Chocolate Meringue Cookies
Recipe type: Cookie
Total time: 
Serves: 24
A crisp, sweet change from your typical cookie.
  • 3 large egg whites
  • ¼ tsp cream of tartar
  • ¼ tsp salt
  • 1 cup sugar
  • 3 tbsp unsweetened cocoa
  • 3 tbsp semisweet miniature chocolate chips
  1. Preheat oven to 250F.
  2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tbsp at a time, beating until stiff peaks form.
  3. Sift cocoa over egg white mixture; fold in. Fold in minichips.
  4. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape if necessary. Drop batter by teaspoonfuls (they're small!) onto prepared baking sheet. They can be very close together as they will not spread much with baking.
  5. Bake at 275F for 45-55 minutes or until crisp and dry. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container (see note).
  6. Yield: 4 dozen small cookies.
I like to put them in the freezer; they stay fresh and don't need any thawing before eating. A little dangerous if you use your freezer to limit your baking intake I'm afraid... :)
Recipe by Hidden Ponies at