Cookie of the Day: Chewy Chocolate Meringues

Baking, Cook, Cookie of the Day, Holidays

Holiday season is cookie season! We are all about cookies this month: bakingdecoratinggifting and hosting the classic cookie exchange. On Taste, we’ll be sharing 30 days of holiday cookies, so be sure to check back every day for a new recipe! And for more inspiration and great recipes, visit our Cookie Central page. 


Crunchy on the outside and gooey on the inside, these gems not only are a cinch to make but also are completely addictive—you won’t be able to stop at one (or two or three). The cocoa nibs add a nice crunch and nutty flavor, but if you can’t find them, don’t worry; they can be left out.


Chewy Chocolate Meringues


1 cup egg whites (about 7)

2 cups sugar

5 Tbs. natural cocoa powder

4 oz. bittersweet chocolate, finely chopped

4 oz. cocoa nibs


Space 2 racks evenly in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.


In a clean, dry, heatproof bowl, whisk together the egg whites and sugar. Set over but not touching simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. Remove from the heat.


Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. Sift the cocoa powder over the meringue. Sprinkle with the chocolate and cocoa nibs, then fold together gently with a rubber spatula until combined.


Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake for 9 minutes. Rotate the pans and bake until the cookies are fluffy, full of cracks and spring back when touched, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies, still on the parchment, to wire racks to cool. Makes about 2 dozen meringues.


For more great cookies and other baking recipes be sure to check out our latest book, Williams-Sonoma Home Baked Comfort.

13 comments about “Cookie of the Day: Chewy Chocolate Meringues

  1. Gina

    This recipe is seriously flawed…it does not work at all…instead of regular should have been castor or icing sugar..

    1. Laura

      I agree. I tried it and couldn’t for the life of me get the merengue mixture to the stiff peak stage.

  2. Taryn

    I was just scratching around in my pantry trying to find all the ingredients to bake something. Realised I had at least a dozen eggs….so onto Google for a meringue recipe.
    Just made these and they are super yummy!!! Didn’t have plain chocolate so I used a mint chocolate and the flavour is heavenly. Also used brown sugar instead of white and it still worked.

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