Chocolate Meringues

Chocolate Meringues
Cookies for Kids' Cancer
  • Yield: 4 dozens


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

Nutritional Info *per serving

  • Calories 25
  • Fat 1g
  • Cholesterol 0mg
  • Sodium 16mg
  • Carbohydrate 5g
  • Fiber 0g
  • Protein 0.5g