Light, airy, and delicately chocolatey, these Chocolate Meringue Cookies are a crisp-on-the-outside, melt-in-my-mouth treat. I love making them for holiday trays or just when I’m craving something sweet and light. Naturally gluten-free and low in fat, they make a guilt-free indulgence that always impresses.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
3 large egg whites
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
1 teaspoon vanilla extract
½ cup chocolate chips or chopped chocolate (optional)
Directions
I start by preheating the oven to 250°F (120°C) and lining two baking sheets with parchment paper.
I make sure my mixing bowl and beaters are completely clean and grease-free—this step is crucial for getting the right meringue texture.
Then I beat the egg whites on medium speed until they turn foamy.
I add a pinch of salt, then slowly add the sugar one tablespoon at a time, beating continuously until stiff, glossy peaks form.
After that, I sift in the cocoa powder and gently fold it into the meringue.
I mix in the vanilla extract and fold again until it's fully incorporated.
If I’m in the mood for extra chocolate (and I usually am), I fold in the chocolate chips or chopped chocolate.
Using a spoon or piping bag, I scoop the meringue onto the prepared baking sheets, spacing them about an inch apart.
I bake the cookies for 1 hour, until they feel dry to the touch and lift off the parchment easily.
To avoid cracking, I turn off the oven and let the cookies cool inside with the door slightly ajar.
Once they’re completely cool, I store them in an airtight container at room temperature.
Servings and timing
Servings: 20–24 cookies
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Calories: ~60 per cookie
Variations
I sometimes add a dash of cinnamon or instant espresso powder to deepen the chocolate flavor.
If I want a festive touch, I sprinkle the tops with crushed peppermint before baking.
Swapping the chocolate chips for white chocolate chunks gives a completely different flavor profile.
I’ve also tried adding chopped nuts for a little crunch—hazelnuts or almonds work great.
Storage/Reheating
Once the cookies are fully cooled, I store them in an airtight container at room temperature. They stay crisp for up to 5 days. I never refrigerate them, as that adds moisture and softens the texture. If they do lose a bit of crispness, I place them in a 200°F (95°C) oven for about 5 minutes to refresh them.
FAQs
How do I know when the meringue is ready to bake?
I look for stiff, glossy peaks that hold their shape when I lift the beaters. If the peaks flop over, I keep beating.
Why did my cookies crack?
If the cookies cool too quickly, they can crack. That’s why I always let them cool inside the oven with the door slightly open.
Can I make these cookies without chocolate chips?
Absolutely. The chocolate chips are optional—I love them both with and without. The cocoa powder gives enough chocolate flavor on its own.
Can I freeze chocolate meringue cookies?
I don’t recommend freezing them. Meringue doesn’t hold up well in the freezer and may turn chewy or sticky when thawed.
Can I make them ahead of time?
Yes! I often make them a day or two ahead of a gathering. Just store them in a sealed container at room temperature, and they’ll stay fresh and crisp.
Conclusion
These Chocolate Meringue Cookies are a go-to treat in my kitchen whenever I want something sweet, light, and chocolatey. They're easy to whip up with just a few ingredients, and they always deliver on taste and texture. Whether I’m baking for a holiday tray or just need a little pick-me-up, this recipe never disappoints.
📖 Recipe:
Chocolate Meringue Cookies
- Total Time: 75 minutes
- Yield: 20–24 cookies
- Diet: Gluten Free
Description
Light, airy, and delicately chocolatey, these Chocolate Meringue Cookies are crisp on the outside and melt-in-your-mouth soft on the inside. Naturally gluten-free and low in fat, they’re an elegant, guilt-free treat perfect for holidays or everyday indulgence.
Ingredients
3 large egg whites
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
1 teaspoon vanilla extract
½ cup chocolate chips or chopped chocolate (optional)
Instructions
- Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.
- Ensure mixing bowl and beaters are clean and grease-free.
- Beat egg whites on medium speed until foamy.
- Add a pinch of salt, then gradually add sugar one tablespoon at a time, beating until stiff, glossy peaks form.
- Sift in cocoa powder and gently fold it into the meringue.
- Add vanilla extract and fold until incorporated.
- Fold in chocolate chips or chopped chocolate, if using.
- Spoon or pipe meringue onto prepared baking sheets, spacing about an inch apart.
- Bake for 1 hour, until cookies are dry to the touch and lift easily off the parchment.
- Turn off oven and let cookies cool inside with door slightly ajar to prevent cracking.
- Once fully cooled, store in an airtight container at room temperature.
Notes
Add a dash of cinnamon or instant espresso powder for deeper flavor.
Top with crushed peppermint for a festive touch.
Swap chocolate chips for white chocolate chunks for variation.
Fold in chopped nuts like hazelnuts or almonds for crunch.
To refresh cookies, place in a 200°F (95°C) oven for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 10g
- Sodium: 10mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
