These chocolate meringue cookies are a delightful treat that melt in your mouth. Made with rich cocoa powder and a crunch of toasted almonds, these chewy cookies are perfect for any chocolate lover. With a preparing time of 20 minutes, this recipe yields about 36 cookies. Indulge in these sweet delights and enjoy the combination of chocolate and meringue in every bite!
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/2 cup toasted almonds, chopped
Directions
- Preheat the oven to 250°F (120°C) and line baking sheets with parchment paper.
- In a large bowl, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, and beat until stiff, glossy peaks form.
- Sift the cocoa powder over the meringue and gently fold it in.
- Fold in the vanilla extract and toasted almonds.
- Drop tablespoonfuls of the meringue mixture onto the prepared baking sheets.
- Bake for 1 hour or until the cookies are dry and crisp on the outside but still slightly soft on the inside.
- Turn off the oven and leave the cookies inside for an additional 30 minutes to an hour to cool and firm up.
- Remove from the oven and cool completely on a wire rack before serving.
