Chocolate Meringue Cookies Recipe

Introduction

Chocolate meringue cookies are light, crisp, and packed with rich chocolate flavor. These delicate treats combine airy egg whites with melted chocolate and a hint of vanilla for a delightful bite-sized dessert.

Ingredients

• 2/3 cup (4 ounces) semisweet chocolate morsels
• 2 egg whites
• 2/3 cup (4 ounces) confectioners’ sugar (sifted after measuring)
• 1/3 cup saltine-cracker crumbs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease two cookie sheets or line them with parchment paper.
2. Step 2: Place the chocolate morsels in a heatproof bowl set over simmering water, stirring until melted and smooth. Alternatively, melt in the microwave in 15–20 second intervals, stirring between each until mostly melted. Remove from heat and let cool slightly.
3. Step 3: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until frothy. Increase speed and continue beating until stiff but moist peaks form.
4. Step 4: Gradually add the sifted confectioners’ sugar to the egg whites while beating, ensuring it fully dissolves. The mixture should become glossy and hold its shape.
5. Step 5: Gently fold in the melted chocolate, saltine-cracker crumbs, and vanilla extract using a rubber spatula, taking care not to deflate the meringue.
6. Step 6: Drop rounded teaspoonfuls of the mixture onto the prepared cookie sheets, spacing them about 1.5 inches apart. For a neater look, use a pastry bag fitted with a 1/2-inch plain tip to shape 1.5-inch mounds.
7. Step 7: Bake for 12–15 minutes, or until the cookies are firm to the touch.
8. Step 8: Remove from the oven and transfer the cookies to wire racks to cool completely.
9. Step 9: Once cooled, store in an airtight container at room temperature to keep crisp.

Tips & Variations

• For extra crunch, toast the saltine-cracker crumbs lightly before folding them in.
• Try substituting semisweet chocolate with bittersweet or milk chocolate to adjust sweetness.
• If your environment is humid, consider freezing the cookies to maintain their crisp texture.
• Use a stand mixer for easier and more consistent egg white whipping.

Storage

Store the meringue cookies in an airtight container at room temperature to keep them crisp for up to one week. In humid conditions, freeze the cookies in a sealed container to preserve their texture. To reheat, let them come to room temperature before serving; avoid microwaving as it can soften them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of confectioners’ sugar?

Confectioners’ sugar dissolves more easily into the egg whites, giving the meringue a smooth, glossy texture. Using regular granulated sugar may result in a grainy texture and less stable meringue.

Why do I need to fold in the chocolate and crumbs gently?

Folding gently prevents deflating the whipped egg whites, which maintain the light and airy structure needed for crisp, delicate meringue cookies.

Chocolate Meringue Cookies Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

Delightfully crisp and chocolatey, these Chocolate Meringue Cookies combine the airy texture of a classic meringue with the rich flavor of semisweet chocolate and a subtle crunch from saltine-cracker crumbs. Perfect as a light, sweet treat or a fancy dessert garnish, they offer a unique twist on traditional cookies.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chocolate Meringue Cookies Ingredients

• 2/3 cup (4 ounces) semisweet chocolate morsels
• 2 egg whites
• 2/3 cup (4 ounces) confectioners’ sugar (sifted after measuring)
• 1/3 cup saltine-cracker crumbs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Prepare for baking by lightly greasing two cookie sheets or lining them with parchment paper to prevent sticking.
2. Melt the chocolate: Place the semisweet chocolate morsels in a heatproof bowl over simmering water or microwave in 15-20 second intervals, stirring between each, until the chocolate is mostly melted and smooth. Set aside to cool slightly.
3. Beat the egg whites: In a clean, dry bowl, use an electric mixer on medium speed to beat the egg whites until frothy. Increase speed and continue beating until stiff but moist peaks form, which means they stand up firmly but still have some softness.
4. Add confectioners’ sugar: While beating the egg whites, gradually add the sifted confectioners’ sugar a little at a time, ensuring each addition dissolves completely. The mixture should become glossy and hold its shape well.
5. Fold in remaining ingredients: Gently fold the melted chocolate, saltine-cracker crumbs, and vanilla extract into the meringue using a rubber spatula, taking care not to deflate the airy mixture.
6. Shape the cookies: Drop rounded teaspoonfuls of the mixture onto the prepared cookie sheets with about 1.5 inches between each cookie. Alternatively, pipe 1.5-inch mounds using a pastry bag fitted with a 1/2-inch plain or decorative tip.
7. Bake the cookies: Place the cookie sheets in the preheated oven and bake for 12 to 15 minutes or until the cookies feel firm to the touch but not browned.
8. Cool the cookies: Remove from the oven and transfer the cookies to wire racks to cool completely, ensuring they crisp up properly.
9. Store properly: Once cooled, store the cookies in an airtight container at room temperature to maintain their crispness. If you live in a humid area, freezing them is recommended to preserve texture.

Notes

• Ensure the bowl and beaters are completely clean and dry before beating egg whites to achieve maximum volume.
• Sifting the confectioners’ sugar is crucial to avoid lumps and ensure glossy meringue.
• Be gentle when folding ingredients into the meringue to retain its fluffy texture.
• Allow the cookies to cool fully before storing to avoid sogginess.
• If freezing, thaw cookies at room temperature in the airtight container before serving.

Keywords: Chocolate meringue cookies, chocolate cookies, meringue dessert, crisp cookies, semisweet chocolate treat, airy cookies