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Chocolate Meringue Cookies

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These light and airy Chocolate Meringue Cookies are crisp on the outside and slightly chewy on the inside, with a rich chocolate flavor. They are naturally gluten-free and make a delightful low-fat treat.

Ingredients

  • 3 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder, sifted
  • ¼ cup mini chocolate chips (optional)

Instructions

  1. Preheat oven to 250°F (120°C) and line two baking sheets with parchment paper.
  2. In a clean, dry bowl, beat egg whites on medium speed until foamy.
  3. Add cream of tartar and salt, then continue beating until soft peaks form.
  4. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and sugar is dissolved.
  5. Beat in vanilla extract.
  6. Gently fold in sifted cocoa powder until fully incorporated.
  7. If using, fold in mini chocolate chips.
  8. Drop by rounded teaspoons or pipe onto prepared baking sheets.
  9. Bake for 1 hour, then turn off the oven and let the cookies sit inside with the door closed for another hour to dry out.
  10. Remove from oven and store in an airtight container.

Notes

  • Ensure the mixing bowl is completely clean and dry for best meringue results.
  • Do not open the oven during baking or resting time to avoid cracking.
  • Add mini chocolate chips for extra richness.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-meringue-cookies/