Chocolate Meringue Cookies

Last updated on December 31st, 2023

Made with 5 simple ingredients, delicately crisp chocolate meringue cookies will melt in your mouth to silky chocolate goodness. We love meringues in part because the recipe is already gluten free, no need for substitutions. Add these light and airy chocolate meringues to your gluten-free holiday cookie selection this year.

chocolate meringue cookies on a white plate
Nana’s chocolate meringue cookies

Every December Nana brings over a delightful tray of homemade gluten-free cookies, including crisp meringues. This winter we are in for a treat, because she leveled up her recipe and added cocoa to create chocolate meringue cookies.

Wow, our kids love these sweet little sugar bombs!

The meringues were so delicious I asked to share her recipe with you, and she agreed! Keep reading for how to make chocolate meringue cookies.

What you’ll need to make chocolate meringue cookies:

Electric stand mixer with a whisk attachment

The electric stand mixer is going to whip up the eggs and sugar into the characteristic stiff peaks of meringue. You could use a hand mixer, but it will take longer and more effort on your part. If you own a stand mixture you’re going to want to use it for this baking project.

2 baking sheets lined with parchment paper

Parchment paper will prevent the meringues from sticking to the baking sheet, and will reduce the risk of browning. Even if you have nonstick baking sheets, still line them with parchment. Like most gluten-free baking projects, these chocolate meringue cookies come out better when they’re baked on parchment paper.

Piping bag or a spoon

If you have a piping bag with a large round tip or a star tip you can use it to make beautifully shaped cookies. No piping bag? No problem. Use a spoon to dollop the meringue onto the parchment-lined baking sheet.

Ingredients:

  • 4 egg whites
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tarter
  • 1⅓ cups sugar
  • 2 tablespoon cocoa powder

How To Make Chocolate Meringue Cookies

  1. Separate the egg whites into the bowl of the electric stand mixer, and leave them for about half an hour so they can come to room temperature. Save the yolks for another use—they’ll last chilled in an airtight container for 2 to 4 days.
  1. Once the egg whites have come to room temp, preheat your oven to a very low temperature, between 150° and 170°. Our oven goes down to 170°, but your oven might have a lower setting. Whatever temperature you use will affect the bake time, and in general, baking the chocolate meringue cookies at a lower temperature over a longer time is better to avoid browning.
  1. Next, line your baking sheets with parchment paper. If the parchment paper curls and will not stay flat, crumple it up and then smooth it out over the baking sheet.
  1. Twist the whisk attachment onto the stand mixer and then, at a medium speed, beat the egg whites until they become foamy and white.
  1. Add the salt and cream of tartar, and then once again beat until soft peaks form.
  1. Leave the mixer running and, one tablespoon at a time, add the sugar. Basically, you want to make sure the sugar is fully dissolved before scooping in more, so wait about 15 or 20 seconds between additions. This step will take about 7 minutes.
  1. Stir the cocoa powder to loosen lumps and then sift it through a fine mesh sieve before carefully folding it into the meringue.
  1. If you have a piping bag, transfer the mixture to the bag fitted with a large round tip or a star tip. Pipe the chocolate meringue onto the prepared baking sheets to form 2-inch diameter cookies. Alternately, use a spoon to scoop the meringue into 2-inch diameter dollops on the baking sheet. Either way, the cookies won’t spread as they bake, so spacing can be close.
  1. Bake time will vary, depending on how low you were able to preheat your oven, but it should take between 2 and 2 ½ hours. Check them after 2 hours, and then periodically until the meringues are crisp, but not browned.
  1. Allow the cookies to cool completely before removing them from the parchment paper.
  1. Store your chocolate meringue cookies at room temperature in an airtight container. Keep them away from moisture so they stay crisp and airy. In theory they will keep for 2 weeks, but they’re always eaten sooner than that at our house!

Chocolate Meringue Cookie Recipe Q&A

Do you need parchment for meringue cookies?

It’s a good idea to use parchment paper when you bake meringue cookies. It will prevent them from sticking to the baking sheet and the meringues will be less likely to brown.

Can I freeze chocolate meringue cookies?

I wouldn’t. They don’t freeze well, and they last for 2 weeks at room temperature, so there’s no need.

Should meringue cookies be chewy?

Meringue cookies should not be chewy. If your chocolate meringues are chewy after you bake them it means they’re undercooked. If they come out light and airy but the texture changes over time it’s probably due to moisture. In either case, fire up your oven and bake them at a low heat until they are crisp again.

How do you keep meringue cookies crisp?

The short answer is to protect meringue cookies from moisture and humidity. Allow the cookies to cool completely before storing, and then keep them in an airtight container out of the fridge or freezer.

Chocolate Meringue Cookies

Made with 5 simple ingredients, delicately crisp chocolate meringue cookies will melt in your mouth to silky chocolate goodness. Add these light and airy chocolate meringues to your gluten-free holiday cookie selection this year.
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 75 cookies
Calories: 14kcal

Ingredients

  • 4 egg whites
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tarter
  • 1⅓ cups sugar
  • 2 tablespoons cocoa powder

Directions

  • Separate egg whites into the bowl of the electric stand mixer, and let stand 30 minutes, until they come to room temperature.
  • Preheat the oven to a very low temperature, between 150° and 170°.
  • Line 2 baking sheets with parchment paper.
  • Using the whisk attachment, beat the egg whites at medium speed until they become foamy and white.
  • Add the salt and cream of tartar, and then once again beat until soft peaks form.
  • Leave the mixer running and, one tablespoon at a time, add the sugar, waiting 15 to 20 seconds between additions. This step will take about 7 minutes.
  • Stir the cocoa powder to loosen lumps and then sift it through a fine mesh sieve before carefully folding it into the meringue.
  • Transfer the mixture to a piping bag fitted with a large round tip or a star tip. Pipe the chocolate meringue onto the prepared baking sheets to form 2-inch diameter cookies. Alternately, use a spoon to scoop the meringue into 2-inch diameter dollops on the baking sheet. Spacing can be close.
  • Place baking sheets in oven and check cookies for doneness after 2 hours, then periodically until the meringues are crisp, but not browned. Bake time will vary, depending on the oven temperature.
  • Allow the cookies to cool completely before removing them from parchment paper.
  • Store at room temperature in an airtight container for 2 weeks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating