Light chocolate meringue cookies made with cocoa and semi-sweet chocolate chips. Bake until dry and store covered at room temperature.
Helpful Tips
- Prepare the baking sheet and ingredients before mixing.
- Watch closely near the end of baking so the cookies or rolls reach the right finish.
THE RECIPE
Chocolate Clouds
Prep20 min
Bake35–45 min
ChillNone
Yield2 1/2 dozen cookies
Ingredients
Instructions
- Heat oven to 300°F (150°C). Cover a cookie sheet with parchment paper or foil.
- Beat the egg whites and cream of tartar in a large bowl at high speed until soft peaks form. Gradually add the sugar and vanilla, beating well after each addition until stiff peaks form, the sugar is dissolved, and the mixture is glossy. Sift the cocoa over the egg white mixture and gently fold just until combined. Fold in the chocolate chips. Drop by heaping tablespoons onto the prepared cookie sheet.
- Bake 35 to 45 minutes or just until dry. Cool slightly, then peel the paper from the cookies. Store covered at room temperature.
Adapted from a cookbook page provided by the site owner; wording clarified for readability. Featured image: AI-generated food photography.