Light colored and crisp on the outside, cocoa-brown and fudgy within.--By making a well i the center of each cookie before baking they can also be filled with mousse,icecream, fruits etc. Enjoy and check out the 2nd. recipe to follow !! These will knock yor socks off.


  • 1/4 C powdered sugar
  • 1/4 C unsweetened cocoa
  • 3 lg. egg whites at room temp.
  • 1/8 tsp. crm. of tartar
  • 3/4 C granulated sugar


Preheat oven to 225'. Grease a baking sheet. Sift powdered sugar and cocoa into bowl; set aside.
Beat egg whites in a lg. bowl w/ elec. mixer on low, til frothy. Add cream of tartar and bat on high til sof peaks form. Add granulated sugar 1 Tbs. at a time, beating continuously til meringue forms stiff peaks and is glossy and shiny like marshmallow cream. Reduce mixer to low and gradually beat in cocoa mixture, scraping down sides of bowl and mixingtil incorporated.
Drop meringue by teaspoons onto prepared bakng sheet. Bake 1 1/2 hours on 225' Thet willstillfeel soft, but will firm up as they cool. Turn oven off and let meringues cool in oven with door closed for 2 hours.

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Submitted 6/13/05.
Source: Dessert Lovers Cookbook
Submitted By: Susan
Chocolate Meringue Cookies