Elegant Chocolate Meringue Cookies
Enjoy these light, crisp, and airy Elegant Chocolate Meringue Cookies, a delightful treat perfect for any occasion. With a subtle hint of chocolate, these cookies are surprisingly easy to make and guaranteed to impress.
Equipment
- oven
- baking sheet
- parchment paper
- electric mixer
- piping bag (optional)
Ingredients
Meringue Cookies
- 2 large egg whites
- ½ teaspoon cream of tartar or 1 teaspoon fresh lemon juice
- ½ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder sifted
- ¼ teaspoon vanilla extract optional
- salt Pinch of
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Instructions
Prep Your Workspace
- Preheat your oven to 225°F (110°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Whip the Meringue
- Combine room temperature egg whites and cream of tartar in a clean, grease-free bowl and beat with an electric mixer on medium speed until foamy.
- Gradually add granulated sugar, one tablespoon at a time, while beating on medium-high speed until all sugar is incorporated.
- Increase speed to high and beat until the meringue is thick, glossy, and forms stiff peaks; if using, beat in vanilla extract at the very end.
Fold and Bake
- Gently fold in the sifted cocoa powder until just combined, being careful not to deflate the meringue.
- Transfer the meringue to a piping bag with a star or round tip, or use two spoons to drop dollops onto the prepared baking sheet.
- Bake for 60-75 minutes until firm, dry, and easily lift off the parchment paper, then turn off the oven and leave cookies inside to cool completely for at least 1 hour or overnight with the door ajar.
Notes
Ensure your bowl and beaters are impeccably clean and grease-free for the best meringue. Humidity can affect meringue, so try to bake on a dry day if possible.