Chocolate Meringue Cookies square 2 | 2 Cookin Mamas


Light as air cookies and full of delicious chocolate flavor. They're perfect dipped in white chocolate for Valentine's Day or eaten just as they are. And they're gluten-free too!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 cookies
Author Linda Warren


  • 2 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3/4 cup powdered sugar
  • 1 teaspoon cornstarch
  • 1/4 cup cocoa powder
  • 2 cups white chocolate chips or bar, broken up


  1. Preheat oven to 250 degrees. Line cookie sheet with parchment paper.
  2. Place the egg whites in a clean, dry mixing bowl. Beat at medium speed until frothy.
  3. Add cream of tartar, vanilla extract and salt. Increase to medium-high speed and beat until soft peaks form
  4. Add powdered sugar gradually, a couple tablespoons at a time, and cornstarch and beat until stiff peaks form.
  5. Fold in cocoa until just incorporated.
  6. Using a medium cookie scoop, scoop batter onto prepared cookie sheet.
  7. Bake for 1 hour then turn off oven and leave in until cool, approximately 2-4 hours.
  8. When cookies are ready, place chocolate in a microwave-safe measuring cup or bowl.
  9. Microwave in 30-second increments, stirring in-between, until completely melted.
  10. You can either leave the chocolate as is or tint with red or pink food coloring. (paste works best)
  11. Dip cookies in chocolate and place back on parchment paper. Let set.
  12. Store in airtight container at room temperature for up to 2 weeks.

Recipe Notes

Best made on days that are not humid so they stay light and crisp.