Chocolate Meringue Cookies Recipe (2024)

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Valentina's Corner

  • January 28, 2024
  • Recipe

Chocolate Chip Meringue Cookies are so simple to make and are so delicious. Crunchy chocolate meringue on the outside and soft and chocolatey on the inside.

These meringues are the perfect recipe for bite-sized desserts. They are great to serve at parties, along with our pastry triangles or our well-loved poppy seed bars.

Chocolate Meringue Cookies Recipe (2)

Meringue Cookies-

These chocolate chip meringue cookies are amazing! It’s kind of like a chocolate chip cookie but in crunchy form. The cookies come together quickly and are much easier to make than most classic meringue cookies. This is a chocolate lover’s dream.

The tarter acts as a stabilizer and adds volume to the meringue cookies. Fluffy and airy cookies that have so much flavor in every bite.

Chocolate Meringue Cookies Recipe (3)

How to Make Chocolate Chip Meringue Cookies-

  1. Beat egg whites and cream of tartar until soft peaks form, about 2 minutes.
  2. Slowly beat in the vanilla and sugar.
  3. Beat until stiff peaks form, about 3 minutes. The mixtures should be glossy.
  4. With a spatula, mix in the sifted cocoa.
  5. Gently fold in the chocolate chip morsels.
Chocolate Meringue Cookies Recipe (4)

6. Drop heaping tablespoons onto a cookie sheet and dust with cocoa if desired.

7. Bake for 35-45 minutes or until dry. The cookies are ready when they are hard to touch.

TIP: Once cookies are baked, turn off the oven and open the door, allowing the meringue cookies to cool before removing them to room temperature.

Chocolate Meringue Cookies Recipe (5)

How Do I Store Meringue Cookies?

These cookies are the best if stored at room temperature in an airtight container for up to one week (though they probably can last long – they just never do at our home, ha!..).

Chocolate Meringue Cookies Recipe (6)

This Chocolate Chip Meringue Cookie recipe was shared with me by a coworker many years ago when I first got married and was working at an office job; we loved the recipes; it’s a keeper recipe for sure. I hope you love the meringue cookies as much as we do

Try These Other Great Dessert Recipes:

  • Sweet Crunch Bites– Crunchy dessert balls.
  • Nutella Rice Krispie Treats– The best no-bake bars.
  • Double Chocolate Banana Muffins– Moist banana muffins with chocolate chips.
  • Rice Krispie Treats– Classic rice Krispie treats with chocolate and dried fruit.

Chocolate Meringue Cookies Recipe

Author: Valentina

Chocolate Meringue Cookies Recipe (7)


4.77 from 13 votes

Chocolate meringue cookies are a pretty impressive dessert. Each bite starts with a crunch and ends with a soft, chewy center. This rich, chocolaty cookie always gets rave reviews, so it is a must at every gathering!

Servings: 20 meringue cookies


  • 3 egg whites
  • tsp cream of tarter
  • ½ tsp vanilla extract
  • 2/3 cup granulated sugar
  • 2 Tbsp Cocoa
  • 1 3/4 cups chocolate chip morsels
  • cocoa for dusting, optional

US CustomaryMetric


  • Preheat the oven to 300°F. Line a baking sheet with parchment paper.

  • Using a stand mixer, beat the egg whites with the cream of tarter at high speed. Do this for about two minutes or until soft peaks form.

  • Keep the mixer running while adding vanilla and sugar. Beat for about three more minutes or until stiff peaks form. The mixture should be glossy.

  • Add cocoa powder and chocolate chips and fold in with a rubber spatula.

  • Use a tablespoon to make large drops of batter on a baking sheet and dust with cocoa.

  • Bake for 35-45 minutes or until the tops are dry.

  • Wait until the cookies are cooled before removing them from the baking sheet and serving.


  • Check out our post for pro tips on beating egg whites.
  • Leave an inch of space between the cookies on the baking sheet.
  • Store leftover cookies at room temperature in an airtight container for up to a week.


68kcal Calories10g Carbs0g Protein2g Fat1g Saturated Fat1mg Cholesterol12mg Sodium10mg Potassium0g Fiber9g Sugar25IU Vitamin A0.1mg Vitamin C13mg Calcium0.2mg Iron

  • Full Nutrition Label

Nutrition Facts

Chocolate Meringue Cookies Recipe

Amount Per Serving

Calories 68Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 12mg1%

Potassium 10mg0%

Carbohydrates 10g3%

Fiber 0g0%

Sugar 9g10%

Protein 0g0%

Vitamin A 25IU1%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course: Dessert

Cuisine: American

NOTE: This is an old post we are updating with new photographs May, 2019.

Chocolate Meringue Cookies Recipe (8)

Did you make this recipe?

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Leave a comment


  • Chocolate Meringue Cookies Recipe (9)

    • Silvia

    I just did it and not happy with results.
    I follow exactly the recipe. Half way down pipping it started changing the consistency and it became more liquidy and they just turned flat. I used tip #32 and did small size. Instead of using small chips I used Callebaut dark vermicelli.
    Probably not doing it again.

    • Reply
    • Chocolate Meringue Cookies Recipe (10)

      • Valentina’s Corner

      Silvia, this recipe shouldn’t be piped. You can just use a spoon to add drops of the meringue onto the baking dish.

      • Reply
  • Chocolate Meringue Cookies Recipe (11)

    • Catherine Arnett Hylen

    I’ve made these several times & they are perfection. Use your best quality chocolate & coco powder!

    • Reply
    • Chocolate Meringue Cookies Recipe (12)

      • Valentina’s Corner

      So glad you enjoyed the easy recipe, Catherine. Thanks for the tip. 🙂

      • Reply
  • Chocolate Meringue Cookies Recipe (13)

    • Linda

    I’ve made these many times and they’re always delicious. Recently my granddaughter became dairy free so I switched to dairy-free chocolate chips and they’re were as delicious as every other time I’ve made them. Great recipe!

    • Reply
    • Chocolate Meringue Cookies Recipe (14)

      • Valentina’s Corner

      Linda, thank you so much for trying our delicious meringue cookies recipe! So glad you enjoyed this recipe.

      • Reply

More Comments

Chocolate Meringue Cookies Recipe (2024)


What is the secret to making meringue? ›

How to Make Meringue Successfully
  1. When making meringues, always cook egg whites to avoid salmonella poisoning.
  2. Don't use packaged egg whites to make meringue. ...
  3. Use fresh egg whites. ...
  4. Use eggs at room temperature. ...
  5. Never let any yolk get into the whites.
  6. Don't overbeat egg whites.

When to add cocoa powder to meringue? ›

Gradually add maple syrup or granulated sugar and cream of tartar and increase speed to medium-high. Whisk until stiff peaks form for about 5 minutes. Add 1/2 tbsp of cacao powder and whisk for another 30 seconds until fully combined.

Are meringues supposed to be crunchy or chewy? ›

There are a few different variations. You will often find homemade ones have a crispy exterior and a chewy or softer interior. What is this? Store bought meringues are often crisp all the way through.

Why are my meringue cookies still chewy? ›

Chewy meringues are the result of two possible situations, under-baking and humidity. If they are under-baked they might always be a little chewy. For humidity, you can try popping the meringues back into the oven on a parchment paper-lined baking sheet at 200°F for 10 minutes to try crisping them up a bit.

What must be avoided when making meringue? ›

7 Common Mistakes to Avoid When Making Meringue
  1. Adding Sugar Too Quickly.
  2. Skipping Cream of Tartar.
  3. Mixing in a Dirty Bowl.
  4. Using Cold Eggs.
  5. Overbeating the Egg Whites.
  6. Squeezing the Air Out.
  7. Baking at Too Low a Temperature.
Mar 19, 2024

Why do you put vinegar in meringue? ›

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Is it better to use granulated or powdered sugar for meringue? ›

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Does meringue powder need to be refrigerated after opening? ›

Store your meringue powder in a cool, dry place. While it does contain eggs, it does not require refrigeration.

Should meringue be put on hot or cold filling? ›

Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.

What is the enemy of meringue? ›

Fat residue in your mixing bowl or on the beaters of your mixer is the mortal enemy of meringue. Fat will impair the egg white's ability to be whipped into stiff, glossy peaks. You can prevent this disappointment with one teaspoon of white vinegar.

Why is my meringue like marshmallows? ›

It doesn't have to be perfect, but if there are too many undissolved pieces of sugar, it means it's not fully dissolved into the protein layer of the egg whites. When this happens, your meringues won't come out crisp and they might seep liquid during baking as the sugar melts out of the meringue.

Do you put cream of tartar in meringue? ›

cream of tartar is your meringue “MVP”!

A good rule of thumb is to add 1/4 teaspoon of cream of tartar for every 2 egg whites, and add it just before you add your sugar!

Can you over mix meringue cookies? ›

You can't overbeat meringue - It's true! You can't ruin it by mixing too much, so once all of the sugar is added, be sure that your meringue is glossy and that you have super firm, stiff peaks when you remove the beater from the mixer. Don't be afraid to mix a little longer if it appears too soft.

How to tell if meringue cookies are done? ›

Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours. The meringue cookies are done when they're are dried throughout. You'll be able to lift them off the baking sheet and they will feel very light and dry.

Why do meringue cookies need to cool in the oven? ›

Meringues can crack because of the sudden change in temperature. To prevent this happening, turn the oven off when the meringues are cooked but leave them inside until completely cool.”

How to get meringue to form stiff peaks? ›

After the cream of tartar is added increase the mixer speed to medium. When you start to see tracks form you can start adding your sugar - a little bit at a time. Once all the sugar is added increase the mixer speed to high. Keep beating until stiff peaks form.

How to make meringue stay white? ›

First, make sure you don't add stuff which will color the egg white/sugar mixture. Various flavorings can tint the meringue, and if you put something colored into the oven, you'll get something colored out. Second, bake it at the lowest temperature you can.

What are the rules for meringue? ›

To best create a stable meringue, there are a few rules and precautions to follow. Ensure that the egg whites do not come in contact with any fats, whether from the yolks or from your equipment, as fats coat the proteins and prevent them from readily forming a foam. Be sure the bowl and whisk are free of grease.

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