A very light and elegant meringue cookie that melts in your mouth and will satisfy your sweet tooth. These chocolate meringue cookies are gluten-free and have less than 15 calories per cookie!
Add these cookies to your holiday cookie tray or make whenever you want something light and delicious!
Meringues
There's just no such thing as too many cookies! At least that's true in my book! I like having a variety of cookies and during the holidays I love creating several different types of cookies for everyone to try.
These cookies are not only delicious, but they are gluten-free and only have a handful of calories - just 13 per cookie. The cookies are small but they leave you feeling satisfied. And since each cookie only has a few calories, go ahead and have two!
You can make these chocolate meringue cookies ahead of time and as long as they are stored in an airtight container, they'll still be light and airy.
If you love meringues, you might also want to try these Peppermint Meringues.
Key ingredients
- Egg whites - best if at room temperature. Need to know how to separate egg whites from the yolks? Check out How to Separate Eggs!
- Sugar - granulated sugar
- Unsweetened cocoa powder - use regular unsweetened cocoa powder, not dutch processed
- Cream of tartar - helps create stability with the egg whites
Tip
- Don't toss those egg yolks! Instead, freeze them to use later. Check out how to freeze fresh chicken eggs.
Step by step directions
- Place egg whites in a mixing bowl of a stand mixer and beat with the whisk attachment
- When egg whites become foamy, add cream of tartar
- Whisk until soft peaks are formed
- With mixer running at high speed, slowly add sugar
- Continue whipping until stiff peaks are formed
- Sift cocoa powder into meringue and gently fold in until all cocoa powder is mixed
- Once cocoa powder is fully mixed add to a piping bag
- Pipe 1 - 1 ½ inch stars onto a baking sheet lined with parchment paper
- Bake in a preheated 300° oven for 45-60 minutes
Recipe tips
- When separating eggs, make certain there isn't any yolk that accidentally gets in with the whites
- Use a stand mixer with a whisk when possible. A hand mixer can also be used, but the mixing time will take longer. You could also use a hand whisk, but you might need muscles like Popeye!
- Use a clean, dry mixing bowl
- Be certain to pipe the cookies right away. Waiting may cause the batter to deflate
- Instead of piping you could also spoon a dollop of meringue onto the baking sheet
- Use parchment paper or a silicone mat to bake meringues
- The cooking time will vary depending on the size of your meringues and the humidity
- Meringues are done when they easily lift off the parchment paper and are light. The cooking is actually drying out the meringues. They should be light and airy throughout.
- Store cooled meringues in an airtight container for up to 2 weeks
Recipe Faqs
When meringues are chewy it's because they weren't cooked all the way through or they have become damp.
Place the meringues back into a 300° oven for 10 minutes and see if they are crispier.
The meringues will last for up to two weeks when stored in an airtight container.
These cookies do not freeze well.
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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious cookie recipes.
Chocolate Meringue Cookies
Equipment
- Cookie Sheet
- Parchment paper
- Piping Bag
- Star Tip #2D
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- 2 tablespoons unsweetened cocoa powder
Instructions
- Place egg whites in a mixing bowl of a stand mixer and beat with the whisk attachment2 egg whites
- When egg whites become foamy, add cream of tartar¼ teaspoon cream of tartar
- Whisk on high speed until soft peaks are formed and then slowly add sugar while whisking½ cup sugar
- Continue whipping until stiff peaks are formed
- Sift cocoa powder into meringue and gently fold in until all cocoa powder is mixed2 tablespoons unsweetened cocoa powder
- Pipe 1 - 1 ½ inch stars onto a baking sheet lined with parchment paper
- Bake in a preheated 300° oven for 45-60 minutes
- Cookies are done when they pull off easily from the parchment paper and they are light and airy and dried all the way through
Notes
- When separating eggs, make certain there isn't any yolk that accidentally gets in with the whites
- Use a stand mixer with a whisk when possible. A hand mixer can also be used, but the mixing time will take longer. You could also use a hand whisk, but you might need muscles like Popeye!
- Use a clean, dry mixing bowl
- Be certain to pipe the cookies right away. Waiting may cause the meringues to deflate
- Instead of piping you could also spoon a dollop of meringue onto the baking sheet
- Use parchment paper or a silicone mat to bake meringues
- The cooking time will vary depending on the size of your meringues and the humidity
- Meringues are done when they easily lift off the parchment paper and are light. The cooking is actually drying out the meringues. They should be light and airy throughout.
- Store cooled meringues in an airtight container for up to 2 weeks
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Anastasia Beaverhausen says
Hi Kathy,
Love to make these but I don't have unsweetened cocoa powder, only have the Fry's brand cocoa....I think its Dutch Process. How come I can't use it? Thank you for all the great recipes btw - many end up in my Christmas baking boxes. 🙂
Kathy says
Hi Anastasia,
I have only tested this recipe with regular unsweetened cocoa powder. Dutch process cocoa powder has been processed using an alkaline solution of potassium carbonate which neutralizes the natural acidity in cocoa powder. This may not cause any issues in these meringues, but I have not tested it. If you are using cocoa, it may already be sweetened and have milk added to it. This is normally used for making a hot beverage.
Let me know what you end up using.
Kathy
Linda says
All went well until I added the cocoa powder, then the stiff merengue went “soupy”. Still baked anyway but not having that “stiff” look. What may have happened???
Kathy says
Hi Linda,
Did you gently fold in the sifted cocoa powder? The meringue does deflate slightly but should not have turned soupy.
Kathy
Mackenzie says
Is there a sugar free version?
Kathy says
I'm afraid I don't have a sugar free version.
Jill says
The temp of 300 for 45 mins cause the bottoms of my meringues to burn. I think the recipe is good! Just need to adjust the heat. I recognize that everyone's ovens are different and some may be hotter than others but 300 seems a little high regardless.
Kathy says
Hi Jill,
I'm sorry this didn't work for you. The 300°F oven has worked well for me. You could drop the temp to 275°F and increase the baking time.
Kathy
David @ Spiced says
Ooo - I like this idea, Kathy! I've made meringue cookies several times, and they're always a favorite here. But I've never thought to make a chocolate version with cocoa powder. How fun would it be to make an assortment of meringue cookies for a plate...say for a holiday party? Great idea!!
Kathy says
I think a variety is always a great idea! 🙂
Valentina says
Kathy, I love homemade meringues, and this recipe sounds great. I will definitely give them a go. Perfect for my (chocolate) sweet tooth, and for my chocolate-loving, gluten-free son. 🙂 ~Valentina
Kathy says
These cookies sound perfect for him!