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Chocolate Meringue Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/chocolate-meringue-cookies-recipe/