Serenbe Style and Soul

with Marie Nygren



May 2016



Chocolate Meringue Cookies

Written by , Posted in Recipes

  • Makes approximately 24 cookies
  • 9 oz. egg whites (by weight) at room temperature
  • Dash of cream of tartar
  • 1 teaspoon pure vanilla extract
  • 3 cups granulated sugar
  • 6 tablespoons dutch cocoa powder
  • 18 ounces bittersweet chocolate, coarsely chopped
  • ¾ cup roughly chopped toasted walnuts
  1. In a Kitchen-Aid mixing bowl, beat egg whites, vanilla and cream of tartar to soft peaks. Be careful not to over whip — it should be glossy with soft peaks.
  1. Slowly add granulated sugar, 2 tablespoons at a time, until add is incorporated.
  1. Remove mixer from stand and fold by hand the cocoa, chocolate and walnuts into the meringue.
  1. Using a 70# scoop, place scoops of meringue onto a baking sheet lined with parchment paper.
  1. Bake at 275 degrees for approximately 20-25 minutes, rotating once after half of baking time. Cookies are done when they lift off the paper. Cook completely uncovered and store in an airtight container.

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