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Chocolate meringue cookies are the treat I reach for when I want a showstopper that is deceptively easy. Their dramatic look and luscious chocolaty crunch make them the first to disappear at every family party and potluck. I always smile hearing the surprised wow after the first bite and seeing crumbs on happy faces.
My first batch was a last-minute dessert for a big group and now my kids beg for them whenever friends come over. The fun part is shaping the cookies and sneaking a few warm from the tray.
Ingredients
- Egg whites: Help give meringues their signature lightness and crunch. Choose eggs at room temperature for best volume
- Cream of tartar: Stabilizes the whipped egg whites. A tiny pinch is all you need
- Vanilla extract: Adds warmth and depth. Use pure vanilla for more flavor
- Granulated sugar: Creates glossy peaks and sets the structure. Regular white sugar dissolves best
- Cocoa powder: Delivers chocolate flavor and a beautiful marbled look. Sifted cocoa works smoother into the mixture
- Chocolate chip morsels: Every bite gets a melt in your mouth surprise. Use mini chips or finely chopped chocolate for easy folding
- Cocoa for dusting: Adds a pretty finish and a bit more chocolate on top. Totally optional but looks polished
Instructions
- Prepare Baking Sheet:
- Line a baking sheet with parchment paper so the cookies come off easily and the bottoms do not stick or burn
- Beat the Egg Whites:
- In a stand mixer using the whisk attachment beat the egg whites with cream of tartar on high speed for about two minutes. You are looking for soft peaks that curl over when you lift the whisk. Be patient at this stage for best results
- Add Vanilla and Sugar:
- Keep the mixer running and slowly add the vanilla and then the granulated sugar one tablespoon at a time. Beat for three more minutes until stiff glossy peaks form. The mixture will be thick white and hold its shape firmly
- Fold in Cocoa and Chocolate Chips:
- Sprinkle cocoa powder and chocolate chips over the whipped meringue. Use a rubber spatula to gently fold them in with slow broad motions. Take care not to deflate the batter. Stop folding when you hardly see any streaks of cocoa
- Form the Cookies:
- Scoop out cookies using a tablespoon and place in rough mounds onto the prepared baking sheet. Leave at least one inch between cookies. If using dust with cocoa powder for a decorative touch
- Bake:
- Place in the preheated oven for 35 to 45 minutes. Cookies should be dry on top but still slightly give when gently pressed
- Cool Completely:
- Let the cookies cool fully on the baking sheet before moving. This keeps them from breaking and keeps their chewy centers intact
My favorite part is always the folding step because I love watching the swirls of cocoa streak though the glossy batter. My younger kids think it looks like magic and always ask to help spoon the batter on the trays. These cookies have been part of our happy messiest kitchen moments.
Storage Tips
After cooling store chocolate meringue cookies in an airtight container at room temperature. Any moisture is their enemy so do not refrigerate or they could turn sticky. They will stay crisp for up to a week but rarely last that long in our house. If you want to keep them extra crispy drop a dry slice of bread in the container to absorb humidity.
Ingredient Substitutions
If you run short of chocolate chips small chopped bar chocolate works or for a nutty spin add finely chopped hazelnuts. Dutch process cocoa will give a slightly richer chocolate taste and deeper color but regular cocoa is classic. If you prefer you can use almond extract instead of vanilla for a unique twist.
Serving Suggestions
These look beautiful on any dessert platter and stack well for travel. I love to serve them alongside coffee or layer them in dessert glasses with whipped cream and berries for a grown up sundae. For parties scatter extra mini chips over the cookies right as they come out of the oven for more sparkle.
Cultural and Historical Notes
Meringues are a timeless European treat tracing their roots to Swiss and French bakers. The airy structure comes from centuries old pastry technique and the chocolate twist makes this version a distinctly American favorite. In our family we treat the first cool day as meringue baking day.
Seasonal Adaptations
For winter add a pinch of cinnamon to the cocoa. In summer try orange zest with the vanilla. During holidays drizzle the finished cookies with dark chocolate or crushed peppermint.
Take your time and enjoy making these cookies with friends or family. They bring moments of wonder and delight in every bite.
Common Recipe Questions
- → How do I achieve stiff peaks for the meringue?
Beat the egg whites with cream of tartar at high speed until soft peaks form, then gradually add sugar and continue mixing until the mixture becomes glossy and holds stiff peaks when you lift the whisk.
- → Can I use different types of chocolate chips?
Yes, semi-sweet, dark, or milk chocolate chips all work well. You can even mix different kinds for variety in taste and texture.
- → Why should I cool meringue cookies before removing them from the baking sheet?
Cooling helps set the structure and prevents the cookies from breaking or sticking when transferring them.
- → How should I store these chocolate meringue cookies?
Store at room temperature in an airtight container. They keep crispy and chewy for up to a week when properly sealed.
- → Can I make these without cream of tartar?
Cream of tartar stabilizes the egg whites, but if unavailable, substitute with a few drops of lemon juice or white vinegar.