Description
These Delicious Chocolate Meringue Cookies are light, airy, and packed with rich cocoa and semi-sweet chocolate chips. Perfectly crisp on the outside and melt-in-your-mouth soft inside, they make a delightful treat to indulge your sweet tooth without the heaviness of traditional cookies.
Ingredients
Scale
Ingredients
- 3 Egg Whites
- 1 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Semi-sweet Chocolate Chips
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Beat Egg Whites: In a clean, dry bowl, beat the egg whites on medium speed until they become foamy, which helps incorporate air for the perfect meringue texture.
- Add Sugar Gradually: Slowly add the granulated sugar one tablespoon at a time while increasing the mixer speed to high. Continue beating until stiff peaks form and the mixture has a glossy sheen, indicating it’s ready.
- Fold in Cocoa and Vanilla: Carefully fold in the unsweetened cocoa powder and vanilla extract using a spatula. This ensures even chocolate flavor without deflating the mixture.
- Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips until they are evenly dispersed throughout the meringue mixture.
- Shape Cookies: Using a piping bag or spoon, dollop the meringue mixture onto the prepared baking sheets, leaving enough space between each cookie for even baking.
- Bake: Place the baking sheets in the oven and bake for 1 to 1.5 hours. The cookies are done when they feel dry to the touch and are set but still light.
- Cool in Oven: Turn off the oven and leave the cookies inside with the door slightly open to cool completely. This gradual cooling helps prevent cracking and maintains crispness.
Notes
- Ensure egg whites and bowls are completely clean and free of grease to achieve perfect peaks.
- Do not add sugar too quickly; gradual addition is key to glossy, stiff meringue.
- Store cookies in an airtight container to retain crispness.
- Use room temperature egg whites for better volume when beating.
- Chocolate chips can be substituted with mini chips or chopped chocolate if preferred.
