Irresistible Chocolate Meringue Cookies
Simple recipe for making sweet and airy chocolate meringue cookies.
Ingredients
- 5 egg whites
- 2 cups granulated white sugar
- ¼ tsp cream of tartar or salt if you don’t have cream of tartar
- 3 tbsp cocoa powder
Instructions
- Separate egg whites from the eggs. Set aside yolks for another recipe. Add in salt or cream of tartar to the deep bowl with the egg whites.
- Beat egg whites in mixer on high speed for about 4 minutes until they start to change from clear to white.
- While still beating on high speed, slowly add in sugar (1 tbsp at a time) while mixing for another 4-6 minutes until firm, frothy peaks form.
- Add cocoa powder with sifter, mix by hand just enough to swirl powder around.
- Transfer the mixture to a large piping bag or plastic freezer bag. If using the freezer bag, snip a small hole in one bottom corner. If using piping bag, use a tip of your choice.
- Pipe mixture onto parchment lined baking sheet making small, bite-sized cookies. Or you can also make larger ones if you’d like.
- Bake in oven for 3.5-4 hours on low temperature (200°F) until completely dehydrated.
- Let cool completely.
- Store in sealed plastic or glass jar for up to 3 months.