Meringues are fun and easy cookies to make, and they are naturally gluten free. Although they are easy, they do take time. They are not cookies that you can bake and immediately serve. They need a long time to cool in the oven.
The nice thing is that they don’t take much of your time. While the meringues are cooling, you can be doing something else, or you can let them cool overnight while you sleep.
I decided to make chocolate meringues to go with this month’s chocolate theme, but you could also make white meringues or use food coloring. You can also vary the flavoring you use.
Meringues can be dropped by spoonfuls onto cookie sheets, or you can use a decorating bag with a large tip for a more decorative look.
Chocolate Meringue Cookies
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 c. granulated sugar
- 1/4 cup cocoa powder
- Preheat oven to 300° F. and line two baking sheets with parchment paper.
- Add egg whites, cream of tartar, and vanilla to a mixing bowl. Beat until soft peaks form.
- Slowly add the sugar and continue beating until stiff peaks form and the meringue is glossy.
- Gently fold in the cocoa.
- Drop by rounded tablespoons onto the lined baking sheets or put the meringue into a decorating bag and pipe it onto the baking sheets.
- Bake at 300° for 30 minutes, rotating the sheets halfway through the baking time.
- After 30 minutes, do not open the oven door. Turn the oven off and leave the cookies for 2 hours until cool.