NEXT RECIPE >

Chocolate Meringue Stars Recipe
Chocolate Meringue Stars Recipe photo by Taste of Home
Next Recipe

Chocolate Meringue Stars Recipe

Read Reviews
4 9 9
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 30 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min./batch + cooling
MAKES: 24 servings

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

Nutritional Facts

2 each: 40 calories, 1g fat (trace saturated fat), 0mg cholesterol, 7mg sodium, 7g carbohydrate (7g sugars, trace fiber), 1g protein

Directions

  1. 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.
  2. 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.
  3. Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks.
  4. 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.
Originally published as Chocolate Meringue Stars in Taste of Home December/January 1998, p29


Reviews for Chocolate Meringue Stars

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
srandles1963@yahoo.com
Reviewed Dec. 10, 2015

"I've tried twice to make these, each time after I add the cocoa, it breaks. I added it by folding, then tried beating. Both times it broke. Had to throw it out."

MY REVIEW
aicenhour
Reviewed Oct. 31, 2013

"My meringue cookies did not turn out right. I think maybe we needed to lower the temp? I have a gas oven... Sometimes I think that makes a difference. Will try again! I had been looking for a recipe like this because I used to buy low fat meringue cookies at the grocery store and we all really liked them :)"

MY REVIEW
ShannyGirl
Reviewed Dec. 18, 2012

"good but very crunchy"

MY REVIEW
BakinGymnast
Reviewed Dec. 22, 2011

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

MY REVIEW
md3boys
Reviewed Dec. 20, 2011

"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!"

MY REVIEW
annsway1
Reviewed Aug. 18, 2011

"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"

MY REVIEW
levick20
Reviewed Mar. 7, 2011

"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 :)"

MY REVIEW
amj_baker
Reviewed Dec. 23, 2010

"SO yummy."

MY REVIEW
Phyllis_Cole
Reviewed Apr. 20, 2010

"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."

Loading Image