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Dark Chocolate Meringue Cookies

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!
Course Dessert
Cuisine French
Keyword cookies, dark chocolate, meringues
Prep Time 15 minutes
Cook Time 1 hour
Cool 1 hour
Total Time 2 hours 15 minutes
Servings 35 cookies


  • 2 large egg whites
  • tsp cream of tartar optional
  • ½ cup granulated sugar
  • tbsp dark cocoa powder not Dutch-Processed


  • Preheat the oven to 225F.
  • Line a large sheet pan with parchment paper. Set aside.
  • 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.
  • Add the cream of tartar, if using.
  • 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.
  • Beat the egg whites until stiff peaks form.
  • Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Be very gentle, making sure to not deflate the egg whites!
  • Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1" inch apart.
  • 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 inside the warm but cooling oven.
  • Once the meringues have cooled, place them in an airtight container, and store them at room temperature for up to three days.


**This recipe will work with powdered egg whites or meringue powder. Use 1 tsp powdered egg whites or meringue powder + 1 tbsp water for each egg. So or this recipe 2 tsp powdered egg whites or meringue powder + 2 tbsp water.
No need to bring your egg whites to room temperature. Right from the fridge is fine!
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!
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.