Light and airy with a chewy chocolatey center, homemade meringue cookies are such a lovely treat! Â
These meringues have a double dose of chocolate with dark cocoa powder and chocolate chips. They are so delicious and never last long in my home. I love to make them when I know is coming over as they are super quick to whip up and always a part of my Christmas cookies. Â The fun part about meringues is you can use any tip of a piping bag to make elegant shapes. I just used a tipless piping bag for these as a wanted a poofy round appearance. When you bite into these beauties you will find a chocolate chip surprise.Â
The first meringue appeared in Francois Massialot’s cookbook in 1692! There are different types of methods for making meringues that vary by country but the easiest one is what we will be doing here. Â
Ok let’s get started!Â
Ingredients:
- 3 egg whites
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 2/3 cup granulated sugar
- 1 tbsp unsweetened dark cocoa powder
- 1/3 cup chocolate chips
Directions:
- Preheat oven to 300°F.
- In a standing mixer fitted with the whisk attachment or using a hand mixer beat the egg whites, cream of tartar, and vanilla extract.
- Beat until soft peaks form.
- Then slowly start pouring in the sugar.
- Beat until stiff peaks form and the mixture becomes glossy.
- Now using a rubber spatula fold in the cocoa powder and chocolate chips until well combined.
- Line a baking sheet with parchment paper or grease the sheet.
- Now you can either drop the mixture by teaspoonfuls onto the sheet or put the mixture in a piping bag and squeeze it out onto the baking sheet.
- Pipe them about an inch apart.
- Bake for 25-30 minutes.
- Let them cool for 1 minute then move to a baking rack.
- ENJOY!
