Chocolate and Vanilla Meringue Cookies

PIN IT.. TO Remember it!

[sg_popup id=”1″][/sg_popup]



4 large egg white(s)
1/2 tsp distilled white vinegar, or cider vinegar
1 cup(s) sugar
2 tsp vanilla extract
2 Tbsp unsweetened cocoa powder, powder


  • Preheat oven to 200ºF. Line 2 baking sheets with foil.
  • In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.
  • Remove half of meringue to another bowl; stir in cocoa until blended.
  • Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making about 44 cookies – half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
  • Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire racks to cool completely. Peel meringues off foil and store in an airtight container. Yields about 2 cookies per serving.


  • Store leftovers in an airtight container at room temperature.

Get Secret Recipes to your inbox for FREE

Signup now for FREE & Get Secret Recipes to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

PIN IT.. TO Remember it!