Chocolate Meringue Cookies
A simple chocolate meringue cookie dipped in dark chocolate, these cookies are a great addition to any holiday sweet tray.
Ingredients
- 4 whole eggs yolks seperated
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 tablespoon cornstarch
- 1 cup dark chocolate chips
Instructions
- Pre-heat your oven to 250F. Separate the egg whites from the yolks, making sure no yolk gets in the egg whites. Add the cup of sugar to the egg whites and whip by hand or in a stand mixer until stiff peaks form. This is important! Make sure the whipped egg white peaks are stiff and stand up on their own.
- Sift the cocoa powder and cornstarch to remove any lumps. Add the sifted ingredients to the meringue, and gently fold it in, making sure not to deflate or stir the meringue.
- Line a cookie sheet with parchment paper or a silicone sheet, then pipe or dollop the chocolate meringue mixture onto the baking sheet. Keep the cookies 1.5 to 2 inches in diameter.
- Bake the chocolate meringue cookies for 45 minutes for chewy cookies, or 1 hour for crispier cookies. Once the baking time is up, turn the oven off, and let the cookies sit in the oven for 10 minutes. This helps prevent the cookies from cracking. Remove the cookies from the oven and cool on a wire rack until completely cooled.
- As the cookies cool, melt the dark chocolate chips in a microwave or over a double boiler until liquid. Dip half of the cooled chocolate meringue cookies in the melted chocolate and return to the baking sheet to set.
- Store the dipped chocolate meringue cookies in a flat airtight container for 3-4 days. The cookies are best served as soon as possible as they absorb moisture from the air the longer they sit.
Nutrition
Calories: 64.8kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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