Chocolate Meringues

  • Yield 4 dozens

Crispy on the outside with a center that’s a chewy, chocolaty treat.

Chocolate Meringues
Cookies for Kids' Cancer


3 ounces bittersweet chocolate, cut into chunks
2/3 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 egg whites, room temperature
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
1/2 cup granulated sugar


  1. Preheat oven to 200F. Line 2 cookie sheets with parchment paper.
  2. Place chocolate in a food processor and pulse until finely ground.
  3. Sift together powdered sugar and cocoa in a medium bowl.
  4. Place egg whites, lemon juice and salt in the bowl of a mixer fitted with a whisk and beat until foamy. With mixer running, add granulated sugar, 1 tablespoon at a time. Increase speed to high and beat until stiff peaks form. Fold powdered sugar mixture and chocolate into egg whites until well combined.
  5. Spoon batter into a disposable pastry bag fitted with a large star tip; pipe 1 tablespoon portions of batter on prepared cookie sheets, spacing 1-inch apart. (Or use a spoon to mound batter on pans.)
  6. Bake 1 hour. Turn oven off and leave in oven at least 1 hour.
  7. Store in an airtight container up to 3 days or freeze up to 3 months.

Reprinted with permission for Cookies for Kids’ Cancer All the Good Cookies cookbook.



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