These light and crispy chocolate meringue cookies are taken up a notch with maple syrup and Tabasco and super easy to make!
Last day of my Tabasco 10 challenge! And I saved dessert for last – although trust me, I almost led the week with these chocolate meringue cookies. Because…dessert.
Holy cow, friends. It’s hard thinking up a dessert with eggs and chocolate, but that doesn’t allow any dairy. This was definitely the biggest challenge of the week. But I prevailed!
I know Tabasco might sound like an odd ingredient to put in meringue cookies, but it’s not, I swear. Well, maybe it is. Ha. But it works! It just gives the meringues a zippy bite, but it balances nicely with the sweetness from the maple and chocolate. It’s really subtle.
This was actually my first time making meringues. I was surprised at how incredibly easy they are. You just have to be patient for them to cool. And then you have to restrain yourself from eating all. of. them.
How To Store Meringue Cookies
Meringue cookies are made primarily of egg whites and easily absorb moisture from the air. After only a few hours on the counter they will start to soften, so they are best eaten right away while they’re still crispy. However, they can be stored in an airtight container, placed in a cool, dry place, for up to 2 weeks.
Other meringue cookies to make!
Other Cookies We Love
Chocolate Meringue Cookies
- 2 large egg whites
- pinch of salt
- 1/3 cup maple syrup
- 3 dashes Tabasco
- 1/3 cup dark chocolate
- Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
- In a medium bowl, beat egg whites until just frothy with a handheld electric mixer; add in a pinch of salt. Continue to beat, gradually drizzling in the maple syrup. Beat until stiff glossy peaks form, about 3 minutes. Add in the Tabasco and continue to beat for another few seconds until combined.
- Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops, about the size of a quarter (they can be pretty close together, since they barely expand while baking.)
- Bake in the oven for 2 hours, until lightly browned and dry. Turn off the heat and allow the meringues to rest in the oven with the door closed for another 3 hours or ideally overnight, until completely cool.
- Remove the meringues from parchment (they should pop right off, but if not, use a spatula.)
- Melt chocolate in the microwave in 30 second intervals until smooth. Working quickly before it hardens, dip the bottoms of one meringue and adhere to another bottom. Set back on parchment to set.
- Serve and enjoy!