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Home » Meringues

Double Chocolate Meringues

Last updated on May 5, 2016 By Anna 3 Comments This post may contain affiliate links.

Meringue experiment number 2. All in all, Double Chocolate Meringues were very good, but I need to get a few more opinions. Like the others, these are crispy on the outside and soft and chewy on the inside.

Chocolate Meringues

Double Chocolate Meringues

½ cup powdered sugar
1 teaspoon cornstarch
1 ½ tablespoons unsweetened cocoa powder
2 large egg whites
¼ cup granulated sugar
⅛ teaspoon cream of tartar
⅛ teaspoon salt
¾ teaspoon vanilla extract
½ teaspoon vinegar
½ cup semi-sweet chocolate chips (use more if desired)
OPTIONAL -- ¾ to 1 cup Cocoa Puffs cereal, use only serving cookies the same day.

Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper

Sift together the powdered sugar, cornstarch and cocoa. Set aside.

In a metal mixing bowl (bowl of stand mixer), whisk together the egg whites and the granulated sugar. Set this bowl over a pot of simmering water and whisk until mixture is very warm and sugar dissolves. Be careful not to cook the whites. This may also be done over a double boiler.

Remove from heat and stir in cream of tartar and salt. Set bowl under whisk attachment and whip until stiff peaks form. Add vanilla and vinegar while whites are whipping.

Remove bowl from stand and fold in the confectioners’ sugar mixture and chocolate chips and Cocoa Puffs (if using).

Drop by generously rounded tablespoonfuls onto parchment lined cookie sheet. Cookies won’t spread. Bake for 30 minutes at 300 degrees F.

Makes 12

Note:  If you use the Cocoa Puffs, make sure you eat ALL 12 (good thing it's a small recipe) the same day.  I experimented so you don't have to.  The CP version was awesome on day one, but after being closed up in a container for a few days, the CP's lost their crunch.  The cookie part was still good, though.  Just use Coca Puffs judiciously in this case.

More Meringues on Cookie Madness

  • Raspberry Chip Meringues
    Raspberry Chip Meringues
  • Date Nut Meringue Cookies
    Forgotten Cookies and Meringue Cookies
  • Brownie Chip Meringues
    Brownie Chip Meringues
  • Caramel Cashew Meringue Cookies
    Caramel Cashew Meringue Cookies

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  1. Lindsay

    December 07, 2007 at 4:21 pm

    I'm curious about the texture of meringues...I always thought they were supposed to be crunchy throughout. Are they better when they're soft in the middle? If so, how long will they stay soft?

  2. Anna

    December 06, 2007 at 7:57 pm

    Hi Miya,

    No, I actually cut all the ingredients in half.

  3. Miya

    December 06, 2007 at 7:11 pm

    These look good! Did you reduce the sugar from 1/2 cup to 1/4 cup because you added the chocolate chips?

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