Cocoa Spice Meringue Cookies


Last week we ended up using quite a few egg yolks between egg nog and homemade ice cream. I know many of you might throw those in an omelet but I had about 8 of them which would have made for a very bland omelet.

Marshmallows and meringues are my two favorite things to do with egg whites. Since it’s December and all I’ve gone spice crazy so I started off trying to make cocoa meringues and then went sideways with cinnamon and nutmeg. I love how they came out, with just a hint of cocoa and strong spice notes. They were perfectly crunchy on the outside but a little too chewy inside for my tastes – they could have used another minute but by the time they were cool enough for me to test them the pot roast had moved into the oven and there was no going back.

These are so simple to make that a 3 year old can do most of the work provided you have a stand mixer.

Cocoa Spice Meringue Cookies
4 egg whites
pinch cream of tartar
pinch salt
1 cup of organic sugar
4 tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 300F. In the bowl of a standing mixer beat egg whites, cream of tartar and salt on high until soft peaks form. Add the sugar in a slow but constant stream, beating until stiff peaks form. Add the cocoa powder and spices.

Drop from rounded tablespoonful onto a parchment of silpat lined cookie sheet and bake for about 40 minutes. Makes about 4 dozen cookies.

10 Responses to Cocoa Spice Meringue Cookies

  1. This looks great! We use so many egg yolks that I often end up throwing away the egg whites. I’ve been looking for a recipe to use them up.

  2. Hi Jenny,
    I remember when I lived in Sweden they would make large versions of these and top them with whipped cream and fresh berries. It was heavenly melt in your mouth goodness! I hope you like these.

    If you don’t bake these you can use it as meringue frosting and just brown the top under the broiler for a minute or two.

    I’m not much of a meringue frosting gal but the spice makes this addictive.

    I’ve been dreaming of a chai latte version but no time to play yet…

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  4. These are definitely my husband’s new favorite Christmas cookie! :) I had to hide them from him so that he didn’t eat them all before the party I am supposed to bring them to.

  5. Hi Rebecca, I’m so glad! I have 2 egg whites sitting in my fridge and planning to make eggnog again today but I’m trying not to make any more of these becuase they are so seriously addictive. If you leave them slightly chewy inside they are sort of like grownup tootsie rolls. Happy holidays!

  6. Yum! I made these tonight. They were great, however, I used sucanat and they are a bit to molasses tasting for me. Also, mine were much darker and more chocolate looking than yours looked in the pic. I’ve been thinking that my Azure cocoa is really strong. Thanks again for a wonderful recipe.

  7. Hi Brook,

    I wonder if they would work using honey? They might not come out as crisp and light but it would make it a much more natural food with a milder flavor. I still have some egg whites in the fridge so maybe I’ll make up another batch of these and try. I am always on the lookout for ways to repackage the omelet for my picky 3 year old. Let’s see…pudding, eggnog, ice cream, smoothie made with any of the above and these cookies would be perfect too if I could get the sugar down. I used Wilderness Family Naturals cocoa which I think is pretty mild compared to other cocoa. I like that it’s raw which makes it a super food perfect for smoothies!

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  9. Annette, Have you tried these? They are plenty sweet for my kids and for me too. I even omit the stevia and have used just 1/2 c rapadura. They are very tasty.

  10. Hi Brook – I’m not sure how I missed those! I have a bunch of WFN coconut in the pantry too so I’ll be trying those soon. Thanks for linking to them. Coconut is so sweet on it’s own it makes sense you don’t need so much sweetener for it.

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