Description
These delicious chocolate meringue cookies combine the light and airy texture of classic meringues with the rich flavor of cocoa powder and semi-sweet chocolate chips. Perfect as a sweet treat or dessert, they are crispy on the outside and slightly chewy inside, offering a delightful chocolatey bite.
Ingredients
Scale
Ingredients
- 3 Egg Whites
- 1 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Semi-sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent the meringues from sticking.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they become foamy, ensuring air is incorporated for volume.
- Add Sugar Gradually: Slowly add the granulated sugar, one tablespoon at a time, while increasing the mixer speed to high. Beat until stiff, glossy peaks form, which indicates the meringue is stable and ready.
- Fold in Cocoa and Vanilla: Gently fold in the unsweetened cocoa powder and vanilla extract with a spatula, mixing carefully to maintain the airy texture.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the meringue mixture, distributing the chocolate flavor in every bite.
- Shape Cookies: Using a piping bag or spoon, dollop the meringue mixture onto the prepared baking sheets. Leave ample space between each to allow for drying during baking.
- Bake: Bake the cookies for 1 to 1.5 hours at 225°F (110°C) until they are dry to the touch, which is a sign they have properly dried out without browning.
- Cool in Oven: Turn off the oven and leave the cookies inside with the door slightly ajar to cool completely; this prevents cracking and keeps the crisp texture.
Notes
- Ensure the egg whites are free of any yolk for best results in achieving stiff peaks.
- Use a clean, grease-free bowl and beaters to help the egg whites whip properly.
- If you don’t have a piping bag, a spoon or small ice cream scoop works well for portioning meringue dollops.
- Store the cookies in an airtight container to maintain their crispness.
- The low baking temperature dries out the meringues without browning or burning them.
