Healthy chocolate it's never a bad choice when it comes to dessert (or a midday snack!). These chocolate meringue cookies have a unique texture with a chewy center and a crunchy exterior. They are great for the holidays, Christmas, or anytime you want to add a little fancy touch.
Chocolate Meringue Cookies
Unlike other cookies that have a base of flour, sugar and butter, these are based on whipped egg whites. If you've ever had fluffy pavlova or lemon meringue pie, then you'll recognize the texture. They're low in protein thanks to the eggs, plus they're gluten-free and dairy-free. And instead of refined sugar, I use maple syrup which is rich in manganese, riboflavin and antioxidants.
Cream of tartar helps stiffen the egg whites so they don't puff up in the oven and adds a good amount of potassium. For the chocolate flavor, I use regular unsweetened cocoa powder, but you can also use Dutch-processed cocoa. They have a light, sweet and slightly chocolate flavor, but you can add some chocolate chips if you want even more chocolate flavor.
Chocolate Meringue Cookie Toppings
These cookies taste great on their own, but if you prefer you can add a little more flavor. Add extract or espresso powder with maple syrup. If you want to add some chocolate chips or nuts, then carefully fold them in after the meringue forms firm peaks.
Chocolate Meringue Cookies Recipe
These chewy meringues are naturally gluten-free with a crunchy exterior. Full of chocolate flavor will melt in your mouth!
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Preheat oven to 200°F and line a baking sheet with parchment paper.
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Add 3 large egg whites to the bowl of a stand mixer and beat with the whisk attachment on low speed until fluffy and soft peaks form. You can also use a bowl with a hand mixer.
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Slowly add the maple syrup and cream of tartar to the beaten egg whites. Increase speed to medium-high and mix until stiff peaks form, about 5 minutes. Add the cocoa powder and mix for another 30 seconds until fully combined.
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Place the mixture in a piping bag with a star tip.
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Place about 1 tablespoon of the meringue on the cookie sheet for each chocolate meringue cookie. If you don't have a piping bag, you can drop a heaping spoonful of the mixture onto the tray.
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Bake for 90 minutes to 2 hours, or until the meringues begin to turn golden brown and crisp on the outside.
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Take them out of the oven and let them cool for 5-10 minutes before taking them out of the pan.
Nutrition facts
Chocolate Meringue Cookies Recipe
Amount per service (1 cookie)
Calories 17
% Daily Value*
Fat 0.02 g0%
Saturated fat 0.01 g0%
Unsaturated fat 0.001 g
Monounsaturated fat 0.01 g
Sodium 8 mg0%
potassium 27 mg1%
Carbohydrates 4 g1%
Fiber 0.05 g0%
Sugar 3 g3%
Protein 1 g2%
Calcium 6 mg1%
Iron 0.03 mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Store leftovers in an airtight container at room temperature.
How to use egg yolks
After making this recipe, you will have some egg yolks left over. I like to preserve them and mix them into scrambled eggs or omelettes The next morning. Here are some other recipe ideas for using egg yolks:
Solving problems with Meringue
If this is your first time making meringue, here are some tips for success. Start with a clean, dry bowl that is either glass or metal. Plastic mixing bowls can absorb oils, foods, and odors that affect the flavor of the meringue. Plus plastic is not good for you anyway!
Choose a dry day to make meringue. If it's really humid outside or in your kitchen, the meringues can absorb a lot of moisture and won't set well.
And finally, if you have a hard time getting the egg whites to foam and beat, try using room temperature eggs. If the egg whites are too cold, they won't whip as high. Also, try to make sure there aren't any bits of egg yolk in your meringue, as too much can prevent it from whipping.
More cookie recipes
In the mood for cookies? Here are some more delicious ideas!
Have you ever made meringue before? Did you add anything to your Chocolate Meringue Cookies or did you just eat them as is? Leave a comment and let us know!
