Chocolate and Vanilla Meringue Cookies

Total Time
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 white(s)
    4 large
  • distilled white vinegar
    ½ tsp, or cider vinegar
  • sugar
    1 cup(s)
  • vanilla extract
    2 tsp
  • unsweetened cocoa powder
    2 Tbsp, 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.

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