Photo of Chocolate-drizzled meringues by WW

Chocolate-drizzled meringues

Total Time
3 hr 15 min
15 min
3 hr
A light, crisp, sweet treat with just a hint of chocolate. The egg white mixture is so versatile you can easily change up the flavor of these bite-sized treats by swapping the vanilla extract for a different variety. Get adventurous and make them minty by using mint extract or nutty by using almond extract. With a yield of 2 dozen cookies, they’re the perfect dessert to serve a crowd. Another perk: they’re easy to transport to a potluck or super club. If you end up with leftovers, store them in an airtight container at room temperature. This will help preserve their crisp texture for about a week.


Egg whites

3 item(s), large, at room temperature

Table salt

1 pinch(es)

Cream of tartar

¼ tsp

Vanilla extract

½ tsp


¾ cup(s), superfine

Bittersweet chocolate

2 oz, melted


  1. Preheat oven to 200°F. Line two baking sheets with parchment paper.
  2. Using an electric mixer, beat egg whites in a large bowl on low speed until foamy. Add salt, cream of tartar and vanilla extract; beat until the whites hold soft peaks. Slowly add sugar, beating on high until meringue is thick and glossy.
  3. Using a tablespoon measure, spoon 12 heaping tablespoons of meringue onto each prepared pan; bake for 90 minutes. Turn off oven and let meringues sit in oven until completely dry, about 90 minutes more.
  4. Melt chocolate on stove or in microwave and place in a small plastic bag; snip off a corner of the bag and drizzle chocolate over cookies. Let cool so chocolate hardens. Yields 1 cookie per serving.