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Dark Chocolate Meringue Cookies

Chocolate Meringue Cookies are super simple to make, have only a few ingredients, and are naturally gluten free cookies. Because they’re made of mostly egg whites, they’re also low in fat!

overheard shot of dark chocolate meringue cookies in a round glass cup

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Who said, “You can’t have your cake and eat it, too.”?

If your New Year’s resolution is to curb your sweet tooth and opt for healthier dessert options then this Dark Chocolate Meringue Cookie recipe will allow you those sweet treats without feeling like you’ve totally fallen off track.

These cute cookies are perfect for Valentine’s Day and are the perfect way to show your loved ones that they’re special. If you’ve never tried your hand at making meringue cookies then this recipe is the perfect introduction. Once you perfect the skill of meringue, you’ll be able to make more complex flavor combos!

What says “I adore you.” better than homemade dessert?

I’m not sure there’s anything better!

overheard shot of dark chocolate meringue cookies in a round class cup on a white backdrop surrounded by a white towel, more chocolate meringue cookies, and a tea ball filled with cocoa powder


What is Meringue?

You’ve likely come across meringue in a few different desserts. Of course, there are meringue cookies (French and Italian variations) and we all know and love lemon meringue pie. 

Meringue is a delicate mixture that is primarily made of egg whites and sugar. It’s most commonly associated with the meringue cookies like the ones you’ll make with this recipe. There are endless flavor variations and they’re commonly a fan-favorite because they’re low in fat!

I also use the technique of folding meringue into my Gluten Free Yellow Cake and a similar technique for my Gluten Free Funfetti Cake. It helps to add structure and lightness to the gluten free cakes!

whipped meringue on a wire kitchenaid stand attachment to show stiff peaks

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


How Long Do Meringue Cookies Last?

You can skip refrigerating your Dark Chocolate Meringue Cookies. They’ll last up to 2 weeks in an airtight container on your kitchen counter.

I bet that these delicious treats won’t be around for that long, though!


What Does Cream of Tartar Do in Meringues?

Don’t skip the Cream of Tartar when making your meringues. The secret ingredient allows your meringue cookies to form and hold their gorgeous peaks. It also helps the meringue to avoid cracking.

See? Aren’t they beautiful?
straight on shot of dark chocolate meringue cookies in a clear glass cup with more cookies in the background


Key Ingredients in this Chocolate Meringue Cookie Recipe

  • Egg Whites
  • Cream of Tartar, optional but highly recommended
  • Granulated Sugar
  • Dark Cocoa Powder

ingredients for dark chocolate meringues in separate bowls

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Equipment Needed to Make Baked Meringue

  • Sheet pan lined with parchment paper
  • Mixing bowl
  • Stand mixer or hand mixer
  • Piping Bag
  • Airtight container

overhead shot of dark chocolate meringue cookie batter in a silver bowl with a spatula


How to Make Meringue Cookies with Chocolate

Step 1. Preheat oven to 225 degrees F. Line a large sheet pan with parchment paper.

Step 2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid#8) until the egg whites become foamy.

Step 3. Add the cream of tartar, if using.

Step 4. Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.

Step 5. Beat the egg whites until stiff peaks form.

Step 6. Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!

Step 7. Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.

Step 8. Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature.

Step 9. Once the meringues have cooled, place them in an airtight container and store at room temperature.

 

dark chocolate meringue cookies piped onto a parchment lined baking sheet ready to go in the oven


How do you know when Meringue Cookies are done?

You’ll know when the cookies are done when they’re entirely cooled down. Feel free to leave the meringue cookies in the oven as it comes to a complete cool. 

two dark chocolate meringue cookies stacked on top of each other with the top one cut in half to show the interior


Tips for Making Meringue Cookies

  • Don’t bake on a humid or rainy day. Moisture in the air will make meringue sticky and chewy.
  • Don’t skip drying the meringues in the oven. You can even leave them there overnight.
  • No need to bring your egg whites to room temperature. Right from the fridge is fine!
  • Make sure to use the best quality cocoa you have access to! It’s really the only flavor the meringues have so you want it to be a good one!
  • You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.

a single dark chocolate meringue cookie on a white surface with a cup full of cookies in the background


Other Egg White Cookies To Try

fingers holding a dark chocolate meringue cookie to show the top


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a single dark chocolate meringue cookie on a white surface with a cup full of cookies in the background

Dark Chocolate Meringue Cookies

Yield: 35 1-inch Cookies
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 15 minutes

Chocolate Meringue Cookies are super simple to make, have only a few ingredients, and are naturally gluten free cookies. Because they’re made of mostly egg whites, they’re also low in fat!

Ingredients

  • 2 large egg whites
  • ⅛ teaspoon cream of tartar, optional
  • ½ cup granulated sugar
  • 1 1/2 tablespoons dark cocoa powder

Instructions

    1. Preheat oven to 225 degrees F. Line a large sheet pan with parchment paper.
    2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid#8) until the egg whites become foamy.
    3. Add the cream of tartar, if using.
    4. Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
    5. Beat the egg whites until stiff peaks form.
    6. Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!
    7. Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.
    8. Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature.
    9. Once the meringues have cooled, place them in an airtight container and store at room temperature.

Notes

  1. No need to bring your egg whites to room temperature. Right from the fridge is fine!
  2. Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it!
  3. Make sure to use the best quality cocoa you have access to! It’s really the only flavor the meringues have so you want it to be a good one!
  4. You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.
Nutrition Information:
Yield: 35 Serving Size: 1
Amount Per Serving:Calories: 13

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 35 cookies.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

baked dark chocolate meringue cookies on a parchment lined sheet pan

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