Meringues are a wonderful little bite of fluffy goodness. This chocolate meringue cookie recipe takes the traditional and makes it even better. What can’t be improved with chocolate, I ask? Nothing!
Dieters often love meringues because they are fewer calories than many sweet treats, mainly because they’re largely air. That, of course, comes from the beaten egg whites. This little Chocolate Meringue Cookie will please almost anyone.
They’re not difficult to make, but do use some parchment paper and a piping bag – otherwise you’ll have a gooey mess all over everything. You can use a plastic baggie with the end cut off if you don’t have a piping bag. You can drop them by spoonfuls if you prefer, but I guarantee you it will be less mess with a bag.
I served them on a vintage Fire King plate with the gold rim (love those!), set atop a doily.
2 egg whites
1/8 teaspoon cream of tartar
2/3 cup sugar
1 tablespoon cocoa
1/4 cup chocolate chips, chopped
Beat egg whites until stiff peaks form, adding cream of tartar as they’re beating. Add sugar slowly, continuing to beat.
Fold in cocoa and chocolate.
Put into piping bag and drop onto parchment covered cookie sheets. Bake at 350 degrees for 25 to 30 minutes..