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Closeup of the inside of a Chocolate Meringue Cookie
Print Recipe

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

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.
    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.