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Chocolate Meringue Cookies

  • Yield: Makes 30 cookies
Chocolate Meringue Cookies

Source: Martha Stewart Living, December/January 1996/1997



  1. Preheat oven to 175 degrees. Line a baking sheet with parchment paper.

  2. Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.

  3. Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.

Reviews (3)

  • CurlyQ1981 20 Dec, 2010

    What size did you make them? I couldn't get them to cook all the way through. I made them a little smaller than the base of a drinking glass. Quarter size, golf ball size?

    Also, I kept opening the oven, does anyone have any tips?

  • solberhl 3 Sep, 2009

    really just super. <3

  • kimberlys 21 Dec, 2008

    My 16 year old daughter just made these and they are terrific. These cookies gave me the opportunity to teach her new tecniques (such as folding and whipping to stiff peaks) and she did great! Thank you Martha!

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