Chocolate Drizzled Meringue Cookies

30 Nov

Happy Thanksgiving and Happy Hanukkah! I’m relaxing at home before final exams take over my life for the next 3 weeks! This Thanksgiving break, I’m spending time with family and friends, doing online Black Friday shopping, baking, and cleaning of course.  First, I visited my grandparents in Brooklyn for Thanksgiving day, got a new hair-cut, and we actually ordered dim-sum and sushi for Thanksgiving. After we stuffed ourselves with all that yummy Asian cuisine, my mom and sis decided to do sit- ups…apparently they had the energy to do all this! Also, I’m catching up on my fave TV shows like The Mindy Project and The Walking Dead.meringue 7I’ll be celebrating Thanksgiving with more relatives this weekend. Today I baked Chocolate Drizzled Meringue Cookies.  This was my first time making meringue cookies and as always, I tried my best to wing it! Of course my first attempts always come with failed outcomes such as cracked meringue cookies and runny egg mixtures. Nonetheless, baking is all about trial and error and it’s always fun to try different ingredients and techniques! So I baked these cookies in mini egg tart cups instead of spooning them on the cookie sheet! Let’s get fancy with these cookies! 

First, I recommend to my fellow readers/bakers that they should read this post about making meringue- Recipe was modified from Baker’s Royale Chocolate Meringue Cookies, but her instructions should be explicit on how to whip the eggs and how they should look. These cookies taste like marshmallows, crispy on outside and light. PLUS they are gluten free!
Warning: These cookies are very delicate and may crack after baking it. When you melt chocolate in microwave, do it in 30 sec. intervals.  Please follow my instructions carefully, step by step.  

meringue 2meringue 3meringue 4meringue 11

Yields 25-30 cookies


  • 4 oz egg whites or 2 large eggs
  • 1/2 cup granulated sugar
  • 2 TBsp powdered sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/2 tsp distilled white vinegar
  • 2 oz  melted chocolate (milk, white or dark)

1. Preheat oven to 325 degrees Fahrenheit and line cookie sheet with parchment paper or aluminum foil
2. If you are using eggs, separate the egg whites by cracking the egg and hold shell halves over a glass mixing bowl. Transfer the yolk back and forth between the halves; let egg whites drop into bowl. Make sure NO egg yolk drops into bowl! Save the yolk for your meals or other baked good.
3. In a glass mixing bowl, whisk the egg whites on medium speed with mixer until soft peaks form and eggs look smooth/foamy.
4. When the egg whites form peaks, gradually pour in both sugars, vinegar, vanilla, and cream of tartar while whisking. (Don’t do this step until egg whites form peaks!)
5. If egg whites are runny, either add another 1/2 tsp of cream of tartar and whisk more OR crack and separate another egg. Whisk the new egg whites until soft peaks form and add in spoonfuls of runny mixture while whisking.
6. Once the egg mixture is no longer grainy from the sugar, melt a chocolate bar or chocolate chips of choice in microwavable bowl. Heat it up in a microwave in 30 second intervals and stir the chocolate for each interval until all chocolate is melted.
7. Drizzle the melted chocolate onto egg mixture (Don’t whisk or mix with spoon!)
8. Spoon and drop mixture onto cookie sheet. Bake at 325 degree Fahrenheit for 25 minutes or until meringue is golden brown on edges. (I baked my mixture in egg tart cups as seen in the photos)
9. Let meringue cookies cool off on plate or wired rack! Enjoy with milk or more melted chocolate!meringue 9meringue 10



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