Chocolate meringue cookies are an indulgent treat that is sure to please any sweet tooth. They are light and airy, yet full of rich chocolate flavor. With a crispy exterior and a soft and chewy interior, these gluten-free sweet treats taste like a delicate chocolate marshmallow that melts in your mouth.
Double Chocolate Meringue Cookies
Our Chocolate Chip Meringue Cookies recipe contains a double dose of chocolate and is super easy to make because the mixer does most of the work!
The meringue mixture can be made in 30 minutes simply by whipping egg whites with cream of tartar, sugar, vanilla, and some salt until soft peaks are formed, folding in the cocoa, and then it’s ready to be piped and baked into the prettiest chocolate meringues you’ve ever prepared.
These chocolate cookies are sweetly satisfying, with a sprinkle of mini morsels on top; they’re low in calories, fat-free, and gluten-free, so you can indulge without the guilt!
Dip them in melted chocolate and crushed peppermint candy, like my chocolate Meringue Kisses, and you’ve turned a chocolate meringue recipe into a triple chocolate Christmas treat!
Why We Love Chocolate Meringue Cookies
- Quick and easy to prepare in 30 minutes.
- Uses a handful of simple ingredients.
- Beautiful and billowy, light and airy, delicate and dainty, crispy and crunchy.
- Light enough to leave room in your tummy for the other tempting treats on your dessert table.
- Kosher for Passover and perfect for any party, holiday, or celebration.
Ingredients for Meringue Cookies
- Egg whites
- Cream of tartar
- Sugar
- Vanilla extract
- Salt
- Cocoa powder
- Mini chocolate chips
Substitutions and Additions
- Choose Your Chip: Feel free to use milk, semi-sweet, bittersweet, or dark chocolate mini chocolate chips.
- Use Other Extracts: You can replace the vanilla extract with other flavors that complement the cocoa, such as mint, coconut, and almond.
Recommended Tools
- Baking Sheet
- Parchment paper
- Hand mixer or electric mixer
- Mixing bowl
- Piping bag with a large star tip or ziplock bag
See Full Recipe Card Below
Jump to RecipeHow to Make Double Chocolate Meringue Cookies
- Make The Merengue Mixture: Whip the egg whites with the cream of tartar until soft peaks start to form. Slowly mix in the sugar, then add the vanilla and salt. Beat until stiff peaks form and then fold in the cocoa powder.
- Pipe: Pipe the cookies onto the parchment paper. Sprinkle a few mini chocolate chips on top of each cookie.
- Bake: Bake at 225 degrees Fahrenheit for 1 hour, turn off the oven, and then let them sit for at least 2 hours, leaving the oven door closed.
Pro Tip: Do not open the oven while the cookies are baking or they can deflate and leave it closed until you know the oven is completely cooled down. You can even let them sit overnight. - Serve: Serve and enjoy!
How To Pipe Meringues
Using a piping bag with a large star tip or a ziplock bag with the corner cut off, pipe 1 ½-inch wide cookies, spacing 1 inch apart. Pipe the cookies by holding the piping bag vertically, ½ inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1 ½-inches wide. Then release pressure and pull straight upwards.
Tips for Making Meringue Cookies
- When making meringue, be sure all your equipment is very clean. Any amount of oil will prevent the meringue from whipping correctly.
- Separate the eggs over an empty bowl. In case a yolk breaks, you aren’t contaminating all your egg whites. Make sure the egg whites are free from any bits of the yolk, no matter how small.
- Eggs whites whip best at room temperature. Separate the eggs while they are still cold, then let them sit for 30 minutes or until room temperature.
- Be sure to add the sugar just as (or even before) soft peaks form. If you add it too late, the sugar will stay grainy.
- If you don’t want to pipe the cookies, you can spoon them onto the parchment paper. It just won’t have a nice-looking, consistent shape.
- These cookies need to cool completely before eating.
- Don’t discard your yolks! You can find a recipe that uses your egg yolks, such as custard, hollandaise sauce or our homemade Lemon Curd. Make a double batch of lemon curd and use some as a spread and some to make Lemon Lava Cakes.
How to Store Meringue Cookies
- To Store: Store in an airtight container at room temperature for up to two weeks.
- To Freeze: Store in a freezer-safe container or bag in the freezer for up to 3 months.
More Easy Meringue Recipes
Double Chocolate Meringue Cookies
Serves — 30
Chocolate Meringue Cookies are light and airy with a crispy crunch. Double chocolatey and easy to make, these delicious cookies melt in your mouth.
Prep Time 30 minutes
Cook Time 1 hour
Cool Time 2 hours
Total Time 3 hours 30 minutes
Ingredients
- 3 egg whites
- ⅛ teaspoon cream of tartar
- ⅔ cup sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- 1 tablespoon cocoa powder
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan!
- In the bowl of a hand mixer or electric mixer, using the whisk attachment, whip the egg whites with the cream of tartar on high speed just until soft peaks start to form (about 4-5 minutes).
- Continue mixing, adding the sugar very slowly. Once all the sugar is mixed in, add the vanilla and salt; beat until stiff peaks form (about 6-7 minutes). Gently fold in the cocoa powder until just combined.
- Using a piping bag with a large star tip or a ziplock bag with the corner cut off, pipe 1 ½-inch wide cookies, spacing 1 inch apart. Pipe the cookies by holding the piping bag vertically, ½ inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1 ½-inches wide. Then release pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
- Bake for 1 hour. Do not open the oven while the cookies are baking or they can deflate. Once 1 hour is up, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don’t open the door until you know the oven is completely cooled down. You can even let them sit overnight.
- The cookies are sure to be done once they look completely dry and can be easily removed from the parchment paper without sticking. Serve and enjoy.
Jenn’s Notes
Storage:
- To Store: Store in an airtight container at room temperature for up to two weeks.
- To Freeze: Store in a freezer-safe container or bag in the freezer for up to 3 months.
- When making meringue, be sure all your equipment is very clean. Any amount of oil will prevent the meringue from whipping correctly.
- Separate the eggs over an empty bowl. In case a yolk breaks, you aren’t contaminating all your egg whites. Make sure the egg whites are free from any bits of the yolk, no matter how small.
- Eggs whites whip best at room temperature. Separate the eggs while they are still cold, then let them sit for 30 minutes or until room temperature.
- Be sure to add the sugar just as (or even before) soft peaks form. If you add it too late, the sugar will stay grainy.
- If you don’t want to pipe the cookies, you can spoon them onto the parchment paper. It just won’t have a nice looking, consistent shape.
- These cookies need to cool completely before eating.
- Don’t discard your yolks! You can find a recipe that uses your egg yolks, such as custard, hollandaise sauce or our homemade Lemon Curd. Make a double batch of lemon curd and use some as a spread and some to make Lemon Lava Cakes.
Nutrition Info
Calories: 29kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 8mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.1mg
