Delicate Chocolate Meringue Cookies
These delicate chocolate meringue cookies are light, airy, and crisp with a subtle hint of cocoa. Perfect for a sweet treat or an elegant dessert.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Electric Mixer
- Whisk Attachment
- Piping Bag (with star or round tip)
Ingredients
Meringue
- 2 large egg whites
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon cream of tartar
- Pinch salt
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 250°F (120°C) and line a large baking sheet with parchment paper to prevent sticking.
- In a clean, dry bowl of an electric mixer, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
Making the Meringue
- Gradually add granulated sugar, one tablespoon at a time, while beating on high speed until the meringue is glossy, thick, and holds stiff peaks.
- Beat in the vanilla extract, then gently fold in the sifted cocoa powder until just combined, being careful not to overmix.
Baking
- Spoon or pipe small 1 to 1.5-inch cookies onto the baking sheet, leaving space between each.
- Bake for 60-75 minutes until firm, then turn off the oven, prop the door open, and let them cool completely inside the oven for crispness.
Notes
Ensure your mixing bowl and whisk are absolutely clean and fat-free for the best meringue. Humidity can affect meringue, so try to bake on a dry day if possible.