Description
Light and crispy Chocolate Meringue Cookies are the perfect gluten-free dessert. Made with whipped egg whites, cocoa powder, and a hint of vanilla, these airy cookies are easy to make and melt in your mouth. Ideal for holiday trays or everyday treats.
Ingredients
3 large egg whites
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
1 teaspoon vanilla extract
1/2 cup chocolate chips or chopped chocolate (optional)
Instructions
1. Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper.
2. Make sure your mixing bowl and beaters are grease-free.
3. Beat the egg whites on medium speed until foamy.
4. Add the salt, then slowly add sugar one tablespoon at a time, beating until stiff, glossy peaks form.
5. Sift in the cocoa powder and gently fold it into the meringue.
6. Add vanilla extract and fold again until well combined.
7. Fold in chocolate chips or chunks if using.
8. Scoop or pipe meringue onto baking sheets, spacing 1 inch apart.
9. Bake for 1 hour until dry to the touch.
10. Turn off the oven and let cookies cool inside with the door slightly open.
11. Once completely cooled, store in an airtight container.
Notes
Use room temperature egg whites for better volume.
Be sure the mixing bowl is completely clean—any grease will ruin the meringue.
Let cookies cool gradually in the oven to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 10g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg