These simple meringue cookies are one of our favorite treats. They are light and airy and crispy and gooey and chocolatey all at the same time. Sounds like the perfect combination, right?
Meringue cookies are made of primarily egg whites and powdered sugar. The outside forms a light crunchy shell and the inside stays gooey and chocolatey. As far as cookies go they are on the lighter side with only about 70 calories per cookie. Now that’s a good excuse to have more than one if you ask me!
I’ve never claimed to be a master baker, these cookies should’ve been a bit more on the pillowy side, but I over-mixed the egg whites a bit. Oh well, they still taste amazingly perfect in every way. I actually prefer them this way because they are like little stuffed sandwiches. Believe me, nobody was complaining that they weren’t puffy!
These cookies are a fun and healthier alternative to your typical chocolate chip cookie. You are still getting your chocolate fix but missing out on the flour and butter. I don’t know about you but when I need my chocolate fix I NEED my chocolate fix….like get out of my way because I really need it!! These cookies satisfy that chocolate craving in every way which makes me a much nicer person to be around. Ha ha….kidding but not really kidding!
Give these chocolatey meringue cookies a try next time your sweet tooth is calling your name. And remember, it’s probably best if you have at least two or more…especially if you make them on a day when you NEED your chocolate fix too!
- 5 egg whites
- ½ tsp cream of tartar
- ¼ tsp salt
- 3 C powdered sugar
- ½ C cocoa powder
- ½ C mini chocolate chips
- Preheat oven to 300 degrees. Using a stand mixer or hand mixer beat egg whites, cream of tartar and salt until soft peaks form. Add in powdered sugar and cocoa powder at a low speed. Fold in chocolate chips.
- Line 2 large cookie sheets with parchment paper. Fill a piping bag or large ziploc bag with meringue batter. If using a ziploc bag cut a ½ inch hole on one of the bottom ends of the bag. Pipe approximately 1 oz of merengue batter in the shape of a circle, continue until cookie sheets are filled.
- Bake 20-25 minutes until a crust forms on the top of the cookies. Remove from oven and cool completely on sheet pan. Remove from parchment and enjoy! Store in an dry airtight container.