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.
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.