Name: Chocolate Meringue Cookies
Prep time: 15 min
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 3 large egg whites; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 3/4 cup granulated sugar; 1/4 teaspoon vanilla extract; 2 tablespoons unsweetened cocoa powder; 1/2 cup mini chocolate chips

Why You’ll Love Chocolate Meringue Cookies Recipe

These chocolate meringue cookies strike a lovely balance between elegant and easy. They look impressive with their swirled tops and cracked texture, yet come together simply with basic ingredients. They’re naturally gluten‑free, low in fat, and keep well for days. Plus, they satisfy a chocolate craving without being overly rich.

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

Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
Ensure your mixing bowl and beaters are completely clean and free of grease.
Beat the egg whites on medium speed until foamy.
Add the salt, then gradually add sugar one tablespoon at a time, beating until stiff, glossy peaks form.
Sift in the cocoa powder and gently fold it into the meringue.
Add vanilla extract and fold until well combined.
Fold in chocolate chips or chunks if using.
Scoop or pipe meringue onto the prepared baking sheets, spacing about 1 inch apart.
Bake for about 1 hour until the cookies feel dry to the touch.
Turn off the oven and let cookies cool inside with the door slightly open to prevent cracking.

Servings and timing

Serves about 20 to 24 cookies.
Prep time: approximately 15 minutes
Bake time: approximately 60 minutes

Variations

Peppermint Twist: Add a few drops of peppermint extract for a refreshing holiday version.
Nutty Crunch: Fold in finely chopped toasted hazelnuts or almonds for added texture.
Spiced Cocoa: Mix in a pinch of cinnamon or cayenne for a warm, spicy kick.
Mocha Meringue: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Swirled Look: Don’t overmix the cocoa for a marbled chocolate effect.

Storage/Reheating

Store cookies in an airtight container at room temperature in a cool, dry place. Properly stored, they can stay crisp for several days. Avoid humidity to prevent them from becoming soft. If cookies soften, you can re-crisp them in a low oven (about 225°F / 110°C) for 10–15 minutes.

FAQs

What makes meringue cookies crispy?

Crisp meringue cookies result from baking at a low temperature to gradually dry them out, transforming whipped egg whites and sugar into a light, crisp texture.

Can I use Dutch‑processed cocoa?

Yes — Dutch‑processed cocoa gives a smoother, deeper chocolate flavor, while natural cocoa offers a brighter taste.

Why didn’t my egg whites whip properly?

Any grease on the bowl or beaters can prevent egg whites from whipping to stiff peaks. Ensure all equipment is clean and dry.

Can I add chocolate chips?

Yes, fold in chocolate chips or chopped chocolate at the end to add texture and bursts of chocolate.

Are meringue cookies gluten‑free?

Yes, meringue cookies made primarily from egg whites and sugar are naturally gluten‑free.

Can I flavor them differently?

You can add extracts like almond or peppermint for variation, but vanilla is classic and complements the chocolate well.

Why are my meringues sticky?

High humidity can prevent meringues from drying out properly, leading to sticky cookies. Bake on dry days if possible.

How do I store leftover cookies?

Store them in an airtight container at room temperature, away from moisture.

Can I make these ahead of time?

Yes — meringue cookies store well and can be made a day or two in advance if kept dry.

What do I pair these cookies with?

They pair well with strong coffee, vanilla ice cream, or fresh berries for a balanced treat.

Conclusion

These Chocolate Meringue Cookies are a delightful mix of crisp and tender with deep chocolate flavor and an airy texture. Simple enough for weeknight baking and elegant enough for holiday trays, they’re sure to become a favorite treat.