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Chocolate Meringue Cookies

Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Rafeeda


  • 3 egg whites
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla essence
  • 1/2 cup sugar
  • 1 tbsp cocoa powder


  • In a neat glass bowl, beat egg whites till foamy.
  • Add the cream of tartar and vanilla essence and continue beating till it becomes stiff.
  • Add the sugar and continue to beat till stiff peaks develop, ie. when you lift the beater, the mixture would stand up and not bend downwards.
  • Sieve in the cocoa powder and gently fold.
  • Drop by spoonfuls or put in a piping bag and shape it on to a greased pan.
  • Bake in a preheated oven at 150 degrees for 45 to 60 minutes till done.
  • Cool in pan, slowly take out and cool on wire rack. It tastes great even when warm!


There should be no water whatsoever on the bowl or on the beaters.
Be patient while beating, I wasn't. I stopped beating just before it reached the perfect consistency, that is why my cookies are flat.
I thought 1/2 cup was too sweet, despite reducing to this as to what was mentioned in the original recipe. Next time, I would go for 1/3 cup for this quantity.
Spray your pan so that the cookies come out after baking - I forgot to do that!!!