Chocolate Meringues

Crisp chocolate meringues made with just 6 ingredients! Dunk them in dark chocolate for a rich and satisfying treat!

Course cookie

Cuisine French

Prep Time 20

Cook Time 1

Cooling Time 2

Total Time 3 20

Servings cookies

Calories 47kcal

Author Sam Merritt

Equipment

Large baking sheet
Stand mixer or electric mixer

Ingredients

4 large egg whites room temperature
½ teaspoon cream of tartar
⅛ teaspoon table salt
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
⅓ cup (35 g) natural cocoa powder sift after measuring
1 cup (170 g) semisweet or dark chocolate chips or couverture chocolate (or 6 oz finely chopped chocolate bar)

Instructions

Preheat oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.
In a clean, dry large mixing bowl (use the bowl of a stand mixer if you have one), combine the egg whites, cream of tartar and salt and use the whisk attachment of your stand mixer or an electric mixer to stir on medium-low speed until foamy (about 30-60 seconds).
4 large egg whites, ½ teaspoon cream of tartar, ⅛ teaspoon table salt
Increase mixer speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring for about 20 seconds after each addition.
1 cup (200 g) granulated sugar
Continue to stir on high speed until meringue is thick, shiny, and has increased substantially in volume and you've reached stiff peaks. Sugar should also have dissolved (test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).
Add vanilla extract and cocoa powder and, using a spatula, gently fold into the meringue until well incorporated and batter is uniform.
1 teaspoon vanilla extract, ⅓ cup (35 g) natural cocoa powder
Fit a large disposable piping bag with a large tip (I used an Ateco 846 tip and piped into 1 1/2" (4cm) swirls) and transfer meringue into prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies won't spread and so can be piped close together, and you will want to bake all of the cookies at the same time, so make sure you leave enough space.
Transfer to center rack of 225F (105C) oven and bake for 1 hour, then turn off the oven but do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
Once cookies have cooled completely, place chocolate chips in a small microwave-safe bowl and melt in 20-second intervals (stirring well in between) until chocolate is completely melted.
1 cup (170 g) semisweet or dark chocolate chips or couverture chocolate
Once chocolate has melted, dip meringues halfway into chocolate, remove, and return to a wax paper lined baking sheet for chocolate to harden before enjoying.

Notes

Storing

Meringue cookies should be crisp and can be stored in an airtight container in a cool dry place (make sure to cool completely before storing). Place parchment or wax paper between layers to prevent sticking. Chocolate meringues may be stored for up to 1 week, but if exposed to heat/humidity or moisture they will lose their crispness.

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