Chocolate Meringue Cookies160 Reviews
“This is a meringue cookie with a double chocolate taste. Store these in an air tight container.” - by Madonna
Original recipe yields 3 dozen
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Amount Per Serving (18 total)
- 47 cal
- 1 g
- 9.6 g
Based on a 2,000 calorie diet
Reviews (160)Rate This Recipe
"I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out great..." See more. The first time I used cold egg whites, wasn't that careful about separating and started on high speed which I know now is all wrong. Thanks for a great recipe and a good learning experience."
"This is good! I used splenda instead of sugar, omitted the chocolate chips and I have a treat that is good for diabetics and lowcarb! All Atkins dieters should try this!..." See more"
"After I'd read others' reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn't follow ..." See morethe instructions verbatim. I adapted instructions from other meringue cookie recipes to suit this recipe instead. First, beat in cream of tartar and vanilla when the egg whites become foamy; continue whipping till soft peaks form. When soft peaks form, gradually beat in sugar (a little at a time) to egg whites till they form stiff peaks and look glossy. I folded in cocoa lastly--don't overfold the mixture. Since this was my first attempt at making meringue, I was slightly worried. I wondered whether combining vanilla and cream of tartar with egg whites first will actually prevent the the egg whites from "growing" in volume. Separate the egg whites from the yolks right after the eggs are out of refrigerator. Then, wait to start baking when the egg whites get to room temperature. Also, make sure you use only grease-free metal or glass mixing bowl and beeaters for whipping egg whites. Finally, these cookies took longer to get done (for me), about 35~40 minutes; they're done when the tops of the cookies are kind of hard. I got about 36~40 of them with a teaspoonfuls for each. Overall, this is a wonderful choc meringue drop recipe--definitely a keeper! The best part is they're lower in calories than other cookies!"
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