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Chocolate Meringue Stars Cookie Recipe

Chocolate Meringue Stars are a delicious cookie with a soft center and a nice little crunch on the outside. They are pretty to look at and easy to make!Chocolate Meringue Stars dipped in chocolate ganache sitting on a white plate.

My husband John has always loved meringue. For birthday desserts he usually requests a pie topped with meringue. Nine times out of ten it’s a Pineapple Cream Pie. John’s mother often made him meringue cookies which John Loves (the capital L on love is intentional). To me, they are a little boring. I can take them or leave them. That is until I tried Chocolate Meringue Stars.


Chocolate Meringue Stars dipped in chocolate ganache sitting on a white plate
When I made my Caramelized Pear Kolaches, I had leftover egg whites that I plopped in the fridge for another day. Looking for a way to use them, I came across a recipe for Chocolate Meringue Stars. They looked so easy to put together. I knew John would love them too. Did you know that chocolate is what keeps our love strong? We often bond over chocolate.

These little gems came out so pretty and they are delicious. Now, I’d rather take them than leave them.

Don’t have time to make them now? Pin it for later!

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5 from 1 vote

Chocolate Meringue Stars Cookie Recipe

A beautiful Chocolate Meringue Stars cookie that has a soft center and a delicate crunch on the exterior
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 48 Stars
Author Hostess At Heart

Ingredients

Cookies

  • 3 egg whites room temperature
  • 1 tsp vanilla extract
  • 3/4 cup sugar
  • 1/4 cup baking cocoa sifted

Glaze

  • 3 ounces semi-sweet chocolate chips or squares
  • 1 tbsp shortening

Instructions

  • Preheat oven to 300 degrees F and line two baking sheets with parchment paper.
  • In the bowl of an electric stand mixer, beat egg whites and vanilla until soft peaks form. Gradually add sugar and beat until stiff peaks form. Sift cocoa over egg whites and gently fold until combined. Fill a pastry bag fitted with a large star tip (#1M or #8b). Pipe 1 1/4 inch stars on a baking sheet. O.k. to crowd but don't touch.
  • Bake 30 to 35 minutes. Cool on a rack.
  • In a microwave or double boiler, melt semi-sweet chocolate with shortening. Stir until smooth. Dip 1/2 of each cookie in the chocolate and place on parchment or wax paper to set.

Notes

Recipe adapted from 1999 Taste of Home Annual Recipes

Nutrition

Serving: 48g | Calories: 27kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g | Calcium: 2mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

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Two views of Chocolate Meringue Stars dipped in chocolate ganache sitting on a white plate

Recipe Rating




Mike

Tuesday 26th of May 2020

Anything meringue takes me back to when I was young. The addition of the chocolate is a bonus

Desare

Tuesday 19th of November 2019

I think my kids would love these! I've been wanting to make meringue cookies and think these would be perfect!

Julie Menghini

Thursday 21st of November 2019

Thank you. My husband loves them and they're so easy to make.

The Weekly Whisk – 11/1/2014

Sunday 10th of May 2015

[…] Chocolate Meringue Stars – perfect to use up those leftover egg whites from the Kolaches! […]

[email protected]

Tuesday 18th of November 2014

I love this recipe...I'm sharing this on my Facebook group @ https://m.facebook.com/groups/1433687623575418?ref=bookmark

With nearly 7000 members...I'm sure you will get some more visitors!

Come join us and share your vegetarian dishes, baked treats and recipe blog links!

See you there!..D :)

sarahgiebens

Tuesday 4th of November 2014

They look so delicious and beautiful too!

Julie is HostessAtHeart

Tuesday 4th of November 2014

Thank you Sarah!