Chocolate Meringue Cookies Recipe

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Chocolate Meringue Cookies

Joline Cosman

By
@mommajozy

Definitely do NOT make these on a hot, humid day, or a rainy day, as it may affect the outcome a lot.
You can add more or less of the (solid) chocolate, to your own taste.


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Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 oz
unsweetened baking chocolate squares
3/4 c
confectioners sugar, sifted
3 Tbsp
unsweetened cocoa powder
3 large
eggs, whites only
1/2 tsp
cream of tartar
1/2 c
sugar

Directions Step-By-Step

1
Line cookie sheet with foil. NO grease...


In a medium bowl beat egg whites and cream of tartar with an electric mixer at medium speed until mixture thickens. Increase speed to high, while adding sugar slowly. Beat until mixture forms stiff peaks and turns glossy.
Gently fold in cocoa mixture and chopped chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks.
Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets.
Preheat oven to 200 degrees.
Allow meringues to dry at room temperature for about 45 minutes or until not sticky. (Don't try making these
on humid or rainy days.)
Bake for 1 hour. When cool, remove from foil with a metal spatula.
2
Finely chop baking chocolate squares in a blender and set aside.
3
In a small bowl combine confectioners' sugar and cocoa with a wire whisk.
4
In a medium bowl beat egg whites and cream of tartar with an electric mixer at medium speed until mixture thickens. Increase speed to high, while adding sugar slowly. Beat until mixture forms stiff peaks and turns glossy.
Gently fold in cocoa mixture and chopped chocolate with a rubber spatula. Fold ingredients into egg whites until mixture is uniformly brown with no streaks.
5
Fill a pastry bag fitted with a large star tip with the meringue. Pipe meringue in decorative shapes onto foil-lined baking sheets.
6
Preheat oven to 200 degrees.
Allow meringues to dry at room temperature for about 45 minutes or until not sticky. (Don't try making these
on humid or rainy days.)
Bake for 1 hour. When cool, remove from foil with a metal spatula.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Fat, Wheat Free, Soy Free
Other Tags: Quick & Easy, For Kids