Ingredients

	1/2 tsp Cream of Tartar You may try the citric acid instead, but its effect differs in comparison to this by-product of wine production
	180 g Egg Whites This amount approximately equals to the whites of six average eggs, organic and free-range should be your first choice
	1/2 tsp Kosher Salt
	400 g Sugar
	60 g Unsweetened Cocoa Powder

Nutritional information

53 g

Serving Size

148

Calories

1 g

Total Fat

0 g

Cholesterol

123 mg

Sodium

122 mg

Potassium

36 g

Total Carbohydrates

2 g

Dietary Fiber

3 g

Protein

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Easy Chocolate Meringue Cookies

Name: Easy Chocolate Meringue Cookies
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 Servings
Ingredients: Cream of Tartar: 1/2 tsp; Egg Whites: 180 g; Kosher Salt: 1/2 tsp; Sugar: 400 g; Unsweetened Cocoa Powder: 60 g

Features:

Cuisine:

French

Meringue cookies are traditional delicacies of French cuisine that need only the basics, try it!

1 h 10 min
Serves 12
Medium

Ingredients

1/2 tsp Cream of Tartar
You may try the citric acid instead, but its effect differs in comparison to this by-product of wine production
180 g Egg Whites
This amount approximately equals to the whites of six average eggs, organic and free-range should be your first choice
1/2 tsp Kosher Salt
400 g Sugar
60 g Unsweetened Cocoa Powder

Directions

A short list of components doesn’t mean that your dessert to come will be unsophisticated. This kind of pastry can offer the extravagance of possible varieties, but going chocolate is the safe choice for many people. Other additions like dried berries or nuts can be added into the resulting easy chocolate meringue cookies batter, but keep in mind that it may affect the rising.

Steps

1 Done	Measure all the components. Carefully wash the eggs and don't forget to sieve the cocoa powder. The overall meringue baking process is pretty fast, so start preheating the oven to 120°C.
2 Done	Separate the whites and measure the exact amount of egg whites for your meringues with scales. That's important, otherwise their structure may not be the way you want them to be.
3 Done	Before mixing the egg whites, put the cream of tartar into the same bowl.
4 Done	Don't stir anything yet, but add the salt.
5 Done	Mix the whites into the foam (soft peaks) before adding the sugar. Do that gradually, only one tablespoon at one go, otherwise this step may affect the chemical reaction and your meringue cookies won't rise the way they should.
6 Done	Once hard peaks for your meringue mass are achieved, add the sieved cocoa powder.
7 Done	The cocoa should be carefully folded into the beaten egg whites, or the mass may subside, and that's definitely not the wow-effect sizing your expectations.
8 Done	Use a teaspoon to distribute the meringues on the parchment. Leave some space, as they will slightly increase. Bake for 55 minutes at 120°C, like it was mentioned before. It may take less time, but the resulting cookies should be completely dry, as they taste better when crisp.
9 Done	Do not take them out from the baking sheet while letting them cool down on the rack. Repeat the batter-dropping procedure two more times. You may use the same parchment. Ready meringue cookies should be served with black coffee for the best taste combination. If anything is left (a very big if), store them in any airtight container.