"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Friday, December 19, 2008

Chocolate Meringue Cookies

This post will be my entry for this week's LP theme: Holiday Goodies.

What to do when you have too much egg whites? I just made two batches of supersoft ensaymada

From Chocolate Meringue Cookies
for giving away to my friends on Saturday. As a result, I had 6 egg whites (and 6 more from last week when I experimented freezing the dough). So I was on a quest to use them up. Having recently made meringue for the frozen almond brazo de mercedes (which I also included in my menu for this Filipino Christmas party), I thought I'd look for any meringue recipes. What better way than to turn them into cookies which can either be given away for Christmas get-togethers as cookie swap, or for kids to bring to school for their Christmas dinner. One of the recipes I chose is this chocolate meringue cookies from allrecipes.com. My kids love them, and my husband got addicted to them!


* 3 egg whites
* 1/8 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 2/3 cup white sugar
* 1 tablespoon unsweetened cocoa powder
* 1/3 cup semisweet chocolate chips


1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
3. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.


  1. These look so good! Hey Manang, do you have any maja blanca recipe? I love those and miss them so much.

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  4. Hi Mary, I don't have maja blanca recipe. I remember finding one on the net and cooking it before, but my tastebuds might have changed already by then, because I did not like the starchy taste to it (when we all know that it is majorly cornstarch). I used to love maja when I was in my teens. But for some reason, it did not appeal to me anymore, and none of my kids liked it when I tried making it. So I probably will never make it again...unless you find one recipe that truly tastes exceptional...please share once you have!

  5. ang galing mo talaga! i mjust do this too!!! i bet the kids including the biggest one hehe will love this!

  6. ces, I found out they would easily break the next day! So fragile! But the inteerior is still chewy

  7. I will try this next time I have plenty of egg whites. I just threw egg whites from almost 60 pcs of eggs from my leche flan and ensaymada experiment because I don't know what to do with them. I don't have space in my freezer so freezing is not an option...

  8. Hello Manang, I really want to try this recipe but the lowest temperature of my oven is 160 degree C.
    I tried to make meringue kisses before but after 15 minutes they become brown and not cook inside.
    Can you give me idea or tips how to make a perfect meringue kisses using my oven?

    Thank you and more power!!

    1. Hi Ladeth, I am not an expert on meringue, and I only know how to bake using my oven. As you get to experiment with your own oven, you will eventually get the hang of it and learn how to best use it for baking or cooking. Goodluck1


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