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Chocolate Meringue Cookies Recipe


Chocolate Meringue Cookies Recipe

Light Chocolate Meringues

David MacKenzie

This chocolate meringue cookies recipe produces light as air treats with a delicately crisp exterior. They are also known by a whimsical name, forgotten cookies, because they are placed in a hot oven and then "forgotten" overnight until they are done.

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 20 to 24 cookies


  • 6 egg whites* (room temperature)
  • 1/16 teaspoon cream of tartar
  • 1/16 teaspoon salt
  • 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
  • 1/4 cup cocoa powder


Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for children, the elderly, and those with impaired immune systems.

How to make chocolate meringue cookies:

Beat egg whites on low speed, while mixing in the cream of tartar, salt, confectioners' sugar, and dark cocoa powder, one tablespoon at a time. Make sure all the dry ingredients are completely incorporated into the egg whites, and then increase the beater speed to medium-high and whip the mixture until the meringue forms stiff, glossy peaks.

Preheat the oven to 350F.

Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet, place the meringues into the oven and shut the door. Turn off the heat and allow the forgotten cookies to slowly bake overnight, for approximately 8 hours.

This chocolate meringue cookies recipe makes 20 to 24 forgotten cookies.

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