Randy Mayor
Yield
36 cookies (serving size: 3 cookies)

These Double-Chocolate Meringue Cookies have a slightly fudgy texture. They are baked, then cooled for 1 1/2 hours in the oven (don't forget to turn it off).

How to Make It

Step 1

Preheat oven to 300º.

Step 2

Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.

Step 3

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.

Step 4

Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.

Step 5

Note: Store cooled cookies in an airtight container for up to two weeks.

Ratings & Reviews

DebbieNJ's Review

MimiA29
September 09, 2011
Loved these cookies. They came out perfect. Almost like a brownie and meringue cookie combined.

NotJuliaChild's Review

DebbieNJ
January 02, 2011
The recipe was easy to follow and turned out great. Very delicate cookies. I couldn't imagine making them without my kitchen aide. The only difficult part was trying to get them to look nice when putting them on the parchment paper. I used cooking spray to hold down the parchment paper, instead of tape. Crispy on the outside and fudge like in the center, very good.

MimiA29's Review

marmee7
February 22, 2010
Disclaimer: I haven't made this recipe. I found it when I was looking for a cocoa flavored meringue, and noticed immediately how little Cream of Tartar there is. The usual ratio is 1/4 teaspoon C. of T. for every 1-2 egg whites. This may account for the flat meringues because C. of T stabilizes the egg foam. Try punching up the C. of T to 3/4 teaspoon for a chewy cookie & 1-1/4 teaspoon for a hard, crisp cookie.

marmee7's Review

NotJuliaChild
January 28, 2009
Excellent and such a lovely treat for those trying to count calories. I analyzed the recipe and these delicious cookies are 22 calories each. The Youth at our church snapped them up! This will become one of my all time favorites to take places.