Chocolate Meringue Chewy Cookies (Print-Friendly Format)
Crisp on the outside, chewy inside, these chocolate chip meringues delight with deep flavor and airy texture.
# Ingredients You’ll Need:
→ Main Components
01 -
3 egg whites
02 -
0.5 g cream of tartar
03 -
2.5 ml vanilla extract
04 -
130 g granulated sugar
05 -
16 g unsweetened cocoa powder
06 -
300 g chocolate chips
→ Finishing Touch
07 -
Unsweetened cocoa powder, for dusting (optional)
# How to Make It:
01 -
Preheat oven to 150°C. Line a baking sheet with parchment paper.
02 -
In a stand mixer, beat egg whites with cream of tartar on high speed for approximately 2 minutes until soft peaks form.
03 -
Continue mixing on high while gradually adding vanilla extract and granulated sugar. Beat for an additional 3 minutes until the meringue forms stiff, glossy peaks.
04 -
Gently fold in cocoa powder and chocolate chips using a rubber spatula until fully combined.
05 -
Spoon tablespoons of the meringue onto the prepared baking sheet, spacing each evenly by at least 2.5 cm. Optionally, dust the tops with additional cocoa powder.
06 -
Transfer to the oven and bake for 35–45 minutes, or until the tops are dry to the touch.
07 -
Allow cookies to cool completely on the baking sheet before carefully removing and serving.
# Extra Tips:
01 -
Ensure egg whites are at room temperature for optimal volume.
02 -
Keep at least an inch of space between meringues to allow for proper air circulation.
03 -
For best texture, store finished cookies in an airtight container at room temperature and consume within one week.