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Meringue Cookies: Chocolate Clouds

These delicate, pretty cookies are nice for a Spring brunch or ladies’ tea. But I bet everyone would eat them on a weekday afternoon, too. Chocolate is always appropriate, after all.

Chocolate Clouds

3 egg whites

1/8 tsp. cream of tartar (OPTIONAL)

3/4 cup sugar

1 tsp. vanilla

2 TBS cocoa

Heat oven to 300 degrees. Place foil on a cookie sheet. In mixing bowl, beat egg whites and cream of tartar (if you added it) until soft peaks form.

Add sugar and vanilla, beating until stiff peaks form, sugar is dissolved and batter looks glossy, like this:

Add cocoa to egg white mixture, gently stir just until combined.

Drop by heaping tablespoonfuls onto foil-covered cookie sheet. If you want to get fancy, spoon the mixture into a pastry bag and pipe them.

Bake 35 to 45 minutes or just until dry-looking, not browned. Carefully peel cookies off foil, cool on a wire rack. Makes about 2 ½ dozen cookies.

Variations: Add 2 cups of chocolate chips. This extends the recipe amount. You have to be careful that the chips on the bottom don’t burn, so don’t overcook. You can also try a vanilla or lemon version. Leave out the cocoa and add vanilla or lemon or almond extract. We have used food coloring to tint these cookies to match the color scheme of an event.


Have you tried these? What do you think?

4 Comments

  1. Yum!  I’ve never seen these in chocolate before.  (We’ve done the white version.)  They look delicious & we’ll have to give them a try.  Thanks for the recipe.

    1. Charlotte Siems says:

      I would say store them in an airtight container. I’ve never had to store them for very long because my family eats them all up so I don’t know how long they keep!

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