Description
Delight in these light and airy Chocolate Meringue Cookies, crafted from whipped egg whites, cocoa powder, and a touch of vanilla. Perfectly crisp on the outside and soft inside, these cookies are a low-fat, gluten-free treat that satisfy chocolate cravings without heaviness.
Ingredients
Scale
Chocolate Meringue Cookies Ingredients
- 3 large egg whites
- 0.25 teaspoon cream of tartar
- 0.75 cup granulated sugar
- 0.5 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Prepare Oven and Equipment: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper. Make sure the mixing bowl and beaters you will use are completely clean and dry to ensure the egg whites whip correctly.
- Whip Egg Whites: In a large bowl, beat the egg whites on medium speed until they become foamy. Add the cream of tartar to stabilize the mixture and continue beating until soft peaks form, which means the peaks curl over gently when the beaters are lifted.
- Add Sugar Gradually: Increase your mixer to high speed and slowly add the granulated sugar one tablespoon at a time. Continue beating until the meringue is stiff and glossy, and the sugar is fully dissolved, resulting in firm peaks that hold their shape firmly.
- Incorporate Cocoa and Vanilla: Add the vanilla extract to the mixture. Next, sift the cocoa powder directly into the meringue and gently fold it in using a spatula. For a marbled effect, fold lightly to leave visible streaks of cocoa instead of fully blending it.
- Shape the Meringues: Transfer the meringue mixture into a piping bag fitted with a star tip. Pipe small mounds onto the prepared baking sheets, leaving about 1 inch of space between each. Alternatively, you can spoon the mixture onto the sheets if you prefer a more rustic shape. Optionally, sprinkle mini chocolate chips on top before baking.
- Bake and Dry: Place the baking sheets in the preheated oven and bake the meringue cookies for 1 hour. After baking, turn off the oven but keep the cookies inside with the door closed for an additional hour to dry them out fully and prevent cracking.
- Cool and Store: Remove the meringue cookies from the oven and let them cool completely on the baking sheets. Once cooled, store them in an airtight container to maintain their crisp texture and freshness.
Notes
- Ensure no traces of yolk or grease in the egg whites, as this can prevent proper whipping.
- The cream of tartar helps stabilize the egg whites and improve volume.
- Folding the cocoa powder gently prevents the meringue from deflating and keeps the texture light.
- Storing in an airtight container is essential to keep the cookies crisp, as they can become chewy or soft if exposed to moisture.
- Optional chocolate chips add a delightful texture contrast and extra chocolaty flavor.
