An easy recipe that everyone will love year-round or for Passover. For a stunning presentation, sift powdered sugar over the meringues and add fresh strawberries to the platter. Uses small chocolate chips the best. Using parchment or cooking paper (foil can be used in place of parchment decreases the risk of scorching the bottoms).
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 20 |
| Yield: | 40 cookies |
Ingredients
- ½ cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 pinch salt
- 3 egg whites
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
- In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
- Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.
Reviews
I should’ve read the reviews first. My bad. Followed directions, but turned into a liquid batter and cookies came out flat and burnt — at less than 1/2 of the recommended baking time.
Not a pretty at the cover but just as delicious
I didn’t like it at all. It may have been just me and that I didn’t whip it enough but i’m pretty sure I did. They came out flat and burnt. So if your going to try them be sure to whip it not just till peaks form but until the egg white is stiff. Also put them on for about 30 minutes NOT 40 and be sure to check on them.
Yup these are The Bomb!! LoL sooo good!! Super chocolaty and i can eat them without feeling guilty!! No need to change a thing!!
Delicious, light, and fluffy. Great meringue cookie for the holidays, or any time of year.
Decided to try this recipe as I’ve got three egg whites in the freezer that needed to be used soon. Was disappointed with the outcome as the batter tasted really nice, but, like another reviewer, my egg whites did not whip to a stiff peak. Probably put in the flour in one batch too soon.
Very chocolatey and spongy with a nice chewy crisp. The first time I made these I beat the eggs way too much (according to the directions) and the mix turned liquidy. I recommend adding the pinch of salt to the eggs before mixing, then once the froth starts to form, add 1/8 tsp cream of tarter (not sure if this is kosher) per egg white (this helps keep the eggs stiff when you add the other ing.) and once the eggs become med stiff add the sugar in a few quick shakes and maybe after 10 sec or so add the cocoa mix also in a few quick shakes. Only mix 10 more sec. just enough to blend the cocoa in. The more you mix after the dry ingredients are added the eggs whites become liquidy. Play it on the safe side, less mixing is better to keep the egg whites stiff. You’re looking for a fluffy consistency. I think I used the mixer for two minutes total. I used the mini chips and the baking paper, and they came out great. A light, fluffy, chocolatey treat.
excellent recipe… Wish I had seen this sooner! Another plus for our family, it’s dairy free, and really delicious!