Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed for a smoother flavor)
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Optional: 1/2 cup mini chocolate chips or chopped dark chocolate for extra indulgence
If you don’t have cream of tartar on hand, a few drops of fresh lemon juice or white vinegar can act as a substitute to stabilize the egg whites. For a slightly different twist, you can swap vanilla extract for almond extract—just a little goes a long way and adds a subtle nutty warmth reminiscent of the pastries Nonna Rosa used to bake.
Instructions
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper—this ensures your cookies lift easily and bake evenly.
- In a clean, dry mixing bowl, begin whisking the egg whites on medium speed until they become frothy. I remember learning this step watching my mother Elena in our Monterey kitchen, her hands steady and sure, reminding me that patience is key.
- Add the cream of tartar and salt, then increase the mixer speed to high. Continue whisking until the egg whites form soft peaks—when you lift the whisk, the peaks should curl over gently.
- Gradually add the sugar, a tablespoon at a time, allowing it to dissolve fully before adding more. This slow incorporation is crucial for glossy, stable meringue. I often tell Olivia and Isabella that this is where the magic happens—slow and steady wins the cookie!
- Once all the sugar is incorporated and the mixture holds stiff, shiny peaks, gently fold in the cocoa powder and vanilla extract using a spatula. If you’re adding mini chocolate chips, fold them in here as well.
- Using a spoon or a piping bag fitted with a round tip, dollop or pipe small mounds of the meringue mixture onto the parchment-lined baking sheets, spacing them about 1 inch apart.
- Bake for 60-70 minutes, rotating the pans halfway through, until the cookies are dry to the touch and easily lift from the parchment. They should have a crisp shell but remain tender inside. When I first made these with Nonna Rosa, I was amazed at how long the slow baking brought out the best texture.
- Turn off the oven and leave the cookies inside with the door slightly ajar for another 30 minutes to fully dry out. This step ensures that perfect melt-in-your-mouth quality.
- Once cooled, carefully transfer the cookies to a wire rack to store or serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
