Chocolate Chip Cloud Cookies
These light and airy meringue cookies have a crisp exterior and a soft, slightly chewy center. Studded with mini chocolate chips and flavored with cocoa, they are a delicate, melt-in-your-mouth treat. This recipe is naturally gluten-free.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 146 kcal
Allergen information: may contain eggs, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 3 pcsegg white, from large eggs, at room temperature
- 0.5 tspcream of tartar
- 135 ggranulated sugar
- 0.5 tspvanilla extract
- 21 gunsweetened cocoa powder, sifted
- 45 gmini chocolate chips
Equipment
large bowl · spatula · baking sheet · parchment paper · electric mixer · oven · sifter
The method
Step by step
- 1
Preheat your oven to 100°C (212°F) and line a large baking sheet with parchment paper.
About 5 min
- 2
In a large, clean bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed until foamy.
About 2 min
Cook’s note: Ensure the bowl and beaters are completely free of any grease, which can prevent the egg whites from whipping properly.
- 3
Continue beating on high speed while gradually adding the granulated sugar, about one tablespoon at a time.
About 3 min
- 4
Keep beating until the meringue is stiff, glossy, and holds a firm peak when the beaters are lifted.
About 3 min
- 5
Beat in the vanilla extract until just combined.
- 6
Gently fold the sifted cocoa powder and mini chocolate chips into the meringue using a spatula until just incorporated.
About 1 min
Cook’s note: Be careful not to overmix, as this will deflate the egg whites and make the cookies flat.
- 7
Drop tablespoon-sized mounds of the mixture onto the prepared baking sheet, leaving about 2-3 cm (1 inch) of space between each cookie.
About 1 min
- 8
Bake for 60 minutes, or until the cookies are dry to the touch and lift easily off the parchment paper.
About 1 hr
- 9
Turn off the oven, prop the door open slightly with a wooden spoon, and let the cookies cool completely inside.
About 25 min
Cook’s note: Cooling the cookies slowly in the oven helps prevent them from cracking.
Per serving
Nutrition
- Calories
- 145.6kcal
- Protein
- 3g
- Carbs
- 29.2g
- Fat
- 3g
- Fibre
- 1.5g
- Sugar
- 26.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature to maintain their crispness.
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