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Chocolate Clouds


1 hour 30 minutes
Skill Level
30 cookies

All it takes is some HERSHEY'S Cocoa and this recipe to create magnificent chocolate meringues. These cloud cookies are light, chocolately and extravagent. They'll be a star on any dessert table.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
35 minutes
Cool Time
21 minutes


  • 3
    egg whites, at room temperature
  • 1/8 tsp
    cream of tartar
  • 3/4 cup
  • 1 tsp
    vanilla extract
  • 2 Tbsps
    HERSHEY'S Cocoa
  • 2 cups
    HERSHEY'S Special Dark Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips(12-oz. pkg.)


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Parchment Paper Parchment Paper
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Wire Strainer Wire Strainer
Wire Rack Wire Rack

Heat oven to 300°F. Cover cookie sheet with parchment paper or foil.


Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.


Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature.


Dip part of cooled meringue cookie into melted HERSHEY'S Semi-Sweet Chocolate Chips for an elegant finish.

Additional questions?