Chocolate Meringue Cookies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
• STEP 2.In a clean, dry bowl, beat the egg whites until foamy using an electric mixer.
• STEP 3.Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
• STEP 4.Sift the cocoa powder over the egg white mixture and gently fold it in until well combined.
• STEP 5.Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
• STEP 6.Bake for 1 hour and 30 minutes, or until the cookies are dry and crisp.
• STEP 7.Turn off the oven and leave the cookies inside for an additional 30 minutes to cool and dry completely.
• STEP 8.Once cooled, store the cookies in an airtight container at room temperature for up to 1 week.

Cooking Tips

• Make sure the bowl and beaters are clean and free of any grease, as this can prevent the egg whites from properly whipping.
• To check if the egg whites are beaten to stiff peaks, lift the beaters out of the mixture and the peaks should hold their shape without collapsing.
• For extra flavor, you can add a teaspoon of vanilla extract or a pinch of salt to the egg white mixture before beating.

Storage and Serving

• Store the chocolate meringue cookies in an airtight container at room temperature to maintain their crispness.
• Serve these cookies as a sweet treat on their own or use them as a base for desserts like Eton mess or chocolate pavlova.
• These cookies also make a lovely gift when packaged in a decorative tin or box.