Chocolate Meringue Recipe (Chocolate Cloud Cookies) (2024)

These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside. These airy meringue kisses blissfully melt in your mouth.

This meringue cookies recipe costs $0.45 to make 35 chocolate meringue kisses. That’s less than 2¢ per cookie!

For more unique meringue-like desserts, I recommend these Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream,Coconut Cupcakes with Coconut Swiss Meringue Buttercream, and these Mini Pavlova with Nutella Whipped Cream.

Chocolate Meringue Recipe (Chocolate Cloud Cookies) (1)

Table of Contents

Chocolate Meringue Cookies

If I were to imagine a cloud’s texture, I guess it would be just like a meringue cookie. Meringue kisses are soft, puffy, light, and delicate. This meringue recipe has swirls of chocolate throughout to help you satisfy all your chocolate cravings.

These cookies are crispy on the outside, and so soft on the inside they practically melt in your mouth. The baking method is to bake them at a lower temperature for a longer period of time to avoid melting them while they bake.

With only a handful of ingredients and following my step-by-step directions, you can enjoy these Chocolate Meringue Cookies at your next family get together, bridal shower, baby shower, or any other event.

Chocolate Meringue Cookies Ingredients and Cost

RECIPE COST: $0.45

PER SERVING COST: $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

2 large egg whites – $0.10
⅛ teaspoon cream of tartar – $0.08
½ cup granulated sugar – $0.12
1 ½ Tablespoon dark cocoa powder – $0.15

Chocolate Meringue Recipe (Chocolate Cloud Cookies) (2)

How to make Chocolate Meringue Cookies:

STEP ONE: First, preheat the oven to 225 degrees. Then line a sheet pan with parchment paper.

STEP TWO: Next, beat egg whites in a bowl until they become foamy. Then add in the cream of tartar.

STEP THREE: Slowly add in the sugar one tablespoon at a time. Beat until the egg whites form stiff peaks.

STEP FOUR: Gently fold in the cocoa powder. Place the mixture in a piping bag and pipe small dollops one inch apart.

STEP FIVE: Finally, bake for one hour, then turn off the oven and open the oven door to allow the meringues to cool to room temperature before serving.

Chocolate Meringue Recipe (Chocolate Cloud Cookies) (3)

Chocolate Meringue Tools:

Baking sheet
Measuring cups and spoons
Piping bag
Piping tips
Stand mixer
Rubber scraper

Chocolate Meringue Recipe Tips:

Here are some tips for making chocolate meringue:

Use fresh egg whites.Fresh egg whites will whip up better and produce a more stable meringue.
Use room-temperature egg whites.Room-temperature egg whites will whip up more easily and produce a more stable meringue.
Make sure the egg whites are clean and grease-free.Even a tiny amount of grease or yolk will prevent the egg whites from whipping up properly.
Use a clean, dry bowl.Both grease and moisture can also prevent the egg whites from whipping up properly.
Whip the egg whites until foamy.Then, gradually add the cream of tartar and sugar and beat until the egg whites form stiff peaks.
Don’t overwhip the egg whites.Overwhipped egg whites will become dry and crumbly.
Gently fold in the cocoa powder.Overmixing will deflate the meringue.
Pipe the meringue onto a baking sheet lined with parchment paper.Leave enough space between the meringues so they don’t spread together while baking.
Let the meringues cool completely before storing them.This will help to prevent them from becoming sticky.

Chocolate Meringue Recipe (Chocolate Cloud Cookies) (4)

How to store Meringue Cookies

How long do Meringue Cookies last?

SERVE ANDSTORE: Place the chocolate meringue cookies in an airtight container and store them at room temperature for up to three days.

Can you freeze Meringue Cookies?

FREEZE: These are very delicate cookies; I do not recommend freezing them.

Chocolate Meringue Cookies FAQs

Do I need cream of tartar for meringue?

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!

What is the trick to making meringue?

A few tips to help you when making meringue are first always to use fresh egg whites. Next, do not overbeat the eggs. Finally, do not let the yolk get into the yolks.

How do you know if you overbeat meringue?

You will see the foam bubbles in the egg whites become too big, making it hard to maintain their structure. The bubbles will lose their bond and will deflate.

Are meringues chewy or crunchy?

Meringues can be chewy or crunchy, depending on how you bake them. They will be chewy if baked at a low temperature for an extended time. They will be crunchy if baked at a higher temperature for a shorter time.

What must be avoided when making meringue?

Using dirty or greasy equipment.Even a small amount of grease or yolk can prevent the egg whites from whipping up properly.
Overmixing the egg whites.Overwhipped egg whites will become dry and crumbly.
Adding the sugar too quickly.Adding the sugar too quickly can cause the egg whites to deflate.
Don’t open the oven door.Opening the oven door while the meringues bake can cause them to deflate.
Baking the meringues at too high of a temperature.Baking meringues at too high a temperature can cause them to brown too much or even burn.

Should eggs be warm or cold for meringue?

Eggs should be atroom temperaturefor meringue. This is because room-temperature egg whites whip up more easily and produce a more stable meringue. Cold egg whites will take longer to whip and may produce less volume than room-temperature ones.

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Chocolate Meringue Cookies Recipe

Author A Food Folks and Fun Original

Equipment

baking sheet
measuring cups and spoons
piping bag
Piping tips
stand mixer
rubber scraper

Ingredients

▢ 2 large egg whites at room temperature
▢ ⅛ teaspoon cream of tartar optional
▢ ½ cup granulated sugar
▢ 1 ½ Tablespoons dark cocoa powder

Instructions

PREP OVEN AND PAN:

Move oven rack to the middle position. Preheat oven to 225 degrees F.
Line a large sheet pan with parchment paper.

MAKE MERINGUE:

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites become foamy.
Add the cream of tartar.
Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
Beat the egg whites until stiff peaks form.
Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!

PIPE MERINGUE:

Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.

BAKE:

Bake the meringues for precisely one hour, turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to cool slowly to room temperature.

SERVE AND STORE:

Once the meringues have cooled, serve them or place them in an airtight container and store them at room temperature for up to three days.

Video

Notes

Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!
Make sure to use the best quality cocoa you can find! It’s the only flavor the meringues have, so you want it to be high quality!
You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.

Nutrition

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Chocolate Meringue Recipe (Chocolate Cloud Cookies) (2024)

FAQs

What must be avoided when making meringue? ›

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

Explore More ›

What happens if you add sugar too early to meringue? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

What makes meringues chewy in the middle? ›

Chewiness. The chewiness of the meringues is created by cooking the meringues at a slightly higher temperature for a shorter time, thereby keeping some of the moisture inside. They will also go a slightly milky coffee colour.

See Details ›

Why do you put cornstarch in meringue? ›

A secret ingredient: corn starch

Corn starch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking.