium: 13mg
- Fat: 0.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 4.5g
- Fiber: 0.2g
- Protein: 0.6g
- Cholesterol: 0mg
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