Orange-Chocolate Meringue Cookies
Orange-Chocolate Meringue Cookies

This Recipe

  • Skill Level: Intermediate
  • Serves: 15
  • Start to Finish: less than 2 hours
  • Prep: 22 minutes
  • Cook: 1 hour, 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 51
  • 27mg Sodium
  • 9g Carbs
  • 0g Fiber
  • 2g Fat
  • 1g Saturated Fat
  • 9g Sugars
  • 1g Protein
  • 2mg Calcium
  • 0mg Iron
5127mg 9g0g2g 9g1g1g

Don't make these orange-chocolate meringue cookies on a damp day—they'll come out soggy.


  • 2 egg whites
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 1/2 cup sugar, divided
  • Zest of 1 orange
  • 1/3 cup bittersweet chocolate chips
  • 2 teaspoons vegetable shortening



1. Set racks in upper and lower thirds of oven and preheat to 250 degrees. Line two large baking sheets with parchment paper or foil.
2. In a large bowl, beat egg whites until frothy. Add salt and cream of tartar and continue beating until soft peaks form. Add 1/4 cup sugar and beat until soft and shiny peaks form. Fold in remaining sugar and orange zest until just combined. Spoon or pipe mixture onto baking sheets about 1/2-inch apart. Bake for 45 minutes until crisp, and then turn off oven and cool meringues with the oven door open about 1/2-inch for about 45 minutes. Remove baking sheets from oven and cool meringue cookies completely on a rack for about 15 minutes.
3. In a small saucepan, heat chocolate chips and vegetable shortening over medium-low heat, stirring frequently, for 1 to 2 minutes until just melted and mixture becomes smooth. Transfer chocolate to a small, shallow bowl. Dip meringue cookies in mixture or drizzle sauce over cookies. To store, layer orange-chocolate meringue cookies between sheets of waxed paper and place in an airtight container at room temperature for up to a week.

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