Cocoa Meringue Cookies That Melt in Your Mouth at 26 Calories Each
Cocoa Meringue Cookies
Ingredients
- 4 egg whites at room temperature
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp cocoa powder unsweetened
- 1/2 cup dark chocolate chips mini
Instructions
- Preheat the oven to 275°F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. The whites should look foamy and hold a soft, drooping peak when you lift the whisk.
- With the mixer still running, add the sugar one tablespoon at a time, waiting a few seconds between each addition. Once all the sugar is in, increase to high speed and whisk for about 5 minutes until the mixture is thick, glossy, and holds stiff peaks. When you lift the whisk the peak should stand straight up without drooping.
- Remove the bowl from the mixer. Add the vanilla extract, cocoa powder, and dark chocolate mini chips. Using a rubber spatula, fold everything in gently with slow, sweeping strokes. You want to keep as much air in the mixture as possible so fold only until just combined.
- Drop heaped tablespoons of the mixture onto the parchment lined baking sheet, spacing them about 1 inch apart.
- Bake for 34 to 40 minutes until the cookies are set and dry to the touch on the outside. Do not open the oven door during baking as the temperature change can cause meringues to crack and collapse. Allow the cookies to cool completely on the baking sheet before removing them.
Nutrition
This is a sleepover request… Whenever one of my girls is having a friend stay over this is their ask. Not normal chocolate chip cookies or something like that… Meringues. This is what they ask for and this is also what their friends who have come over continue to ask for as well.
Crisp on the outside, light and airy in the center, and packed with real chocolate flavor from both cocoa powder and dark chocolate chips. They taste like something from a bakery and nobody would ever guess they are made with six ingredients and no butter, no flour, and no oil.
Meringue cookies have a reputation for being finicky but this recipe is more straightforward than it sounds. The technique matters more than the ingredients, and once you understand what you are looking for at each step they come together reliably every time. The key is patience… both in building the meringue and in letting them bake low and slow until they are fully set.
These are a great thing to have on hand when you want something sweet after dinner without committing to anything heavy. They are also naturally gluten free, which makes them an easy option to bring to a gathering when you are not sure what everyone can eat.
What Makes These Work
Meringue is built entirely on the structure of whipped egg whites, which means a few things have to go right for the texture to work. The egg whites need to be at room temperature before you start. Cold egg whites from the fridge will whip but they take longer and the volume will not be as good. Pull them out about 30 minutes before you begin.
The cream of tartar is not optional here even though the amount is small. It stabilizes the egg whites as they whip and helps the meringue hold its structure through baking. Without it the cookies are more likely to weep, crack, or deflate.
Adding the sugar one tablespoon at a time is the step people are most tempted to rush. Do not. Dumping it all in at once can cause the meringue to become grainy and prevent it from reaching stiff peaks. Slow additions give the sugar time to fully dissolve into the whites.
A Few Things Worth Knowing Before You Start
Make sure your bowl and whisk attachment are completely clean and dry before you begin. Any trace of grease or moisture can prevent the egg whites from whipping properly. A quick wipe with a paper towel dampened with white vinegar and then dried is enough to make sure everything is clean.
Fold the cocoa powder, vanilla, and chocolate chips in gently and stop as soon as they are combined. Overmixing at this stage will knock the air out of the meringue and you will end up with flat, dense cookies instead of light airy ones.
Do not open the oven door while they are baking. The sudden temperature change is enough to make meringues crack and collapse. Set a timer and leave them alone until the time is up.
Let them cool completely on the baking sheet before you try to remove them. They firm up and crisp as they cool and will lift cleanly off the parchment once they are fully set. Rushing this step is how they end up sticky and soft on the bottom.
Store in an airtight container at room temperature for up to five days. Keep them away from humidity as moisture in the air will make them sticky and soft over time.
