Photo of Chocolate and vanilla meringue cookies by WW

Chocolate and vanilla meringue cookies

Points® value
Total Time
3 hr 8 min
8 min
3 hr
Meringues are egg white-sugar cookies that are baked for a long time at a low temperature. Make yours swirled by combining the two batters.


Egg whites

4 serving(s), large

Distilled white vinegar

½ tsp(s), or cider vinegar


1 cup(s)

Vanilla extract

2 tsp(s)

Unsweetened cocoa powder

2 tbsp(s), powder


  1. Preheat oven to 200ºF. Line 2 baking sheets with foil.
  2. In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.
  3. Remove half of meringue to another bowl; stir in cocoa until blended.
  4. Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making about 44 cookies – half vanilla-flavoured and half cocoa-flavoured. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
  5. Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire racks to cool completely. Peel meringues off foil and store in an airtight container. Yields about 2 cookies per serving.


Store leftovers in an airtight container at room temperature.