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Epicurious

Chocolate Meringue Cookies

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Six chocolate meringues dipped in more chocolate on a kitchen table.
Photo by Travis Rainey, Food Styling by Zoe Denenberg & Mira Evnine

Looking for a fun, utterly charming dessert to make this holiday season? These kiss-shaped chocolate meringue cookies are just it. Subtly chocolaty, ethereally crisp, light-as-a-cloud meringues get half-dipped in shiny melted chocolate to make these whimsical, party-worthy confections. They’re simultaneously light and rich, an ideal two-bite sweet to end a celebratory meal.

Chocolate meringues are a bit finicky, as the fat in the cocoa powder (or in some recipes, melted chocolate) can cause the delicate whipped egg whites to deflate. After testing this recipe upward of 10 times, we confirmed that 1 Tbsp. is the maximum amount of cocoa powder you can add to meringue and still preserve an airy texture. The type of cocoa you’re using also matters. Cocoa powders can range in fat content from 0.5% to 1%. While that difference may seem small, the brands at the top end of the spectrum actually contain double the fat, which can easily break your meringue. Be sure to seek out a cocoa powder with 0.5% fat for this recipe (check the fat content listed in the nutritional box), such as Hershey’s (for maximum chocolate flavor, use Dutch-process cocoa powder, like Hershey’s Special Dark). After adding the cocoa, be sure not to overmix—some streaks are okay.

Dipping the baked, cooled chocolate meringue cookies in melted chocolate amplifies the deep, rich flavor, creating a platter of truly special (and naturally gluten-free) cookies. To help the chocolate dip set faster, stash a parchment-lined baking sheet in the freezer, then set the dipped meringues on the cold baking sheet. The coconut oil in the chocolate mix will harden quickly, just like Magic Shell does.

A pastry bag will help you achieve the tallest meringues, but you don’t need one. For a makeshift pastry bag, fill a gallon-size resealable plastic bag with meringue, and snip off a corner. Or for a more rustic look, use a cookie scoop or two spoons to dollop the meringue into small mounds on the baking sheet.

Add our vanilla meringue cookies and peppermint meringue cookies to your holiday dessert assortment—or head here for more of our best cookie recipes →

What you’ll need

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