Go Back
Chocolate Meringue Cookies Light, Crunchy, and Naturally Gluten-Free

Chocolate Meringue Cookies

These Chocolate Meringue Cookies are light, crisp, and irresistibly chocolatey, with glossy shells that shatter into a melt-in-your-mouth center. Naturally gluten-free and made with just a handful of pantry ingredients, they’re perfect for holidays, gifting, or an elegant everyday treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: European
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Meringue Cookies
  • 3 large egg whites at room temperature
  • 3/4 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder sifted
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp cream of tartar
  • fine sea salt a pinch

Equipment

  • Stand mixer or hand mixer
  • Mixing bowl
  • Baking sheets
  • Parchment Paper

Method
 

  1. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper. This low temperature dries the meringue without browning it.
  2. Add the egg whites and cream of tartar to a clean, grease-free mixing bowl. Using a stand mixer or hand mixer, beat on medium speed until soft peaks form.
  3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase to medium-high and whip until the meringue is thick, glossy, and holds stiff peaks. Rub a bit between your fingers; it should feel mostly smooth, not gritty.
  4. Sprinkle in the sifted cocoa powder, vanilla extract, and a pinch of fine sea salt. Gently fold with a spatula just until evenly combined, taking care not to deflate the meringue.
  5. Transfer the chocolate meringue mixture to a piping bag fitted with a large round or star tip, or use two spoons to drop small mounds onto the prepared baking sheets, spacing them slightly apart.
  6. Bake the meringue cookies for about 60 minutes, until they are dry to the touch and lift easily from the parchment. They should remain pale without browning.
  7. Turn off the oven and leave the cookies inside with the door closed or slightly ajar for at least 60 minutes. This slow cooling prevents cracks and helps them dry fully.
  8. Once completely cool and crisp, remove the Chocolate Meringue Cookies from the oven and transfer to an airtight container for storage.

Notes

For best results, make sure your bowl and whisk are completely free of grease and that no egg yolk slips into the whites. Humidity can soften meringue, so store your Chocolate Meringue Cookies in an airtight container and avoid leaving them uncovered. If they do soften, you can recrisp them in a low oven at 200°F (95°C) for about 10 minutes.