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Chocolate Meringue Stars Recipe

Chocolate Meringue Stars Recipe photo by Taste of Home

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These light, delicate chewy cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away from them long enough to get any on the cookie tray. -Edna F. Lee, Greeley, Colorado

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Chocolate Meringue Stars Recipe

Prep: 25 min. Bake: 30 min./batch + cooling

Yield: 24 Servings

25 30 55

Ingredients

3 egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon shortening

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa.
Insert a #8b large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment paper-lined baking sheets.
Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks.
In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set. Yield: about 4 dozen.

Nutritional Facts 1 serving (2 each) equals 40 calories, 1 g fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate Meringue Stars in Taste of Home December/January 1998, p29

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Chocolate Meringue Stars

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Reviewed on Dec. 18, 2012 by ShannyGirl

good but very crunchy

Reviewed on Dec. 22, 2011 by BakinGymnast

These are very good! They somehow remind me of hot cocoa! Very easy to make and look amazing!

Reviewed on Dec. 20, 2011 by md3boys

I was confused by the "add salt" in the directions when no salt was listed in the ingredients. I added 1/8 tsp. of cream of tartar instead, and they turned out great!

Reviewed on Aug. 18, 2011 by annsway1

I subbed all the sugar for Splenda, didn't decorate with the chocolate on top, used a ziplock back with the corner cup off to squeeze out the meringue. Delicious,low cal, diabetic cookie. Yummm

Reviewed on Mar. 07, 2011 by levick20

I made these for the first time over Christmas and they were a big hit! I didn't have cake decorating tips so I used a ziplock baggie and sliced off the end. I also made this recipe for Valentine's day without the coca an added red food coloring before forming them into hearts! They turned out cute and were eaten up :)

Reviewed on Dec. 23, 2010 by amj_baker

SO yummy.

Reviewed on Apr. 20, 2010 by Phyllis_Cole

I've seen meringue cookies and always thought they'd be difficult to make - these are very easy. And, they taste good, even if they aren't dipped in chocolate. My husband didn't care for them because it was like eating nothing, but everyone else has raved about them. Would also make a great decoration on a cake. Having egg whites at room temperature will help them form peaks quicker. Yes, I'll make them again - I lost the original recipe and have been frantically searching for it on the internet.