Passover Chocolate Chip Cocoa Meringues Recipe - Allrecipes.com
Passover Chocolate Chip Cocoa Meringues Recipe
  • READY IN 50 mins

Passover Chocolate Chip Cocoa Meringues

Recipe by  

"An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead)."

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Ingredients Edit and Save

Original recipe makes 40 cookies Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
  2. In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
  3. Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.
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Reviews More Reviews

Apr 19, 2011

Very chocolatey and spongy with a nice chewy crisp. The first time I made these I beat the eggs way too much (according to the directions) and the mix turned liquidy. I recommend adding the pinch of salt to the eggs before mixing, then once the froth starts to form, add 1/8 tsp cream of tarter (not sure if this is kosher) per egg white (this helps keep the eggs stiff when you add the other ing.) and once the eggs become med stiff add the sugar in a few quick shakes and maybe after 10 sec or so add the cocoa mix also in a few quick shakes. Only mix 10 more sec. just enough to blend the cocoa in. The more you mix after the dry ingredients are added the eggs whites become liquidy. Play it on the safe side, less mixing is better to keep the egg whites stiff. You're looking for a fluffy consistency. I think I used the mixer for two minutes total. I used the mini chips and the baking paper, and they came out great. A light, fluffy, chocolatey treat.

 
Apr 15, 2009

excellent recipe... Wish I had seen this sooner! Another plus for our family, it's dairy free, and really delicious!

 
Oct 02, 2011

Decided to try this recipe as I've got three egg whites in the freezer that needed to be used soon. Was disappointed with the outcome as the batter tasted really nice, but, like another reviewer, my egg whites did not whip to a stiff peak. Probably put in the flour in one batch too soon.

 
Sep 19, 2013

Yup these are The Bomb!! LoL sooo good!! Super chocolaty and i can eat them without feeling guilty!! No need to change a thing!!

 
Feb 27, 2013

Delicious, light, and fluffy. Great meringue cookie for the holidays, or any time of year.

 

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Nutrition

  • Calories
  • 35 kcal
  • 2%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 28 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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