Easy Chocolate Meringue Cookies

How to make chocolate meringue cookies

1. Add water to the pot and let it simmer. Make a water bath by placing a large mixing bowl over the simmering water. Water should not touch the bottom of the bowl. Add egg whites and sugar. Whisk it until the mixture gets warm (do not overheat!) and the sugar fully dissolves. Do a quick check by rubbing it between two fingers.

2. Add salt to the eggs and sugar mixture and start whipping it on low for about 1 minute. Increase the speed to high and beat until the stiff peaks form. With the Swiss meringue it takes me about 5-6 minutes. If you skip first step, it may take up to 10 minutes. Once done, carefully fold in the corn starch using the silicone spatula.

3. Melt chocolate in the microwave and let it cool slightly. Using a spoon, drizzle the melted chocolate into the meringue mixture, then gently fold it in with silicone spatula after each spoonful of drizzle. Do not fully mix in the chocolate, you want visible swirls throughout the meringue.

4. Using two spoons, scoop the meringue with one spoon and scrape it onto the parchment-lined baking sheet with the second spoon, forming small mounds, the cookies. You can also pipe the meringue using a piping bag, but I prefer the spoon method because it's quicker and easier. Plus, the cookies look adorable this way.

5. Bake the meringue cookies at 200°F for about 40-50 minutes, or until they look dry and can easily lift off parchment paper. Do not open the oven during the first 40 minuted of baking. Once baked, turn off the oven, crack the oven door open, and let the cookies cool inside the oven for about one hour. Remove them from the oven and let them cool for another 20-30 minutes before serving.

Pro tips

• Before your start, wipe the bowl, whisk and the mixer whisks with a little bit of vinegar. This trick removes any grease which can make your meringues flat.
• Make sure all the sugar is dissolved, rub a little between fingers. If it is still gritty keep whisking it over the water bath. And if you are using the traditional method (no water bath), keep whipping them until the sugar fully dissolves.
• If you are making them on a humid day, they might need a little longer time to bake.
• Once you fold in the chocolate, scoop them into cookies and bake right away. Meringue mixture should not be sitting out.

Storing meringues cookies

When they cool down completely, transfer them into an airtight container or a Ziploc bag. Store them at room temperature, in a cool and dry place. Meringues do not like humidity. If it is too humid at your home, they might become sticky the next day.

You can freeze meringue cookies for up to 2 month.

Frequently asked questions

What do meringue cookies taste like?

If you've never tried meringues, the best way to describe them is like crunchy marshmallows, similar to those little marshmallows you find in cereal. They are sweet, airy, and melt in your mouth. These meringues also have chocolate flavor. Some can be slightly chewy in the center, while others are crispy all the way through, depending on how long you bake them.

Can I add nuts to the meringue mixture?

Yes, you can definitely add nuts to the meringue mixture. You can add peanuts, hazelnuts, almond and more. For best results, pulse the nuts in a food processor or blender until they become coarse crumbs (not powder). Then gently fold them into meringue using a spatula. Before adding them to the mixture, process them into a food processor or a blender until they are coarse crumbs.

Meringue cookies troubleshooting

I have made meringues dozens of times, as they are very popular in my culture, so I have learn about all the things that can go wrong. Below are the most common issues you might run into, I have experienced them at least once:

1. Meringue won't whip and stays runny.

Cause:

• the bowl or whisk is not clean, got water or grease residue.
• egg yolks got into the bowl.

Fix:

• wipe the bowl and whisks with vinegar or lemon.
• if the yolk got into whites, you will have to start all over.

2. Meringue is grainy

Cause: the sugar is not fully dissolved

Fix: warm up the whites and sugar, mixing it with a whisk before using a mixer until all the sugar is fully dissolved. Check it with fingers. This step ensures the sugar is fully dissolved before you start the mixer step. I also like to use baker's sugar, which is finer than granulated and it dissolves faster.

3. Meringue cookies spread flat during baking

Causes:

• it was not whipped long enough
• it is too humid in your kitchen ( it happened to me before when we had rainy days)
• chocolate is too warm.

Fix:

• whip eggs and sugar until true stiff peaks appear.
• bake them on days with no rain.
• cool down chocolate before folding into meringue mixture.

4. Meringue cookies cracked

Causes:

• oven runs too hot
• rapid temperature change

Fix:

• I recommend getting oven thermometer to ensure the temperature is 200F when you bake them.
• cool baked meringues in the oven with the door cracked.

Cookies are hollow inside (you still will enjoy them)

Causes:

• Baked at high temperature.
• Whipped too fast.

Fix:

• Some ovens run top hot, bake them at lower temperature or try getting oven thermometer.
• Start the mixer on low for the first minute.