Chocolate Meringue Cookies without Cream of Tartar

These chocolate meringue cookies always impress if you need to bring a treat to a Christmas cookie exchange, or have guests over. Meringue cookies without cream of tartar are light, crispy, low fat, and under 30 calories each.

Meringue Cookies Without Cream of Tartar

Many of what you may see online has this weird ingredient you would probably never ever use again. I hate spending money on an ingredient I will only use once a year, or never again. You don’t have to buy it, you can make this meringue cookies recipe without it at all.

What is great about these are actually so many things. They are a non guilty indulgence since you can eat 3 for just 100 calories. I know, amazing. They are gluten free so everyone can enjoy them and you could leave the cocoa powder out for another version that is white. OR any color you like.

Chocolate Meringue with Cocoa Powder

As far as tools and prep goes you’re going to need a baking sheet. These are so very delicate that you cannot allow them to stick at all so a silicone mat is a must. To make uniform pretty dollops that is done with a pastry bag and different tips. Those aren’t very expensive and can be used to decorate cupcakes too.

Ingredients

• Two egg whites
• 5 tbsp sugar
• 2 tbsp powdered sugar
• 1 tbsp cocoa powder and lemon juice

What is a substitute for cream of tartar in meringue cookies?

You can use lemon juice or white vinegar but we did neither. While the result may be slightly less stable, you can skip cream of tartar in meringue recipes if you’re careful with the whipping process. Whip the egg whites slowly to build up stability, and ensure the bowl and utensils are completely clean and free of fat.

Unfortunately you cannot use actual chocolate chips or shavings in this or it will weigh it down and they’ll go flat. One thing you need to understand before you start making these is that they are temperamental. That is right, they have feelings. 😉 What I mean by this is you need to pay close attention to the texture first.

Use the correct whisk attachment, it needs to be on high speed and don’t stop until you see stiff peaks formed. The same would be done for a topping like our lemon meringue strawberry shortcake. While this is being achieved you need to be ready with the powdered sugar and cocoa already sifted in a bowl so you’re ready. Oven needs to be already preheated, and folding those items in needs to be gentle but swift.

If you wanted to make these into Christmas cookies you could leave out the cocoa powder and keep them white. Then add just a few colored sugar pcs. to the top.

How to Make Meringue Cookies

• A large bowl should be wiped dry and degreased. Separate room temperature egg whites from egg yolks and (only use the whites) add into a bowl with the lemon juice.
• Whip the egg whites with a whisk attachment on a stand mixer on high speed for about 2 minutes.
• Add sugar and continue beating until stiff peaks appear. The pattern made with a whisk on the surface of beaten egg whites should be the same over and over. When using an electric mixer this will take maybe 4-5 min.
• If you see that the peaks of whipped whites are too soft and do not hold their shape, continue beating until the meringue is as dense as possible.
• After that, you need to sift the cocoa powder along with the powdered sugar.
• Very gently fold in the cocoa powder and powdered sugar.
  • Be prepared for the meringue to become thinner at this stage. Therefore, it is important to do everything quickly.
  • After adding the cocoa powder, stir gently but quickly several times until combined.
• Transfer the meringue to a piping bag fitted with a star tip or any other. Pipe soft peaks of meringues onto a silicone mat or parchment paper. Place in preheated oven at 160 degrees F oven for 1 1/2 – 2 hours until they are dried.

Drying time depends on the size of the meringue. The oven door can be opened at least one hour after the start of drying. To test doneness, break the meringue biscuits to test texture. They should be crispy and not bend, will continue stiffening up as they cool as well.

Can You Make Meringue by Hand?

Yes but why???? It would literally take you 30-40 minutes of your arm wanting to fall off whisking in a bowl to achieve the same thing as 4-5 minutes. Just use a stand mixer or hand variety to do the same thing, it will be fluffier overall this way anyway for sure.

There are several different types of cocoa powder out there, choose what you like. We like the dark which will give you more of a German flavor, we love this with our lebkuchen cookies. There is also a tamer version that is closer to a milk chocolate taste too.

You can certainly half this if you only wanted to make a few too. Use our kitchen measurement conversion chart to figure that out.

How to store meringue cookies

As I said earlier, these are finicky. You need to make sure there is NO moisture in the container or bags you use. Best of all would be a brand new freezer bag, add them in without overlapping and suck all of the air out before you zip it shut. Store leftovers in a dry place like a countertop or pantry, not the fridge.