Chocolate Meringue Stars Recipe

4 10 10
Chocolate Meringue Stars Recipe
Chocolate Meringue Stars Recipe photo by Taste of Home
Publisher Photo

Chocolate Meringue Stars Recipe

Read Reviews
4 10 10
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min./batch + cooling

Ingredients

  • 3 egg whites
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • GLAZE:
  • 3 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon shortening

Directions

In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa. Place in a pastry bag with a large open star tip (#8b).
Line baking sheets with ungreased parchment paper. Pipe stars, about 1-1/4-in. diameter, onto parchment paper, or drop by rounded teaspoonfuls. Bake at 300° for 30-35 minutes or until lightly browned. Remove from parchment paper; cool on wire racks.
In a microwave or double boiler, melt chocolate and shortening; stir until smooth. Dip the cookies halfway into glaze; place on waxed paper to harden. Yield: about 4 dozen.
Originally published as Chocolate Meringue Stars in Taste of Home December/January 1998, p29

Nutritional Facts

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

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  • 3 egg whites
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • GLAZE:
  • 3 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon shortening
  1. In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa. Place in a pastry bag with a large open star tip (#8b).
  2. Line baking sheets with ungreased parchment paper. Pipe stars, about 1-1/4-in. diameter, onto parchment paper, or drop by rounded teaspoonfuls. Bake at 300° for 30-35 minutes or until lightly browned. Remove from parchment paper; cool on wire racks.
  3. In a microwave or double boiler, melt chocolate and shortening; stir until smooth. Dip the cookies halfway into glaze; place on waxed paper to harden. Yield: about 4 dozen.
Originally published as Chocolate Meringue Stars in Taste of Home December/January 1998, p29

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Reviews forChocolate Meringue Stars

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2124arizona User ID: 845443 268484
Reviewed Jun. 25, 2017

"I usually don't care for meringue cookies, but these are good!!"

MY REVIEW
[email protected] User ID: 3671442 239123
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 User ID: 4627743 202469
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 User ID: 6986437 202468
Reviewed Dec. 18, 2012

"good but very crunchy"

MY REVIEW
BakinGymnast User ID: 5767825 20387
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 User ID: 4872227 49759
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 User ID: 1667005 21151
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 User ID: 5413265 24772
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 User ID: 4951572 202467
Reviewed Dec. 23, 2010

"SO yummy."

MY REVIEW
Phyllis_Cole User ID: 607173 47027
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."

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