Chocolate Meringue Drops
These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside.
These airy meringue kisses blissfully melt in your mouth.
If I were to imagine a cloud’s texture, I guess it would be just like a meringue cookie.
Meringue kisses are soft, puffy, light, and delicate.
This meringue recipe has swirls of chocolate throughout to help you satisfy all your chocolate cravings.
These cookies are crispy on the outside, and so soft on the inside they practically melt in your mouth.
The baking method is to bake them at a lower temperature for a longer period of time to avoid melting them while they bake.
With only a handful of ingredients and following my step-by-step directions, you can enjoy these Chocolate Meringue Cookies at your next family get together, bridal shower, baby shower, or any other event.
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ½ cup sugar
• ½ cup confectioners’ sugar
• ¼ cup unsweetened cocoa
Preheat oven to 225°F.
Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl beat with an elec mixer until foamy.
Add cream of tartar, increase speed to high Mix until soft peaks.Slowly add sugar continue beating until stiff and shiny.
In a separate bowl, sift confectioners’ sugar with cocoa Working in thirds, sprinkle cocoa mixture over egg whites gently fold in Pipe
out meringues onto cookie sheets,forming small drops .
Bake for 1 hour, until meringues are firm .Turn oven off and let meringues cool