Desserts
Chocolate Meringue Cookies Recipe
Prep
20 minutes
Cook
15 minutes
Yield
24
These Chocolate Meringue Cookies are one to write home about. It'll have you looking like a professional baker without all the hard work that goes with that.
Not only are these swirled meringue cookies beautiful, but they also taste so delicious with the chocolate flavor, vanilla, and strawberries. This Chocolate Meringue Cookies recipe will “wow” your friends and family because it looks hella fancy and only takes 20-minutes to prep! You’re welcome.
❤️ Why You’ll Love Chocolate Meringue Cookies
- Quick Prep: Prep these Chocolate Meringue Cookies in only 20-minutes and have them ready to serve in 35
- Sweet: These will definitely satisfy your sweet tooth. They’re sugary goodness
- Impressive: This recipe will make you look like a professional baker without having to spend hours in your kitchen
🍲 Ingredients
Cocoa: This Chocolate Meringue Cookies recipe has chocolate and to get that delicious chocolatey flavor, I used cocoa. Cocoa powder is made from components of cocoa beans remaining after cocoa butter (the fatty component of the bean) is extracted.
Strawberries: For this Chocolate Meringue Cookies recipe I used freeze-dried strawberries that you can usually find at your local bulk food store. When you freeze-dry fruit you’re helping preserve the nutrients.
👩🍳 How to Make Chocolate Meringue Cookies
- Preheat oven to 350F.
- Line two baking sheets with parchment paper, and prepare two piping bags with large round tips.
- Using a mortar + pestle or a bag + rolling pin, crush the freeze-dried strawberries into a fine powder. Set aside.
- Bring a pot, with a few inches of water, to a strong simmer.
- In a medium-sized stainless steel or glass bowl, combine egg whites and granulated sugar. Whisk to combine.
- Set the bowl on top of the pot with simmering water. The bowl should remain higher than the water level.
- Continuously mix and heat the egg whites and granulated sugar, until the sugar has dissolved. This will occur at 120F (50F).
- Once the sugar has dissolved, remove the bowl from the heat and transfer to a new medium or large-sized bowl.
- Using a hand or stand mixer, whip the egg whites and sugar on high speed until stiff peaks have formed. The meringue will look shiny. This will take 5 – 10 minutes.
- Add the vanilla, and whip for another minute.
- Remove half of the meringue and transfer to another bowl.
- Add the freeze-dried strawberry powder to one bowl, and cocoa powder to the other.
- Fold the powders into the meringue slightly, just to see a swirl.
- Transfer each flavored meringue mix to a piping bag.
- Holding the piping bag perpendicular 1cm overtop of a baking sheet, squeeze the mixture out while lifting the bag slightly to form meringues. Space the meringues 2 inches apart, while having the size between 1 ½ – 2 inches in diameter.
- Bake the meringues for 16 minutes.
- The meringues will have grown a bit in size, be slightly cracked on top, look quite shiny, and be soft in the center.
- Allow the meringues to cool completely on the baking sheets before removing them.
- Serve once completely cooled.
🪄 Tips and Tricks
- Add in more chocolate: Fold in small chocolate chips or your favorite chopped chocolate bar to your meringue!
- Personalize: Use any type of freeze-dried fruit you desire and swap out vanilla extract with your fav extract. Partially dip the meringues in chocolate, and sprinkle with any desired topping.
🗒 Other Desserts to Make
- Strawberry Crumble Bars
- 10-Minute Peanut Butter Almond Bars
- Vegan Cashew Chocolate Mousse Cake
- Chocolate Chunk Vegan Blondies
- Warm Apple Fritters
👝 How to Store Leftovers
Store these Chocolate Meringue Cookies in an airtight container at room temperature for up to two weeks. They will harden over time, so fresh is best! Never store the meringues in the refrigerator or freezer as the humidity will cause them to go soft.
🤔 Common Questions
A sweet treat made by baking a mix of stiffly beaten egg whites and sugar until they’re nice a crisp.
Serve meringues with fresh fruit, chocolate sauce, or enjoy on its own! You can also enjoy the meringues in new ways like crushing them up and using as a topping on your morning oatmeal or ice cream!
Chocolate Meringue Cookies
Ingredients
- 4 egg whites
- 1 ¼ cup granulated sugar
- 1 tsp vanilla
- 1 tbsp freeze-dried strawberries
- 1 tbsp cocoa powder
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper, and prepare two piping bags with large round tips.
- Using a mortar + pestle or a bag + rolling pin, crush the freeze-dried strawberries into a fine powder. Set aside.
- Bring a pot, with a few inches of water, to a strong simmer.
- In a medium-sized stainless steel or glass bowl, combine egg whites and granulated sugar. Whisk to combine.
- Set the bowl on top of the pot with simmering water. The bowl should remain higher than the water level.
- Continuously mix and heat the egg whites and granulated sugar, until the sugar has dissolved. This will occur at 120F (50F).
- Once the sugar has dissolved, remove the bowl from the heat and transfer to a new medium or large-sized bowl.
- Using a hand or stand mixer, whip the egg whites and sugar on high speed until stiff peaks have formed. The meringue will look shiny. This will take 5 – 10 minutes.
- Add the vanilla, and whip for another minute.
- Remove half of the meringue and transfer to another bowl.
- Add the freeze-dried strawberry powder to one bowl, and cocoa powder to the other.
- Fold the powders into the meringue slightly, just to see a swirl.
- Transfer each flavored meringue mix to a piping bag.
- Holding the piping bag perpendicular 1cm overtop of a baking sheet, squeeze the mixture out while lifting the bag slightly to form meringues. Space the meringues 2 inches apart, while having the size between 1 ½ – 2 inches in diameter.
- Bake the meringues for 16 minutes.
- The meringues will have grown a bit in size, be slightly cracked on top, look quite shiny, and be soft in the center.
- Allow the meringues to cool completely on the baking sheets before removing them.
- Serve once completely cooled.
