Chocolate Meringue Cookies

These airy chocolate cookies have a crispy crust and a soft, fluffy center. They’re made with just four ingredients: egg whites, sugar, cocoa powder, and salt. And they’re perfect for satisfying your sweet tooth without overindulging.


  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2/3 cup white sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/3 cup semisweet chocolate chips


1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

2. Combine egg whites, cream of tartar and vanilla in a bowl. Beat until the whites form soft peaks.

3. Slowly add sugar, while continuing to beat, until stiff peaks form and mixture becomes glossy

4. Fold in cocoa powder and chocolate chips

5. Drop mixture by teaspoonfuls onto a greased cookie sheet 6. Bake for 25-30 minutes

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 42
  • Fat: 2 g
  • Saturated fat: 1 g
  • Unsaturated fat: 0.5 g
  • Trans fat: 0g
  • Carbohydrates: 5.8 g
  • Sugar: 4.4 g
  • Fiber: 0.4 g
  • Protein :0.9
Chocolate Meringue Cookies

Should meringue cookies be chewy?

Yes, meringue cookies should be chewy. This is because they are made from whipped egg whites and sugar, which gives them a light and airy texture. They are also baked at a low temperature for an extended time, which helps to keep them moist and chewy on the inside.

Why are my meringues so chewy?

If your meringues are chewy, it’s likely because you’re either baking them at the wrong temperature or for the wrong amount of time. One of the biggest mistakes bakers make when making meringues is to underbake them, which doesn’t give them enough time to dry out. Make sure you bake your meringues until they’re crisp and dry, and you’ll avoid the chewy texture.

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What makes Pavlova chewy?

Pavlova is a popular dessert dish that consists of a meringue base with a soft, fluffy center. The addition of cornflour (cornstarch) and vinegar to the meringue mix helps to create the characteristic chewy texture of pavlova. Allowing the pavlova to cool and dry in the oven for an extended period of time also contributes to its chewy consistency. When done correctly, pavlova should have a crispy outer shell with a soft, marshmallow-like interior.

How do you make meringues stronger?

Meringues are made by whipping egg whites and sugar together until stiff peaks form. To make meringues stronger and more stable, add 1/8 teaspoon of cream of tartar for every egg white before beating. Cream of tartar is an acid that stabilizes the egg white. If you don’t have any on hand, use 1/2 teaspoon of lemon juice for every egg white.

Are meringue cookies hard or soft?

Meringue cookies are light and airy cookies made from whipped egg whites and sugar. The resulting mixture is piped into small rounds or other desired shapes and then baked until crisp on the outside and chewy on the inside. These cookies have a marshmallow-like texture that makes them very popular.

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