Photo of Chocolate meringue cookies by WW

Chocolate meringue cookies

Total Time
1 hr 30 min
15 min
1 hr 15 min
These chocolaty bite-sized morsels are the perfect post-dinner nibble or afternoon treat. Good-bye cravings! Unsweetened cocoa powder gives them richness while ground cinnamon lends a nice, yet unexpected hit of spice. The light and airy cookies bake for a long time at a low temperature which gives them a delectable crunchy texture. But their batter couldn’t be any easier to whip up and once you’ve made them, they’ll hold-up stored in an airtight container at room temperature for about a week. If you don’t have a pastry bag, you can make your own by cutting a hole in the corner of a gallon plastic bag.


Egg whites

5 large

Unsweetened cocoa powder

¼ cup(s)


2 Tbsp

Vanilla extract

1½ tsp

Table salt



½ cup(s)

Unsweetened cocoa powder

1 tsp

Ground cinnamon



  1. Preheat oven to 225°F. Cover 2 cookie sheets with parchment paper; set aside.
  2. Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar and extract in a large bowl.
  3. Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in three batches.
  4. Fill a pastry bag with the mixture and pipe out the cookies onto the cookie sheets. Each cookie should be about 1-inch wide. (Note: To make your own pastry bag, use a gallon plastic bag and cut a hole in the corner.) Bake 1 hour and 15 minutes until a dried texture.
  5. Mix the remaining 1 teaspoon of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper. Yields about 12 cookies per pan.