Dark Chocolate Meringue Drops

Dark Chocolate Meringue Drops

13 Reviews
From: EatingWell Magazine, January/February 2007

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience. Recipe by Nancy Baggett for EatingWell.

Ingredients 1 serving

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  • 5 ounces bittersweet chocolate (60-75% cacao), divided
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
  • 3 tablespoons cocoa nibs, (see Shopping Tip), optional
  • ⅓ cup egg whites (about 3 large), at room temperature
  • ½ teaspoon cream of tartar
  • ½ cup sugar, divided (use 1½ teaspoons less if cocoa nibs are omitted)
  • ½ teaspoon vanilla extract


  • Active

  • Ready In

  1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
  2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. (Alternatively, see Tip.) Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
  3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
  4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
  5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.
  • Make Ahead Tip: These are best enjoyed fresh, but can be stored flat with wax paper between layers in an airtight container for up to 3 days or in the freezer for up to 3 weeks. Thaw before serving.
  • Tip: If you add the optional cocoa nibs to the batter, the flavor-texture combination will be even more interesting and complex. Nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. For these cookies, the nibs should be the size of finely chopped nuts. If necessary, simply chop them to obtain the right consistency.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 28 calories; 1 g fat(1 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 4 g sugars; 4 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 4 mg sodium; 14 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

Reviews 13

July 18, 2016
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By: EatingWell User
Melted & chopped chocolate ruins meringue? I have tried to make these twice, and as soon as I add the chocolate (I used a Ghirardelli semi-sweet baking bar) the meringue just liquefies and cannot be rescued. I'm curious to know EXACTLY what kind of chocolate others are using to make this work? I have made these successfully by omitting the melted and chopped chocolate and adding about 1/2 tsp instant espresso powder. As others mentioned, I baked at a much lower temperature (200F) for about one hour total. SO good! Note: I have also tried replacing half of the sugar with Stevia in the Raw. This works, but it's a bit harder to get stiff peaks, and the finished texture is much different - the air bubbles are bigger, so the meringues end up a lot lighter and crispier (they also cook a little faster, so watch for burning). I think of these as having more of a crisped rice texture, whereas the all-sugar ones are a little more solid/dense, like the candy marshmallows you get in some kinds of breakfast cereals. Both are good, just different :) Pros: Delicious recipe when modified Cons: Adding chocolate liquefies meringue
December 15, 2015
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By: EatingWell User
Watch 'em They can burn : ( These are a nice cookie. I am going to freeze them and hope they do well unthawed. My only disappointment was I wasn't watching them carefully enough, and the ones on the lowest shelf (after switching) got singed bottoms. Sigh. Still edible, but next time I might just bake them in the middle of the oven. Cocoa nibs are expensive and you could skip them. Pros: Chocolate bliss, low calorie Cons: A little fussy, not cheap to make
November 18, 2015
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By: EatingWell User
Have to wonder I've read/made tons of meringues and never seen a recipe with a temp of 350 degrees. That might be what is making so many people have issues with the foam collapsing. I'm hesitant to try this recipe, but it sounds so rummy I may give it a whirl and use the more typical 250 degree setting. I may end up with puddles! Pros: Ingredients sound great Cons: What's up with the baking temp???
February 06, 2012
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By: EatingWell User
Puffy vs. Flat? I've made these a few times and LOVE them (big hit at the Super Bowl party last night). Every time I've made them, they come out flatter than the picture. BUT, last night, ONE of my sheets (I doubled the recipe, so I had 4 sheets) came out just like the picture. I don't know why, but I do know this was when I used my thickest, heaviest cookie sheet. Maybe it's about how much heat the sheet retains. I'm not sure. Pros: They taste amazing Cons: Hard to get the puffy look
February 12, 2011
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By: kmol
0g protein? I don't understand-there are 3 egg whites in this recipe and supposedly have 0g protein?
August 23, 2010
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By: EatingWell User
Great cookie! I'd recommend reversing the second and third steps to make the prep less hectic.
May 18, 2010
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By: EatingWell User
I made these twice this last weekend because they were so amazing! The second time around I baked them for 7 minutes total. They were a little more chewy that way and I thought they were perfect!
January 30, 2010
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By: EatingWell User
I made these cookies and they were wonderful. Just as you described them. The chocolate was delicous.
January 30, 2010
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By: EatingWell User
I have baked these three different times they are so fantastic!!!! You have to follow the directions exactly and they turn out just perfect. I only did 1/2 the recipe to try them the first two times, and I overmixed the melted chocolate the 2nd time and got more brownie-like results, still good, but not like the first time. The third time, I wised up and made a whole batch (about 32), and they were PERFECT! The greatest part is that you get that SINFULLY delicious chocolate pleasure, but with ONLY 28 CALORIES/cookie!!!!!!! If you are trying to eat smart, and get in shape, these are a BIG must for those days when you just want something SPECIAL! Cheryl
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