Meringue Cookies Round 2

After my last attempt of making Meringue Cookies, I was determined to get it right this time.  Since most recipes called for cream of tartar, I went out and purchased a jar of it.  (YAY!) I learned that cream of tartar is used as a thickening agent for making meringue.  (YAY! for learning something new)

Chocolate Meringue Cookies
(found this off of


  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup white sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/3 cup semisweet chocolate chips


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  3. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

I’m definitely closer to nailing Meringue Cookies as you can see from the picture below.  They puffed up while cooking but when I took them out they flattened.  I probably should of used more cream of tartar once I noticed it was not thick enough.  It also could be because I blended it by hand.  I don’t actually have a mixer yet… a girl can dream.

meringue cookie

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One comment

  1. They look really good. I’d like to try them.

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