These Chocolate Meringue Cookies are light as air and melt the second they hit your tongue. They have a delicate chocolate flavor that's just sweet enough but not too sweet as some meringue cookies can be.
I've been making chocolate meringue cookies for years during the holidays because they look so pretty on a cookie tray, yet they come together with just a few simple ingredients. No butter, no flour, no fuss! Just egg whites and sugar whipped into glossy peaks, drizzled with chocolate, and baked low and slow until they're perfect!
These chocolate meringue cookies are wonderful on their own, but I also love to serve them alongside a dalgona coffee or crumble a few over homemade chocolate pudding. And if you're looking for more easy ideas for your cookie tray, don't miss our Christmas no-bake desserts!
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Ingredients
There are only 5 ingredients in these chocolate meringue cookies. They're so simple but look so impressive!
- Egg whites: Make sure to use room-temperature egg whites as they whip up higher and are more stable. Cold egg whites will still work, but you'll get better results if you let them sit out for about 30 minutes before starting.
- Superfine sugar: The sugar dissolves into the whipped egg whites, giving the cookies their structure and glossy finish. You can make your own superfine sugar by pulsing regular granulated sugar in a blender or food processor for around 30 seconds (just be careful you don't turn it into powder).
- White Vinegar: This helps stabilize the meringue and keeps it from collapsing. Don't worry, you can't taste it in the finished product!
- Vanilla extract: This adds a nice flavor to the cookies, so use real if you have it.
- Dark chocolate: Use a high-quality dark chocolate bar around 70% cacao. Most will be swirled into the meringue, and the rest will be drizzled over the tops before baking.
What to Do with the Extra Egg Yolks
Whenever I make chocolate meringue cookies, I always end up with yolks that I don't want to just throw away. You can keep them covered in the fridge for up to two days (make sure to press a piece of plastic wrap directly onto the surface so they don't dry out). Here are a few ways to put them to good use:
- Make custard or pudding
- Whisk them into scrambled eggs
- Make homemade mayonnaise
- Add to pasta or make an authentic carbonara
- Make homemade lemon curd or pastry cream
- Add them to easy mashed potatoes or baked mashed cauliflower
- Make salt-cured egg yolks
- If you don't have plans for them right away, you can freeze yolks too! Just whisk them with a pinch of salt or sugar first so they don't thicken too much when you thaw them.
Instructions
- Preheat the oven: Set your oven to 215°F and line a baking sheet with parchment paper. Make sure the sheets are completely dry! Even a small amount of moisture will affect how the meringue sets.
- Beat the egg whites. In a very clean and dry glass or metal mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Add the sugar, vanilla extract, and vinegar. With the mixer running, gradually add the sugar one tablespoon at a time, then the vanilla and vinegar with the last bit of sugar. Continue beating until stiff, glossy peaks form and you can rub a bit between your fingers without feeling any sugar granules.
- Melt the chocolate. Chop the dark chocolate and melt it using a double boiler or the microwave. If using the microwave, heat in 30-second increments, stirring between each until smooth.
- Create the swirl. Drizzle about ¾ of the melted chocolate directly into the meringue. Gently fold it in just until it's streaked through (you want visible swirls, not a fully mixed batter).
- Scoop and drizzle. Use a cookie scoop to portion the meringue onto the prepared baking sheet. Drizzle the remaining melted chocolate over the tops of the cookies.
- Bake low and slow. Place the baking sheet on the lowest rack and bake for until the meringues are crisp.
- Cool completely. Turn off the oven and leave the meringues inside with the door closed for another 20-30 minutes to cool them gradually. This helps prevent cracking and gives them a perfect texture!
Equipment Needed
- Electric mixer: A stand mixer with a whisk attachment works best for whipping egg whites, but a handheld mixer works, too.
- Large mixing bowl: Use glass or metal (plastic bowls can hold traces of grease that will prevent the egg whites whipping properly).
- Rubber spatula: This works best for folding the chocolate into the whipped egg whites.
- Double boiler or microwave-safe bowl: For melting the chocolate.
- Cookie scoop or large spoon: It doesn't matter which you use, you just want to make sure the cookies are all the same size.
- Parchment paper or silicone baking mat: This makes it so there's no cleanup and prevents the cookies from sticking.
- Baking sheet: Use a light-colored baking sheet if possible (darker pans can cause the bottoms to brown too quickly).
Storage and Make-Ahead Tips
- Room temperature: Once your meringue cookies have completely cooled, transfer them to an airtight container. Keep them at room temperature for up to a week. Meringues are sensitive to humidity, so make sure the lid is tight! Even a little moisture in the air can make them sticky. If you need to stack them, place a sheet of parchment paper between the layers to keep the chocolate from smudging and the cookies from sticking together.
- Make-ahead: You can bake these up to 3 days before serving. They hold up beautifully if kept dry and sealed. Make sure to store them in a cool, dry place away from sunlight.
- Freezing: Meringue cookies can be frozen, but it's a bit tricky since they can absorb moisture when thawing. If you do freeze them, use an airtight, freezer-safe container and thaw them at room temperature inside the sealed container to prevent potential condensation.
- Re-crisping: If they do soften, you can place them back in a 200°F oven for about 10 minutes, then let them cool with the door cracked open. They'll crisp right back up!
Frequently Asked Questions
Why did my chocolate meringue cookies deflate or flatten?
Deflating usually happens when the egg whites were over-mixed or not folded gently enough when adding the chocolate. Be gentle when folding, and make sure the bowl and utensils are completely grease-free before you start.
How do I know when the meringues are done baking?
If they lift easily from the parchment without sticking, they're done. They should aslo feel dry to the touch but not browned.
Can I use milk or semi-sweet chocolate instead of dark chocolate?
Use your favorite chocolate, but keep in mind that the flavor will be sweeter and less intense.
My meringues turned sticky. What went wrong?
That's almost always due to humidity. Meringues need to stay dry, so try to make them on a low-humidity day and store them in an airtight container as soon as they're cool.
Can I make them smaller or bite-sized?
Yes, I love making them bite-sized! Just reduce the baking time slightly (check them around the 35-40 minute mark).
Do I need cream of tartar for this recipe?
The vinegar in the recipe serves the same purpose by stabilizing the egg whites. You can use cream of tartar instead if you prefer (about ¼ teaspoon per egg white), but it's not necessary.
Can I make these ahead for a party or the holidays?
These chocolate meringue cookies are a great make-ahead option because they keep well at room temperature (when stored properly). Make sure to keep them in a sealed container until you're ready to plate them.
Chocolate Meringue Cookies
These chocolate meringue cookies are chewy and soft with a crispy outside. They're a wonderful cookie to make for the holidays!
Ingredients
- 6 egg whites, room temperature
- 3 ½ cups superfine sugar (see notes)
- 1 teaspoon vanilla extract
- ½ teaspoon white vinegar
- 4 ounces dark chocolate
Instructions
- Preheat oven to 215°F and set a rack to the lowest position.
- Whip the egg whites until frothy and light in color. With the mixer running, gradually add the sugar one tablespoon at a time, then the vanilla and vinegar with the last bit of sugar.
- Melt the chocolate either in a double boiler or in the microwave in 30-second bursts.
- Drizzle about ¾ of the chocolate directly into the meringue, and very gently fold it in just until you have thick streaks.
- Using a cookie scoop, scoop out the cookies onto a parchment lined baking sheet.
- Drizzle with the remaining chocolate and place in the oven for about 50-60 minutes. When the cookies are ready, turn off the oven and leave them to cool gradually for another 20-30 minutes.
Notes
To make superfine sugar from regular granulated sugar, blend or pulse the sugar in a food processor or blender until it's fine but not powdery (about 30 seconds).
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 30mgCarbohydrates: 64gFiber: 1gSugar: 63gProtein: 2g
This data was provided and calculated by Nutritionix.
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