{"id":130700,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chocolate-meringue-stars\/"},"modified":"2025-01-17T09:04:40","modified_gmt":"2025-01-17T15:04:40","slug":"chocolate-meringue-stars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-meringue-stars\/","title":{"rendered":"Chocolate Meringue Cookies"},"content":{"rendered":"<p>You need only\u00a0six ingredients to bake a batch of melt-in-your-mouth chocolate meringue cookies. The delicate, star-shaped treats are customizable and perfect for parties and <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-your-christmas-cookie-swap\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-for-your-christmas-cookie-swap\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">holiday cookie swaps<\/a>. While <a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">making meringue<\/a> can be intimidating for novice bakers, a few easy tips will help you master the technique and achieve the best chewy-crisp texture. Start with room-temperature egg whites, use a clean stainless steel bowl and beat the mixture until stiff, glossy peaks form.<\/p>\n<p>Once you learn this chocolate meringue cookie recipe, you can add an endless roster of <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-meringue-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/our-best-meringue-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meringue desserts<\/a> to your baking rotation, from other <a href=\"https:\/\/www.tasteofhome.com\/collection\/meringue-cookie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/meringue-cookie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meringue cookies<\/a> to pies and pavlovas.<\/p>\n<h2>Ingredients for Chocolate Meringue Cookies<\/h2>\n<ul>\n<li><strong>Egg whites:<\/strong> The fat in yolks prevents meringue from whipping up properly, so you must carefully <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">separate<\/a><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\"> the egg whites from the yolks<\/a>.<\/li>\n<li><strong>Vanilla:<\/strong> A good <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla extract<\/a> infuses the cookies with pure flavor; it&#8217;s much better than imitation vanilla flavoring produced with artificial ingredients. You can even whip up some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade vanilla extract<\/a> from scratch with some planning.<\/li>\n<li><strong>Sugar:<\/strong> Granulated sugar, one of the essential components of meringue, adds sweetness to the cookies. To help ensure your mixture is extra smooth, use superfine sugar, which absorbs into the egg whites more easily. You can buy superfine sugar at the store or pulse granulated sugar in a food processor.<\/li>\n<li><strong>Cocoa powder:<\/strong> Cocoa powder gives the meringue cookies their rich, chocolatey flavor. Because this recipe has only\u00a0a few ingredients, using the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-name=\"www.tasteofhome.com\/article\/best-cocoa-powder\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cocoa powder<\/a> and other quality ingredients is essential.<\/li>\n<li><strong>Chocolate glaze: <\/strong>Semisweet chocolate chips and a touch of shortening make a lovely, shiny chocolate glaze. Omit if you want unadorned chocolate meringue cookies.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the egg whites<\/h3>\n<p>Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Make sure your egg whites don&#8217;t have any trace of yolks, which contain fat that will deflate your meringue. <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Baking with room-temperature eggs<\/a> ensures they&#8217;ll mix more evenly, and you&#8217;ll get more volume in the meringue.<\/p>\n<h3>Step 2: Make the meringue<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104784 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_01b.jpg?fit=700%2C1024\" alt=\"A green stand mixer with a metal whisk attachment is mixing a pale batter in a brown mixing bowl. The mixer is on a speckled countertop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add vanilla to the egg whites and beat at medium speed until soft peaks form (at this point, they&#8217;ll briefly hold their shape before sinking into the bowl).<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For the best results, use a stand mixer fitted with the whisk attachment or a hand-held mixer. Whipping egg whites by hand requires a lot of arm strength and stamina! Make sure the equipment is clean and thoroughly dried; any fat or food will prevent the eggs from whipping correctly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104785 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_02b.jpg?fit=700%2C1024\" alt=\"A whisk with creamy white whipped mixture in a wooden bowl, forming soft peaks.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Then, gradually add the sugar, about 2 tablespoons at a time, until stiff, tall peaks form and the sugar dissolves. Meanwhile, preheat the oven to 300\u00b0F.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0Your <a href=\"https:\/\/www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-name=\"www.tasteofhome.com\/article\/soft-peaks-stiff-peaks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stiff peaks<\/a> should be thick and fluffy, like shaving cream.<\/p>\n<h3>Step 3: Add the cocoa<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104786 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_03b.jpg?fit=700%2C1024\" alt=\"A mixing bowl with swirled chocolate and cream mixture, partially blended with a white spatula resting inside. The mixture has a smooth and creamy texture, displaying light and dark brown tones.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Gently fold in the cocoa.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Be careful not to overbeat your meringue. That can cause the mixture to weep (release water) and become grainy, impacting the texture of your cookies.<\/p>\n<h3>Step 4: Pipe the meringue<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104787 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_04b.jpg?fit=700%2C1024\" alt=\"Close-up of a hand using a piping bag to create small, swirled meringue cookies on a parchment-lined baking sheet. The cookies are evenly spaced and have a light brown color.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Line baking sheets with parchment. Insert a large open star tip into a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">piping bag<\/a> and fill it half full with meringue. Squeeze the bag gently to pipe out the stars (about 1-1\/4-inch diameter) onto the prepared sheets.<\/p>\n<p><em>Test Kitchen Tip:<\/em> If you don&#8217;t have a piping bag, drop rounded teaspoonfuls of the meringue onto the baking sheets.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p>Bake the chocolate meringues for 30 to 35 minutes until lightly browned. Remove them from the pans with a spatula and cool the cookies on wire racks.<\/p>\n<h3>Step 6: Dip the cookies in glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104788 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_05b.jpg?fit=700%2C1024\" alt=\"A hand dips meringue cookies into a bowl of melted chocolate. Some meringues are set on wax paper with chocolate coating partially covering them, while others are on a green tray lined with parchment paper.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In the microwave, melt the chocolate chips and shortening, and stir the glaze until smooth. Dip each cookie halfway into the glaze, allowing excess chocolate to drip off. Place them on waxed paper and let the stars sit at room temperature until set.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104789 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_06b.jpg?fit=700%2C1024\" alt=\"Chocolate meringue cookies on parchment paper, each dipped in melted chocolate. A bowl of chocolate sauce is visible in the background. The cookies have a swirled texture and are arranged in neat rows.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Go glazeless:<\/strong> The cocoa powder gives the meringue enough chocolate flavor for the cookies to be delicious without glaze.<\/li>\n<li><strong>Get creative with toppings:<\/strong> Swap in butterscotch or white chocolate chips to whip up a different glaze. Or, instead of using a glaze, bedazzle your meringue cookies with sprinkles, chocolate chips or crushed hard candy.<\/li>\n<li><strong>Forgo the chocolate: <\/strong>Who needs chocolate? Make elegant and simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-name=\"www.tasteofhome.com\/recipes\/vanilla-meringue-cookies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla meringue cookies<\/a> instead.<\/li>\n<li><strong>Minty meringue cookies:<\/strong> Leave out the cocoa powder, add a couple of drops of red food coloring and sprinkle the meringue cookies with crushed candy canes, similar to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peppermint-meringues\/\" data-name=\"www.tasteofhome.com\/recipes\/peppermint-meringues\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">peppermint meringue cookies<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Chocolate Meringue Cookies<\/h2>\n<p>Store your chocolate meringues in an airtight container at room temperature, away from humidity and heat. Avoid <a href=\"https:\/\/www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-name=\"www.tasteofhome.com\/collection\/common-cookie-storage-mistakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cookie storage mistakes<\/a> like skipping parchment to layer the cookies in the container; parchment helps prevent the cookies from sticking to each other. While they keep well in the freezer, meringues stored in the refrigerator may become sticky and crumbly.<\/p>\n<h3>How long do chocolate meringue cookies last?<\/h3>\n<p>If stored properly in an airtight container, chocolate meringue cookies last up to two weeks at room temperature and up to two months in the freezer.<\/p>\n<h3>Can you freeze chocolate meringue cookies?<\/h3>\n<p>You can freeze baked meringue cookies in an airtight container for up to two months. When you&#8217;re ready for a sweet treat, defrost them on a plate at room temperature.<\/p>\n<h2>Chocolate Meringue Cookie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2104791 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_08b.jpg?fit=700%2C1024\" alt=\"Brown meringue cookies with a glossy chocolate-dipped base are arranged on a white grid-patterned surface. The cookies have a swirled, pointed shape, showcasing a contrast between the matte meringue and shiny chocolate.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">DAN ROBERTS FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How can you ensure crispy chocolate meringue cookies?<\/h3>\n<p>To achieve the right crunchy-chewy texture, beat your eggs long enough to reach the glossy, stiff peak stage before piping out the meringue. It could take up to seven minutes. Storing baked meringue cookies in the freezer also helps them stay crispy, thanks to the chilly, dry air (just build in some defrosting time when you&#8217;re ready to serve them).<\/p>\n<h3>Why didn&#8217;t my meringue whip up?<\/h3>\n<p>There could be several reasons why your meringue didn&#8217;t come together. Any trace of grease or water from a speck of egg yolk, a light film of oil or droplets of water inside your bowl will stop the egg whites from whipping properly. Make your meringue with a clean, dry stainless steel or copper bowl to set yourself up for fluffy peak success.<\/p>\n<h3>What can you do with extra egg yolks?<\/h3>\n<p>Save the extra <a href=\"https:\/\/www.tasteofhome.com\/collection\/what-to-do-with-egg-yolks\/\" data-name=\"www.tasteofhome.com\/collection\/what-to-do-with-egg-yolks\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">egg yolks<\/a> for custards such as <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-creme-brulee\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-creme-brulee\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">creme brulee<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-vanilla-ice-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">vanilla ice cream<\/a> or savory dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-mayonnaise\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-mayonnaise\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">mayonnaise<\/a>.<\/p>\n<h3>What can I do if I overmix my meringue?<\/h3>\n<p>If your meringue becomes lumpy and grainy, sometimes there&#8217;s no turning back and you might have to start over (it happens to the best of us). But if you notice the mixture turning into the texture of curdled milk before it&#8217;s too late, try adding an extra egg white to bring moisture back to the meringue.<\/p>\n<h3>Why did my cookies fall flat after baking?<\/h3>\n<p>If your chocolate meringues turned into little pancakes, the meringue may have deflated. That can happen if you squeeze the piping bag too tightly. Be extra gentle and leave a gap between the tip of the bag and the parchment so you don&#8217;t push the air out of the meringue by pressing it against the baking sheet.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>These light, delicate chocolate meringue cookies are always a hit. Their big chocolate flavor makes it difficult to keep the kids away before they&#8217;re on the cookie tray! \u2014Edna F. Lee, Greeley, Colorado<\/p>\n","protected":false},"author":7061,"featured_media":2104958,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306983,306980,306039,304423,306027,304328,304288,305487,306171,303966,305003,304988,304408,304368,303887,306848,304268,306053,304133,324623,304150,303883,304117,304353],"categories-v2":[310461,309438,310025,310014,339177,308821,308988,308319,311758,308984,308481,259620,310796,312036,308495,308949,308935,308813,308745,308478,309603,259483,339859,340592,309177,309434,308476,308705,309005],"coauthors":[343414],"recommended_recipes":[{"post_title":"Vanilla Meringue Cookies","post_link":"\/recipes\/vanilla-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vanilla-Meringue-Cookies_EXPS_FT24_45262_JR_0124_5.jpg"},{"post_title":"Chocolate Caramel Cookies","post_link":"\/recipes\/chocolate-caramel-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/Chocolate-Caramel-Cookies_EXPS_TOHcom24_9459_MD_P2_07_24_1b.jpg"},{"post_title":"Hot Chocolate Cookies","post_link":"\/recipes\/hot-chocolate-cookies\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_242525_NicolePerry_4.jpg"},{"post_title":"Chocolate Chip Meringue Cookies","post_link":"\/recipes\/chocolate-chip-meringue-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Chip-Meringue-Cookies_EXPS_HCBZ22_20824_P1onP2_MD_06_03_5b.jpg"},{"post_title":"Lemon Meringue Cookies","post_link":"\/recipes\/lemon-meringue-pie-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_138914_KristinaVanni_1.jpg"},{"post_title":"Chocolate Caramel Kiss 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Cookies","post_link":"\/recipes\/chocolate-cutout-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Cutout-Cookies_EXPS_HCBZ22_179995_DR_04_26_10b.jpg"},{"post_title":"Chocolate Snowball Cookies","post_link":"\/recipes\/chocolate-snowball-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Snowball-Cookies_EXPS_HCCBZ19_6797_E05_15_7b.jpg"},{"post_title":"Chocolate Chip Almond Cookies","post_link":"\/recipes\/chocolate-chip-almond-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chocolate Cake Cookies","post_link":"\/recipes\/chocolate-cake-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Cake-Cookies_EXPS_HCABZ21_37309_E06_04_3b.jpg"},{"post_title":"Chocolate Pretzel Cookies","post_link":"\/recipes\/chocolate-pretzel-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Pretzel-Cookies_exps3680_RDS2321892B04_26_11b_RMS.jpg"},{"post_title":"Chocolate Mallow 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Cookies","post_link":"\/recipes\/chocolate-gingerbread-cookies\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Gingerbread-Cookies_exps49588_HCA1864839C04_08_9bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Meringue-Cookies_EXPS_TOHcom25_7757_DR_01_08_07b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chocolate-meringue-stars\/","name":"Chocolate Meringue Cookies","datePublished":"2018-01-01","dateModified":"2025-01-17","prepTime":"PT25M","cookTime":"PT30M","totalTime":"PT55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_EXPS_TOHcom25_7757_DR_01_08_07b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These light chocolate meringue cookies have big chocolate flavor with only six ingredients.","recipeIngredient":["3 large egg whites","3\/4 teaspoon vanilla extract","3\/4 cup sugar","1\/4 cup baking cocoa","GLAZE:","3 ounces semisweet chocolate, chopped","1 tablespoon shortening"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the egg whites","text":"Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Editor's Tip: Make sure your egg whites don't have any trace of yolks, which contain fat that will deflate your meringue. Baking with room-temperature eggs ensures they'll mix more evenly, and you'll get more volume in the meringue."},{"@type":"HowToStep","name":"Make the meringue","text":"Add vanilla to the egg whites and beat at medium speed until soft peaks form (at this point, they'll briefly hold their shape before sinking into the bowl). Editor's Tip: For the best results, use a stand mixer fitted with the whisk attachment or a hand-held mixer. Whipping egg whites by hand requires a lot of arm strength and stamina! Make sure the equipment is clean and thoroughly dried; any fat or food will prevent the eggs from whipping correctly. Then, gradually add the sugar, about 2 tablespoons at a time, until stiff, tall peaks form and the sugar dissolves. Meanwhile, preheat the oven to 300\u00b0F. Editor's Tip: Your stiff peaks should be thick and fluffy, like shaving cream.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_01b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the cocoa","text":"Gently fold in the cocoa. Editor's Tip: Be careful not to overbeat your meringue. That can cause the mixture to weep (release water) and become grainy, impacting the texture of your cookies.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_03b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pipe the meringue","text":"Line baking sheets with parchment. Insert a large open star tip into a piping bag and fill it half full with meringue. Squeeze the bag gently to pipe out the stars (about 1-1\/4-inch diameter) onto the prepared sheets. Test Kitchen Tip: If you don't have a piping bag, drop rounded teaspoonfuls of the meringue onto the baking sheets.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_04b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the chocolate meringues for 30 to 35 minutes until lightly browned. Remove them from the pans with a spatula and cool the cookies on wire racks."},{"@type":"HowToStep","name":"Dip the cookies in glaze","text":"In the microwave, melt the chocolate chips and shortening, and stir the glaze until smooth. Dip each cookie halfway into the glaze, allowing excess chocolate to drip off. Place them on waxed paper and let the stars sit at room temperature until set.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Chocolate-Meringue-Cookies_TOHcom25_7757_DR_01_08_05b.jpg?fit=700,1024"}],"recipeYield":"about 4 dozen","author":[{"@type":"Person","name":"Patricia Kaowthumrong"}],"nutrition":{"@type":"NutritionInformation","calories":" 27 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"3mg sodium","carbohydrateContent":"4g carbohydrate (3g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"levick20"},"reviewBody":"I made these for the first time over Christmas and they were a big hit! I didn't have cake decorating tips so I used a ziplock baggie and sliced off the end. I also made this recipe for Valentine's day without the coca an added red food coloring before forming them into hearts! They turned out cute and were eaten up :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aicenhour"},"reviewBody":"My meringue cookies did not turn out right. I think maybe we needed to lower the temp? I have a gas oven... Sometimes I think that makes a difference. Will try again! I had been looking for a recipe like this because I used to buy low fat meringue cookies at the grocery store and we all really liked them :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"annsway1"},"reviewBody":"I subbed all the sugar for Splenda, didn't decorate with the chocolate on top, used a ziplock back with the corner cup off to squeeze out the meringue. Delicious,low cal, diabetic cookie. Yummm","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"I usually don't care for meringue cookies, but these are good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShannyGirl"},"reviewBody":"good but very crunchy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BakinGymnast"},"reviewBody":"These are very good! They somehow remind me of hot cocoa! Very easy to make and look amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"md3boys"},"reviewBody":"I was confused by the \"add salt\" in the directions when no salt was listed in the ingredients.  I added 1\/8 tsp. of cream of tartar instead, and they turned out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ShirleyD"},"reviewBody":"I thought that they were too chocolate for my taste next time not so much cocoa otherwise good","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Phyllis_Cole"},"reviewBody":"I've seen meringue cookies and always thought they'd be difficult to make - these are very easy.  And, they taste good, even if they aren't dipped in chocolate.  My husband didn't care for them because it was like eating nothing, but everyone else has raved about them.   Would also make a great decoration on a cake.  Having egg whites at room temperature will help them form peaks quicker.    Yes, I'll make them again - I lost the original recipe and have been frantically searching for it on the internet.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"srandles1963"},"reviewBody":"I've tried twice to make these, each time after I add the cocoa, it breaks. I added it by folding, then tried beating. Both times it broke. Had to throw it out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"Loved these!! They looked just like the picture, and were so easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amj_baker"},"reviewBody":"SO yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"7757","romance_copy_dek":"These light chocolate meringue cookies have big chocolate flavor with only six ingredients.","enhanced_recipe_title":"Chocolate Meringue Cookies","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large egg whites","IngredientText":"3 large egg whites"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon vanilla extract","IngredientText":"3\/4 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup sugar","IngredientText":"3\/4 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup baking cocoa","IngredientText":"1\/4 cup baking cocoa"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>GLAZE:<\/b>","IngredientText":"<b class='sIngredient'>GLAZE:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 ounces semisweet chocolate, chopped","IngredientText":"3 ounces semisweet chocolate, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon shortening","IngredientText":"1 tablespoon shortening"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chocolate-Meringue-Cookies_EXPS_TOHcom25_7757_DR_01_08_07b.jpg","RecipeId":7757,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Chocolate Meringue Cookies Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Chocolate-Meringue-Cookies_EXPS_TOHcom25_7757_DR_01_08_07b.jpg","ContributorId":null,"Firstname":"Edna","Lastname":"Lee","City":"Greeley","StateDescription":"Colorado","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + standing Bake: 30 min.\/batch + cooling","MinimumServingQuantity":48,"MaximumServingQuantity":48,"Yield":"about 4 dozen.","DigitalTitle":"Chocolate Meringue Cookies","SubmittedTitle":"Chocolate Meringue Stars","RecipeTypeId":1,"AverageRating":4.33,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT20_7757_F_1014_1.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":30,"TotalTimeInMinutes":55,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Chocolate Meringue Stars","OriginalSourceProject":"Chocolate Meringue Stars","ContestPlacement":"Runner-Up","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"These light, delicate chocolate meringue cookies are always a hit. 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