Healthy chocolate is 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’re perfect for the holidays, Christmas, or anytime you want to add a little whimsical touch.
Chocolate meringue cookies
Unlike other cookies made with flour, sugar and butter, these instead rely on foamy egg whites. If you’ve ever had a fluffy dessert pavlova or lemon meringue pie, you’ll recognize the texture. They contain a little protein thanks to the eggs, and are gluten 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 egg whites so they don’t deflate 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 taste light, sweet, and slightly chocolatey, but you can add some chocolate chips if you want even more chocolate flavor.
Chocolate Meringue Cookie Add-ins
These cookies taste great on their own, but you can add a little more flavor if you prefer. Add the espresso extract or powder with the maple syrup. If you want to add chocolate chips or nuts, gently fold them in once the meringue forms stiff peaks.
Chocolate Meringue Cookies Recipe
These soft meringues are naturally gluten-free and have a crunchy exterior. Full of chocolate flavors, they will melt in your mouth!
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Preheat the 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 foamy, soft peaks form. You can also use a mixing bowl with a hand mixer.
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Slowly add the maple syrup and cream of tartar to the whipped egg whites. Increase speed to medium-high and beat until stiff peaks form, about 5 minutes. Add the cocoa powder and whisk for another 30 seconds until well combined.
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Pour the mixture into a piping bag fitted with a star tip.
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Pour about 1 tablespoon of meringue onto the cookie sheet for each chocolate meringue cookie. If you don’t have a piping bag, you can pour a generous amount 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 crispy on the outside.
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Remove them from the oven and let them cool for 5-10 minutes before removing them from the baking sheet.
Nutritional intake
Chocolate Meringue Cookies Recipe
Amount per serving (1 cookie)
Calories 17
% Daily Value*
Fat 0.02g0%
Saturated fat 0.01g0%
Polyunsaturated fat 0.001g
Monounsaturated fat 0.01g
Sodium 8mg0%
Potassium 27 mg1%
Carbohydrates 4g1%
Fibers 0.05g0%
Sugar 3g3%
Protein 1g2%
Calcium 6mg1%
Iron 0.03mg0%
*Percent Daily Values are based on a 2,000 calorie diet.
Store leftovers in an airtight container at room temperature.
How to use egg yolks
You will have some egg yolks left 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 for using egg yolks:
Meringue Troubleshooting
If this is your first time making meringue, here are some tips for success. Start with a clean, dry glass or metal bowl. Plastic mixing bowls can absorb oils, foods and odors that affect the taste of the meringue. More plastic is not great for you anyway!
Choose a dry day to make meringues. If it’s very humid outside or in your kitchen, the meringues may absorb too much moisture and won’t set properly.
And finally, if you have trouble frothing and whipping egg whites, try using room temperature eggs. If the egg whites are too cold, they won’t rise as high. Also try to make sure there are no chunks of egg yolk in your meringue, as too much can prevent it from whipping.
More cookie recipes
Want cookies? Here are some other delicious ideas!
Have you ever made meringue before? Did you add anything to your chocolate meringue cookies or did you eat them as is? Leave a comment and let us know!