chocolate meringue cookie recipe

Written ByJenny Smyth Posted on
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The Best chocolate meringue cookie recipe

I’ve been making this chocolate meringue cookie recipe for years, and it’s always a hit with my family and friends. It’s a classic recipe that’s easy to make and always impressive.

The combination of the crunchy meringue topping and the rich chocolate is a match made in heaven. I love that it’s a versatile recipe that can be made for special occasions or just a Tuesday.

My kids love helping me in the kitchen, especially when we get to make the meringue topping – it’s like a fun science experiment! We’ve made these cookies for birthdays, holidays, and even just because.

They’re perfect for any occasion and are sure to become a favorite in your household too. The best part?

They’re relatively healthy compared to other sweet treats, thanks to the use of natural sweeteners and minimal added sugars. Plus, they’re easy to customize with different flavors and toppings, so you can get creative and make them your own.

Whether you’re a seasoned baker or just starting out, this recipe is sure to become a staple in your kitchen.

Chocolate Meringue Cookies

4.6 from 1966 votes

Delicious chocolate meringue cookies are light, airy, and slightly crispy. These treats are perfect for a sweet snack or a festive dessert.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 140 kcal

🥘Ingredients

For the Chocolate Meringue Cookie Dough

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour

For the Meringue

4 egg whites, room temperature
1/2 tsp cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 350°F.
2Line a baking sheet with parchment paper and set aside.
3In a large mixing bowl, cream together butter and sugar until light and fluffy.
4This should take about 2 minutes.
5Add vanilla extract and salt, and mix until well combined.
6Gradually add cocoa powder and flour, mixing until a dough forms.
7Using an electric mixer, beat egg whites and cream of tartar in a clean bowl until foamy.
8Gradually add sugar while continuing to beat the mixture.
9Beat until stiff peaks form and the meringue is glossy.
10This should take about 5-7 minutes.
11Transfer the chocolate dough to a piping bag fitted with a round tip.
12Pipe small rounds onto the prepared baking sheet, spacing them about 1 inch apart.
13Bake for 10-12 minutes, until the edges are set and the centers are slightly soft.
14Allow the cookies to cool completely on the baking sheet.
15Once cool, spread or pipe a generous amount of meringue onto each cookie.
16Use a kitchen torch to lightly brown the meringue, if desired.
17Bake for an additional 5-7 minutes, until the meringue is lightly golden and set.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Piping bag with round tip
Oven

📊Nutrition Facts (per serving)

🔥Calories: 140 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 100mg🌾Total Carbs: 19g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 2g

📝Notes

Tips: Ensure egg whites are at room temperature for best results. Store cookies in an airtight container at room temperature for up to 3 days.

Watch Video Of How Chocolate Meringue Cookies Works

These chocolate meringue cookies are perfect for any occasion – whether you’re hosting a party or just want something delicious on hand for everyday snacking.

One of my favorite things about this recipe is how easily they store – simply place them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

When reheating leftovers, try microwaving them for 10-15 seconds or baking them in the oven at 350°F (175°C) for 5-7 minutes until warmed through.

❓ Frequently Asked Questions About Chocolate Meringue Cookies

Q: What is the difference between meringue and meringue powder?

A: Meringue powder is a pre-mixed blend of sugar, cream of tartar, and other ingredients that can be used as a substitute for fresh egg whites in recipes like this one. While it’s convenient, keep in mind that it may not provide the same light, airy texture as using fresh egg whites.

Q: Can I use dark chocolate instead of semisweet chocolate?

A: Yes, you can use dark chocolate instead of semisweet chocolate, but keep in mind that it will change the flavor profile of the cookies. Dark chocolate has a more intense flavor than semisweet chocolate and may overpower the other ingredients.

Q: How do I store leftover cookies?

A: You can store leftover cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When storing at room temperature, make sure they are completely cooled before sealing them away.

Q: Can I add nuts or seeds to these cookies?

A: Yes, you can add nuts or seeds to these cookies for added texture and flavor. Try adding chopped walnuts or pecans for a delicious twist.

Q: How do I know if my meringue topping is overbeaten?

A: If your meringue topping becomes too stiff or forms peaks when overbeaten, it may not hold its shape properly once baked. Try not to overbeat the egg whites; stop mixing when they still have some ‘body’ left.

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