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Chocolate Meringue Cookies

"This is a meringue cookie with a double chocolate taste. Store these in an air tight container."
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servings 47 cals
Original recipe yields 18 servings (3 dozen)


  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  3. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 202
  1. 246 Ratings

Most helpful positive review

I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out...

Most helpful critical review

Sorry, but I must give this one only 2 stars. There are too many tips/steps missing. I am so glad I read the other reviews before I started to make these. I did the overnight method. I pre...

Most helpful
Most positive
Least positive

I made one batch of these and they were flat as pancakes but that was totally my fault. They tasted good so I read a little tutorial on whipping egg whites and made a second batch that came out...

After I'd read others' reviews, I used 2 Tbsp cocoa and only 1/2 cup sugar in my cookies; choc chips were omitted. Just the right sweetness and chocolatey-ness for me. On top of that, I didn't f...

This is good! I used splenda instead of sugar, omitted the chocolate chips and I have a treat that is good for diabetics and lowcarb! All Atkins dieters should try this!

I doubled the cocoa in this recipe and it came out fine. I also substituted chopped pecans for the chocolate chips. Make sure they are completely cool before storing in an airtight container. ...

Great recipe. These turned out wonderfully and were very quick and easy. I did make a few changes to suit my personal taste. I also read the article concerning making meringue. I used only 1...

MMMMMMMM!!!!! I'm not usually a meringue fan, but these are awesome!! Easy to!! I didn't change a thing. For those having trouble with the egg whites, maybe you're just not beating them long...

freakin' amazing!!! these babies whipped up in a jiffy are are sooooo yummy :) i added a tich more cocoa, and i didnt fold it in all too well for a marbled look, and i just left them peaked any ...

These were awesome. I think they'd be just as good without the chocolate chips. I had to look up how to get your egg whites whipped into perfect peaks: Make sure your eggs are room temp and a...

my daughter calls these air cookies. We buy them in plastic tubs in the deli section of the grocery store. These are so much better!!! They melt in your mouth . They are very easy to make and pr...