Triple Chocolate Meringue Cookies are an easy dessert make ahead dessert. Light and pillowy soft on the inside, these Chocolate Meringue Cookies are addictive! Make a big batch for the holidays or simply enjoy all to yourself.
I made carbonara the other night and was left was 7 egg whites. What to do? What to do? I thought about making pavlova, but one of my dear friend’s mom hails from the great land of New Zealand and I knew mine could never even come close to hers and so, I decided to make meringues. Triple Chocolate Meringues, because what’s one chocolate without two more?
This recipe has 5 ingredients, 3 of which are chocolate and it’s so easy you’ll wish you had been making meringues for ages. They’re light, marshmallow-like in the interior, have a crunch from the cocoa nibs, and are all around really tasty.
I do hope you get an opportunity to make these. These Chocolate Meringue Cookies got rave reviews from everyone who tried them. Considering how many they make, there were a lot of taste testers for this one.
These little bites of soft chocolatey goodness are a perfect edible Christmas gift and make a nice big batch for sharing at a party. I love making them for holiday parties and just to have on hand when unexpected guests arrive. It’s nice to have some sweet chocolate treats everyone loves hiding in the pantry or cupboard.
I hate wasting food and letting odd things like egg whites waste away in the fridge. I’d love some fresh ideas. Besides an omelette, what do you use your leftover egg whites for?
If you need some ideas to use up the egg yolks (beyond a scrumptious Carbonara), I’d recommend the curd from this Key Lime Pie Cake.
More easy dessert recipes we love:
Yields 24-30 meringues
Light, marshmallowy centred, have a crunch from the cocoa nibs, and all around perfect treat!
12 minPrep Time
18 minCook Time
30 minTotal Time
- 1 cup egg whites, approx. 7
- 2 cups sugar
- 5 tbsp cocoa powder
- 4 oz. bittersweet chocolate, finely chopped, about 3/4 cup (or just buy mini chips to save time)
- 4 oz. cocoa nibs, about 3/4 cup (if you don't have any or like cocoa nibs just leave them out. I like that they gave a crunch)
- Space 2 racks evenly in the middle of an oven and preheat to 350° F. Line 2 baking sheets with parchment paper.
- In a heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a pot. Whisk constantly until the sugar is completely dissolved. (This took me close to 7 minutes.) Remove from heat.
- Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high until stiff and glossy, about 4-6 minutes. Sift the cocoa powder over the meringue. Sprinkle with the chocolate pieces and cocoa nibs. Fold together gently with a rubber spatula until combined.
- Drop the meringue by heaping tablespoon, spaced slightly apart, onto the baking sheets. Bake for 18 minutes, rotating the pans halfway, until the meringues are fluffy, full of cracks, and spring back up when touched. Remove from oven and carefully pick up the parchment paper sand transfer the meringues, still on the parchment, to wire racks to cool.
Recipe from: Williams-Sonoma