When it comes to dessert (or midday snack!), healthy chocolate is never a bad choice. These chocolate meringue cookies have a unique texture with a chewy center and crispy outside. They’re perfect for the holidays, Christmas, or any time you want to add a little quirky style.
Chocolate Meringue Cookies
Unlike other cookies that are based on flour, sugar, and butter, these cookies rely on foamy protein. If you’ve ever had the fluffy dessert pavlova or lemon meringue pie, then you’ll recognize their texture. They contain a small amount of protein thanks to the presence of eggs, and are gluten- and dairy-free. Instead of refined sugar, I use maple syrup, which is rich in manganese, riboflavin, and antioxidants.
Cream of tartar helps firm up the egg whites so they don’t deflate in the oven, and adds just the right amount of potassium. For the chocolate flavor, I used regular unsweetened cocoa powder, but you can also use Dutch-processed cocoa powder. Their flavor is light, sweet, and slightly chocolatey, but if you want more chocolate flavor, you can add some chocolate chips.
Chocolate Meringue Cookie Add-ons
These cookies taste great on their own, but you can add more flavor if you want. Add extract or espresso powder and maple syrup. If you want to add some chocolate chips or nuts, gently fold them in after the meringue forms stiff peaks.
Chocolate Meringue Cookies Recipe
These chewy meringues are naturally gluten-free and have a crunchy crust. Full of chocolate flavor that melts in your mouth!
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Preheat oven to 200°F and line a baking sheet with parchment paper.
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Place 3 large egg whites in the bowl of a stand mixer and beat on low speed with the whisk attachment until fluffy and soft peaks form. You can also use a mixing bowl with a hand mixer.
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Slowly add maple syrup and cream of tartar to whipped egg whites. Increase speed to medium-high and beat until stiff peaks form, about 5 minutes. Add the cocoa powder and stir for another 30 seconds until completely combined.
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Place mixture into a piping bag fitted with a star tip.
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Pipe about 1 tablespoon of meringue onto the cookie sheet of each chocolate meringue cookie. If you don’t have a piping bag, you can use a spoon to spoon a generous amount of the mixture onto the tray.
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Bake for 90 minutes to 2 hours, or until the meringue begins to turn golden brown and is crispy on the outside.
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Remove from oven, allow to cool for 5-10 minutes, then remove from tray.
nutrient content
Chocolate Meringue Cookies Recipe
Serving size (1 cookie)
Calories number 17
% Daily Value*
fat 0.02g0%
Saturated fat 0.01g0%
Polyunsaturated fat 0.001g
Monounsaturated fat 0.01g
sodium 8 mg0%
Potassium 27 mg1%
carbohydrate 4 grams1%
Fiber 0.05g0%
3 grams of sugar3%
protein 1 g2%
calcium 6 mg1%
iron 0.03 mg0%
*Percent Daily Values based on a 2,000 calorie diet.
Store any leftovers in an airtight container at room temperature.
How to use egg yolks
You will have some leftover egg yolks after making this recipe. I like to save them and mix them into scrambled eggs or omelets the next morning. Here are some other recipe ideas using egg yolks:
Meringue Troubleshooting
If you’re making meringue for the first time, here are some tips for success. Start with a clean, dry glass or metal bowl. Plastic mixing bowls can absorb oil, food and odors that can affect the taste of meringues. And plastic is not suitable for you anyway!
Choose a dry day to make the meringue. If it’s very humid outside or in the kitchen, the meringue will absorb too much moisture and won’t set.
Finally, if you’re having trouble frothing and whipping egg whites, try using room-temperature eggs. If the egg whites are too cold, they won’t whip as high. Also, try to make sure there are no pieces of egg yolk in the meringue, as too many will prevent whipping.
More Cookie Recipes
Want some cookies? Here are some more delicious ideas!
Have you ever made meringue before? Do you add anything to the chocolate meringue cookies or eat them plain? Leave a comment and let us know!