Chocolate Meringues

These Chocolate Meringues are light, crisp, and deeply chocolatey—fun to make, and bakery-fancy when piped into little stars. They’ve long been part of our Christmas Eve tradition, shared alongside several other homemade cookies during an evening spent with family and friends. Our Christmas Eve typically gathers 45–75 people for dinner, a Christmas program, and a spread of treats, and these meringues are always among the first to disappear. Expect a delicate, crisp exterior with a slightly chewy center (especially when they’re fresh). For the most reliable structure and brightest chocolate flavor, use natural cocoa powder rather than Dutch process.

Ingredients

• 3 egg whites (room temp)
• ¾ tsp vanilla extract
• ¾ cup sugar
• ¼ cup natural cocoa powder (recommended; see notes)

Directions

Prepare the Pan and Bag

Preheat oven to 300°F. Line baking sheets with parchment paper and cover with foil. Fit a pastry bag with a large open star tip (i.e. #8b).

Whip the Meringue

Place egg whites and vanilla in a very clean stainless steel mixing bowl. Beat on low speed until bubbles begin to form on the top of the eggs (like a bubble bath).

Increase speed to high and beat until the egg whites form soft peaks.

Gradually add sugar, about 2 tbsp at a time, beating until stiff peaks form (egg whites will be shiny, heavy, and stiff—don’t over beat).

Add Cocoa and Pipe

Gently fold in cocoa by hand until evenly incorporated.

Pipe stars about 1½ in. diameter onto the foil.

Alternatively, drop by rounded tsp if you don’t want to pipe.

Bake and Cool

Bake for about 30-35 minutes, or until lightly browned.

Remove from foil and cool on wire racks.

Store in a non-reactive uncovered bowl.

Notes

Preparation

• Use a very clean stainless steel (or glass) bowl and clean beaters—any trace of grease can prevent the egg whites from whipping properly.
• A stand mixer (kitchenaid) works best for consistent volume and texture.
• Do not double this recipe—larger batches are less reliable and don’t hold structure as well.
• Natural vs Dutch-Process Cocoa: Natural cocoa is slightly acidic and helps stabilize the egg-white foam, while also providing a brighter, sharper chocolate flavor. Dutch-process cocoa is darker and smoother in flavor but can be slightly more prone to deflating if over-folded.
• Because cocoa powder contributes to both structure and drying, this recipe is designed specifically for chocolate meringues. Plain or non-cocoa meringues require additional stabilization (such as cream of tartar) and are best treated as separate recipes.

Serving Suggestions

• Add to cookie trays or dessert platters for contrast alongside butter cookies, spritz, or shortbread.

Make-Ahead & Storage

• Store in a cool, dry place. Humidity will soften meringues over time.
• Best enjoyed within 1–3 days, though texture may vary depending on weather and storage conditions.