Food and Recipes Desserts Cookies Chocolate Meringue Cookies Be the first to rate & review! Crispy, airy meringue cookies are a delightful surprise among traditional dessert options. By Anita Estroff Updated on September 13, 2023 Save Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Active Time: 15 mins Total Time: 55 mins Yield: 20 cookies Jump to recipe "Jewish and Southern cultures both focus on making people feel welcome—and having huge portions of food," says Atlanta TV host Skye Estroff. She grew up baking with her grandmother Anita Estroff, who’s known for the elaborate spread of cookies, coffee cakes, and other sweet treats she bakes up each Rosh Hashanah to celebrate the Jewish New Year. Among the many baked goods on her dessert buffet are these Chocolate Meringue Cookies. They’re chocolatey and studded with pecans, boasting an almost truffle-meets-cookie quality. Each bite is at first slightly fudgy and chewy, then almost melts in your mouth. They’re a bit like brownies in cookie form, with a thin, shiny crust on top and a gooey interior. But you must resist the urge to eat one of these meringues right out of the oven, as they need to cool for at least 30 minutes to set. What Is Rosh Hashanah? Rosh Hashanah, meaning "Head of the Year" in Hebrew, is the celebration of the Jewish New Year. It is held on the first two days of the month Tishrei, the seventh month of the Hebrew calendar. Family and friends come together on Rosh Hashanah to celebrate new beginnings, and food traditions are an important part of the festivities. Traditionally, apples and honey are served to symbolize the hope of a sweet new year to come. Other traditions include serving a round challah to note the cycle of the year, pomegranates, and blowing a shofar (a hollowed-out ram's horn). Ingredients for Chocolate Meringue Cookies These cookies come together with just seven ingredients, the majority of which are pantry staples. To make these cookies, you'll need: Semisweet chocolate: Melted and folded into the batter for a deep, chocolaty flavor and brownie-like consistency.Egg whites: Whipped to leaven the cookies.Cream of tartar: Stabilizes the whipped egg whites.Granulated sugar: Sweetens the cookies.Chopped pecans: For a nutty crunch. Can be left out, or swapped with other nuts or chocolate chips (let the batter cool before folding in chips to avoid melting).Vanilla extract: Enhances the flavor of the cookies.Table salt: Brings out the flavor of the chocolate; if using kosher salt, double the quantity. How To Make Chocolate Meringue Cookies A quick melt, whip, fold, and drop is all it takes to get these cookies ready for baking. Full instructions are below, but here's a brief recap before you get started: Step 1. Preheat oven to 350°F. Heat chocolate over a double boiler until melted; set aside.Step 2. Whip egg whites and cream of tartar until foamy. Gradually add sugar; whip to stiff peaks. Gently fold in melted chocolate, pecans, vanilla, and salt.Step 3. Drop tablespoonfuls of batter 1 to 1 1/2 inches apart on a parchment-lined baking sheet. Bake until tops are cracked and centers still feel slightly soft, 8 to 10 minutes. Cool completely on baking sheet, 30 minutes to 1 hour. How To Store Chocolate Meringue Cookies Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage (up to three months). More Desserts for Your Rosh Hashanah Table Rosh Hashanah just has to end on a sweet note. Your holiday dessert table won't be complete without a traditional honey cake, but the more desserts the better to keep everyone happy. Check out these recipes for some new holiday favorites: Honey Cake Party Coffee Cake Apple-Cardamom Babka Wreaths Apple Spice Cake Apple Rose Tart Easy Chocolate Cake Flourless Pecan-Chocolate Cake Cherry-Walnut Rugelach Chocolate-Hazelnut Rugelach Cook Mode (Keep screen awake) Ingredients 1 cup finely chopped semisweet chocolate (from 2 [4-oz.] 56% cacao semisweet chocolate bars) 2 large egg whites, at room temperature 1/4 tsp. cream of tartar 1/2 cup granulated sugar 3/4 cup chopped pecans 1/4 tsp. vanilla extract 1/8 tsp. table salt Directions Melt chocolate: Preheat oven to 350°F. Fill a medium saucepan with water to a depth of 1 inch. Bring to a boil over medium-high; then reduce heat to a simmer over medium-low. Place chocolate in a medium-size heatproof bowl, and place over simmering water in pan. (Make sure bottom of bowl does not touch water.) Cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate is melted and smooth, 2 to 3 minutes. Remove from heat, and set aside. Whip egg whites: Beat egg whites and cream of tartar in a stand mixer fitted with a whisk attachment on medium speed until foamy, about 1 minute. With mixer on medium speed, gradually add sugar in a slow, steady stream; increase mixer speed to high, and beat until stiff peaks form, 1 to 2 minutes, stopping to scrape down sides as needed. Fold in melted chocolate, pecans, vanilla, and salt by hand with a spatula until combined. Bake cookies: Drop tablespoonfuls of egg white mixture 1 to 1 1/2 inches apart on a large parchment paper-lined baking sheet. Bake in preheated oven until tops are shiny and cracked, edges are set, and centers still feel slightly soft to the touch, 8 to 10 minutes. Remove immediately from oven; let cool completely on baking sheet on a wire rack, 30 minutes to 1 hour. Serve, or store in an airtight container at room temperature for up to 5 days. Frequently Asked Questions Can you substitute chopped chocolate for chocolate chips? Chocolate chips contain stabilizers that keep them from melting as easily. If substituting, choose high-quality chips and heat gently until melted, adding a half teaspoon of oil if needed to help things along. Can I use dark chocolate instead of semisweet for these cookies? Feel free to use any high-quality chocolate you prefer. The higher the percentage on the label, the darker the chocolate (and the less sweet the cookies will be). What else can I add to these chocolate meringue cookies? You can pump up the flavor of these cookies by adding a hint of espresso powder, a touch of orange zest, folding in flavored chips (from peppermint to caramel), or topping with a few flecks of coarse salt before baking. Can these chocolate meringue cookies be served for Passover? Save this recipe; not only are they delicious, they're also able to be served on Passover. Rate It Print