Crispy Chocolate Meringue Cookies
These crispy chocolate meringue cookies feature a glossy, crackly shell and a light, fluffy center. They’re easy to make, naturally gluten-free, and perfect for chocolate lovers seeking a lighter treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder (Dutch-process or regular)
- 1 teaspoon cornstarch
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon cream of tartar (or 1/2 teaspoon lemon juice)
- Pinch of salt
- 1/2 cup mini or chopped chocolate chips (dark, milk, or semi-sweet)
- 1/2 teaspoon vanilla extract (optional)
- Drop of almond extract (optional)
Instructions
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Carefully separate 4 large eggs, placing whites in a clean, dry bowl. Ensure no yolk gets in.
- Add pinch of salt and cream of tartar (or lemon juice) to egg whites. Beat with electric mixer on medium speed until soft peaks form (2-3 minutes).
- Increase mixer to medium-high. Gradually add granulated sugar, one tablespoon at a time, letting it dissolve before adding more. Beat until meringue is glossy and holds stiff peaks (5-6 minutes).
- In a separate bowl, sift together cocoa powder, cornstarch, and espresso powder (if using). Gently fold into whipped egg whites with a rubber spatula.
- Fold in chocolate chips until just combined. Do not over-mix.
- Drop spoonfuls or use a cookie scoop to portion meringue onto parchment-lined sheet, spacing about 2 inches apart.
- Bake for 45-55 minutes, until cookies are firm to the touch and lift easily from paper. If sticky, bake 5-10 minutes longer.
- Turn off oven and leave cookies inside with door slightly ajar for 15-20 minutes to cool slowly.
- Transfer cookies to wire rack. Enjoy fresh or store in airtight container up to 3 days.
Notes
Room temperature egg whites whip up higher and more stable. Clean, grease-free equipment is essential for successful meringue. Add sugar slowly for a smooth texture. Avoid over-mixing when folding in cocoa and chips. Meringues are sensitive to humidity; bake longer or dry in oven if needed. Cookies freeze well and can be revived in a low oven if they lose crispness.
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 6
- Sodium: 15
- Fat: 0.5
- Saturated Fat: 0.3
- Carbohydrates: 7
- Fiber: 0.5
- Protein: 1
Keywords: chocolate meringue cookies, gluten-free dessert, crispy cookies, fluffy meringue, easy chocolate cookies, low fat cookies, holiday baking, potluck treats