Chocolate Meringues

Chocolate Meringues are crisp, airy treats with a delicate crunch and a rich cocoa flavor that melts in your mouth. Light as a cloud yet deeply chocolaty, these elegant cookies are perfect for special occasions, holiday trays, or whenever you crave a sweet bite without the heaviness. Naturally gluten-free and low in fat, they’re as guilt-free as they are delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egg whitesgranulated sugarsaltcream of tartarvanilla extractunsweetened cocoa powderdark chocolate chips or chopped chocolate (optional for extra richness)

directions

Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

In a clean, dry bowl, beat the egg whites with salt and cream of tartar until soft peaks form.

Gradually add the sugar, a tablespoon at a time, beating until the mixture is glossy and forms stiff peaks.

Gently fold in vanilla extract and sifted cocoa powder. If using chocolate chips or chopped chocolate, fold them in last.

Spoon or pipe the meringue mixture onto the prepared baking sheets in small mounds or swirls.

Bake for 1 hour, then turn off the oven and let the meringues sit inside for another 1 hour to dry out completely.

Once cool, store in an airtight container.

Servings and timing

This recipe makes about 30 small meringues.
Preparation time: 20 minutes
Baking time: 1 hour
Cooling time: 1 hour (in oven)
Total time: 2 hours 20 minutes

Variations

Add espresso powder for mocha flavor.
Swirl in melted chocolate for marbled meringues.
Top with a pinch of sea salt for contrast.
Sprinkle with crushed peppermint or nuts before baking.
Dip the bottoms in melted chocolate for an extra indulgence.

storage/reheating

Store in an airtight container at room temperature for up to 1 week.
Do not refrigerate, as moisture will soften them.
No reheating required—enjoy as is.

FAQs

Why did my meringues crack?
They may have cooled too quickly—let them rest in the oven after baking to avoid cracks.

Can I use carton egg whites?
Fresh egg whites work best for volume and stability, but some cartons labeled “for meringues” will work.

Are they chewy or crisp?
They’re crisp throughout when fully dried but can be made slightly chewy if baked less.

Can I make them ahead?
Yes, they store well in a dry container for several days.

Can I freeze meringues?
Not recommended—freezing introduces moisture and can ruin the texture.

Do I have to use cream of tartar?
It helps stabilize the egg whites, but lemon juice or vinegar can be used as substitutes.

Can I make these without cocoa powder?
Yes, simply omit it for classic white meringues.

Can I pipe them into shapes?
Yes, use a piping bag for swirls, kisses, or nests.

Are they gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I reduce the sugar?
Not recommended, as sugar is crucial for structure and texture.

Conclusion

Chocolate Meringues are the perfect blend of elegance and ease—a sweet, airy crunch with a chocolaty punch. Whether for gifting, entertaining, or simple snacking, these delightful cookies bring a sophisticated touch to your baking that’s both light and indulgent.

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