Chocolate Meringue Drops
Delicate, airy, and irresistibly chocolatey, Chocolate Meringue Drops are the perfect bite-sized treats to satisfy your sweet tooth. These gluten-free confections combine the lightness of whipped egg whites with the rich flavor of unsweetened cocoa, creating a delightful balance of texture and taste. With just five simple ingredients, including a hint of vanilla and a pinch of salt for depth, these meringues come together effortlessly. The recipe uses a slow bake at low heat to achieve their signature crisp exterior and melt-in-your-mouth center. Ideal for holidays, parties, or everyday snacking, these chocolate meringue cookies are a crowd-pleasing treat that's as beautiful as it is delicious.
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Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Step 2
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until soft peaks form.
Step 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is incorporated, increase the mixer speed to high and beat until stiff, glossy peaks form. This should take about 4-5 minutes.
Step 4
Sift the cocoa powder over the meringue mixture and gently fold it in using a rubber spatula. Add the vanilla extract and fold until just combined. Be careful not to deflate the meringue.
Step 5
Transfer the meringue mixture to a piping bag fitted with a round or star tip, or use two spoons to dollop small mounds onto the prepared baking sheets. Aim for roughly 1-inch diameter drops, spacing them about 1 inch apart.
Step 6
Bake the meringue drops in the preheated oven for 90 minutes, or until they are dry and easily lift off the parchment. Avoid opening the oven door during baking, as this can affect the texture.
Step 7
Once baked, turn off the oven and leave the meringues inside to cool completely, about 1 hour. This step ensures they remain crisp.
Step 8
Remove the meringue drops from the parchment paper and store them in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (264.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 660.8 |
| Total Fat 1.5g | 0% |
| Saturated Fat 0.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 304.4mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 151.4g | |
| Protein 12.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 20.5mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 334.5mg | 0% |
Source of Calories