Double Chocolate Meringue Cookies

5 from 1 vote

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 Time30

Cook Time1

Cool Time2

Total Time3 30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 29kcal

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.

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.

Tips:

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.