Chocolate Meringue Cookies
Make sure the egg whites are at room temperature, that’s capital in this recipe or you risk ruining the whites and you’ll have to start all over again. You can use a chocolate ganache filling for your cookies, or do like me: a simple buttercream made of soft butter, icing sugar and cocoa powder.
Love chocolate treats? Then also check out my chocolate coffee truffles!
- 2 tbsp cocoa powder
- 2 oz egg whites (55 g), at room temperature
- 3 oz caster sugar (85 g)
Pour the egg white in a mixing bowl. Make sure it is at room temperature!
Whip the egg white for a few minutes until fluffy. Then add a little bit of the caster sugar and a tiny pinch of salt.
Beat the whites again. Little by little add the remaining caster sugar. You should end up with a glossy, sticky and stiff meringue batter.
- Now add the cacao powder.
- Beat the stiff egg white quickly until the cacao is fully incorporated.
- Then transfer the beaten egg white to a large piping bag (choose a round nozzle for these cookies) or just shape it into little portions using 2 teaspoons.
- Pipe or scoop the meringue onto a large baking tray that you lined with baking paper. I always draw equal circles on the baking paper using a small serving ring to make sure the meringues are all even in shape. I made about 16 dollops which make 8 cookies in the end.
Then bake the meringues in a preheated oven at 212°F (100°C) for about 45 minutes to an hour until they are extremely crisp on the outside. Turn the oven off and remove the tray. Carefully peel the meringues away from the baking paper (use a sharp knife). Then turn the meringues over on their side and put them back in the cooling the oven for another 10 minutes to make them extra crispy. You can use a chocolate ganache filling for your cookies, or do like me: a simple buttercream made of soft butter, icing sugar and cocoa powder.