Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Meringue Cookies 2.9 (44) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 15, 2020 Print Rate It Share Share Tweet Pin Email Yield: 30 cookies Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies. Ingredients ¼ cup cocoa powder, plus more for dusting Swiss Meringue Directions Preheat oven to 175 degrees. Line a baking sheet with parchment paper. Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain. 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. Rate it Print