Chocolate Meringue Cookies

Preparation info

  • Difficulty


  • Yield

    3 dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

These cookies have the best of everything: They are crunchy on the outside and gooey in the middle.


  • 6 egg whites
  • 1 cup sugar
  • 6 ounces chocolate chips
  • 2 tablespoons cocoa powder, sifted
  • ½ teaspoon vanilla extract


Preheat the oven to 275 degrees.

Put the egg whites in the bowl of an electric mixer. Whip them on medium high speed until frothy. Increase to high speed and slowly add the sugar. Continue whipping until stiff. Remove the bowl from the machine, and by hand fold in the remaining ingredients. The batter should not be completely mixed; it should have some brown and white streaks.

Line a baking sheet with parchment paper. Drop 2 tablespoons of batter for each cookie several inches apart onto the baking sheet.

Bake the cookies for 35 minutes. They should be dry on the outside but still soft inside. Cool for 5 to 10 minutes before removing them from the pan.

When cool, store in an airtight container.