These Chocolate Meringue Cookies are a great way to use up left-over egg whites. Bonus Points – these cookies are gluten- and dairy-free!
Jump to RecipeHave 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
Tips
- 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.
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!
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
- 1 Egg White
- 1/3 Cup Powdered Sugar
- 1/4 Teaspoon Vanilla Extract
- Pinch of Salt
- 1 Teaspoon Cocoa
Instructions
- 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.
- Drop spoonfuls of the meringue onto the parchment-lined baking 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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Very good! Made these last week and everyone really liked them. It was my first time making meringues so thanks for the good recipe!
Thank you! I’m so glad you liked them!