Fudgy Meringue Cookies

Name: Fudgy Meringue Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 spray Nonstick vegetable oil spray; 1 cup bittersweet chocolate chips; 1½ cups powdered sugar; ⅓ cup unsweetened cocoa powder; 2 teaspoons cornstarch; 2 large egg whites; ½ teaspoon vanilla extract; ⅛ teaspoon cream of tartar

Decadent chocolate meringue cookies that are crispy on the outside and fudgy on the inside. Made with bittersweet chocolate chips, cocoa powder, and egg whites for a delightful chocolate treat.

24 servings

43 min

Published October 4, 2025

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Ingredients

•1 spray Nonstick vegetable oil spray
•1 cup bittersweet chocolate chips
•1½ cups powdered sugar
•⅓ cup unsweetened cocoa powder
•2 teaspoons cornstarch
•2 large egg whites
•½ teaspoon vanilla extract
•⅛ teaspoon cream of tartar

Cooking Instructions

1.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
15 min
2.
Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
10 min
3.
Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.
18 min

Cooking Instructions

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.

15 min

Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.

10 min

Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.

18 min