This classic chocolate meringue recipe produces light as air egg whites whipped with dark cocoa powder. It can be piped into perfect, little circles to produce a fluffy cookie with a delicately crisp exterior. Chocolate meringue is also wonderful used to layer into a rich gateau.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: 6 to 8
- 6 egg whites* (room temperature)
- 1/16 teaspoon cream of tartar
- 1/16 teaspoon salt
- 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
- 1/3 cup dark 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:
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.
Use the prepared the meringue immediately for your own recipe or use it in the cookie recipe below.
How to use chocolate meringue:
Chocolate Meringue Cookies Recipe: Pipe 2-inch rounds of meringue onto a parchment-lined baking sheet and bake in a preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open the oven door by a small crack, and allow the meringues to cool and dry out on the baking sheet for several hours, until they are lightly crisp.
This chocolate meringue recipe makes 20 to 24 cookies or enough meringue to use in a standard pastry recipe.