Description
Delicious and light Chocolate Meringue Cookies that melt in your mouth and are perfect for any occasion.
Ingredients
Scale
- 3 large egg whites
- 3/4 cup superfine sugar
- 2 tablespoons Dutch-process cocoa powder
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Ensure your mixing bowl and beaters are completely clean and grease-free.
- In the bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar and salt, then continue to beat until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Sift in cocoa powder and add vanilla extract. Gently fold into the meringue without deflating.
- Transfer the meringue into a piping bag fitted with a star tip.
- Pipe small rosettes onto the baking sheets, leaving a bit of space between each.
- Bake for 1 hour and 15 minutes, then turn off the oven and leave cookies inside for another hour.
- Once fully cooled, store in an airtight container at room temperature for up to 7 days.
Notes
- Always sift cocoa powder before folding it into the meringue to prevent clumps.
- Avoid making these on humid days to maintain a crisp texture.
- Be patient with the drying time in the oven—this is what ensures a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 10g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg