Chocolate Meringue Cookies

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These Chocolate Meringue Cookies are a great way to use up left-over egg whites. Bonus Points – these cookies are gluten- and dairy-free!

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Have you ever made a recipe that called for one egg yolk and then wondered what you should do with the left-over egg white? There’s no need to waste that egg white when you can use it to make some Chocolate Meringue Cookies.

This is a recipe for a small batch of cookies that I developed just to use one egg white that I had after making an egg yolk wash for another recipe. It makes just enough cookies for a small treat.

What You’ll Need to Make Chocolate Meringue Cookies

  • 1 Egg White
  • Powdered Sugar
  • Cocoa
  • Vanilla Extract
  • Salt
  • Sheet Pan
  • Parchment Paper
Cooked Chocolate Meringue Cookies on a cookie sheet


  • These meringue cookies require a good bit of patience. They take a long time to cook and it is important to let them cool completely in the oven.
  • I just drop these on the sheet pan with a spoon for an easy and rustic cookie. If you’re feeling fancy, feel free to pipe these onto the baking sheet.
  • These cookies can be flavored with different extracts, such as almond, orange, or peppermint, or with liqueurs like Amaretto or Frangelico.
  • This recipe can be multiplied to deal with any number of left-over egg whites you might have.
Closeup of the inside of a Chocolate Meringue Cookie
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5 from 1 vote

Chocolate Meringue Cookies

These Chocolate Meringue Cookies are a great way to use up left-over egg whites. Bonus Points – these cookies are gluten- and dairy-free!
Prep Time10 mins
Cook Time1 hr 30 mins
Cooling Time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: French
Keyword: Chocolate, Cookie, Egg White, Meringue


  • Sheet Pan
  • Parchment Paper


  • 1 Egg White
  • 1/3 Cup Powdered Sugar
  • 1/4 Teaspoon Vanilla Extract
  • Pinch of Salt
  • 1 Teaspoon Cocoa


  • Preheat the oven to 215°F. Line a baking sheet with parchment paper.
  • Using a mixer, beat the egg white on medium speed until foamy.
  • Add the salt and vanilla and continue to beat the egg white while adding the powdered sugar one spoonful at a time.
  • Add the cocoa and continue to beat the mixture until it is glossy and forms a stiff peak when the whisk is lifted up.
    Chocolate Meringue Cookie batter at stiff peak stage
  • Drop spoonfuls of the meringue onto the parchment-lined baking sheet.
    Chocolate Meringue Cookie batter dropped onto a cookie sheet
  • Bake for 90 minutes and then turn off the oven and leave the cookies inside until they have cooled.
  • Eat immediately or store in an airtight container for up to 3 days.

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