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Double Chocolate Meringue Cookies

These sweet and light as a cloud cookies are crispy on the outside and chewy on the inside. Rich chocolate adds another level of yum.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 30
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 egg whites
  • 0.125 tsp cream of tartar
  • 0.66 cup granulated sugar
  • 0.5 tsp vanilla extract
  • 1 pinch salt
  • 1 tbsp cocoa powder
  • 0.33 cup mini chocolate chips

Method
 

Preparation Steps
  1. Preheat oven to 225°F. Line a cookie sheet with parchment paper. Do not grease the pan.
  2. Whip the egg whites with the cream of tartar with a hand mixer or a stand mixer with the whisk attachment on high speed just until soft peaks start to form (about 4 to 5 minutes).
  3. Continue to mix and add the sugar slowly. Add the vanilla and salt and beat until stiff peaks form (about 6 to 7 minutes). Gently fold in the cocoa powder until just combined.
  4. Using a piping bag with a large star tip or a ziptop bag with the corner cut off, pipe 1.5 inch wide cookies, spacing about 1 inch apart. Pipe the cookies by holding the piping bag vertically, about 0.5 inch above the parchment paper. Gently squeeze the bag, while holding it in the same place, until the cookie is 1.5 inches wide. The release the pressure and pull straight upwards. Sprinkle a few mini chocolate chips on top of each cookie.
  5. Bake for 1 hour. Do not open the oven while the cookies are baking or they can deflate.
  6. Once the hour is done, turn off the oven and let them sit for at least 2 hours, leaving the oven door closed. Don't open the door until you know that the oven is completely cooled down. You can even let them sit overnight.
  7. The cookies are done once they look completely dry and can easily be removed from the parchment paper without sticking.

Notes

If meringues are chewy, they weren't cooked enough or became damp; try cooking longer or ensuring low humidity. Store in an airtight container for up to two weeks. While a stand mixer makes whipping meringue easier, it's not strictly necessary.