When it comes to dessert (or afternoon snack!), healthy chocolate is never a bad choice. These chocolate meringue cookies have a unique texture, chewy in the middle and crispy on the outside. They’re great for the holidays, Christmas, or whenever you want to add a little fancy touch.
Unlike other cookies, whose base consists of flour, sugar, and butter, these rely on frothy egg whites instead. If you’ve ever eaten fluffy sweet pavlova or lemon meringue pie, you’ll recognize the texture. They contain a little protein because of 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 it 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 mild, sweet and slightly chocolatey, but if you want even more chocolatey flavor you can add some chocolate chips.
Chocolate Meringue Cookie Add-ins
These cookies taste great on their own, but you can add some more flavor if you want. Mix extract or espresso powder with maple syrup. If you want to add some chocolate chips or nuts, gently fold these in once the meringue has formed stiff peaks.
Chocolate Meringue Cookies Recipe
These chewy meringues are naturally gluten-free with a crunchy exterior. Packed with chocolate flavor they will melt in your mouth!
Preheat oven to 200°F and line a baking sheet with parchment.
Add 3 large egg whites to 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.
Gradually add maple syrup and cream of tartar to the beaten egg whites. Increase speed to medium-high and beat until stiff peaks form, about 5 minutes. Add cocoa powder and beat for 30 seconds until well mixed.
Transfer the mixture to a piping bag with a star tip.
Drop about 1 tablespoon meringue onto cookie sheet for each chocolate meringue cookie. If you don’t have a piping bag, you can spoon the mixture onto a tray.
Bake for 90 minutes to 2 hours, or until the meringues are golden brown and crisp on the outside.
Remove from the oven and let them cool for 5-10 minutes before removing from the tray.
Chocolate Meringue Cookies Recipe
Amount per serving (1 cookie)
% daily value*
thick 0.02 grams0%
saturated fat 0.01 g0%
Polyunsaturated Fat 0.001 g
Monounsaturated Fat 0.01 g
sodium 8 mg0%
potassium 27 mg1%
Fiber 0.05 grams0%
sugar 3 grams3%
protein 1 gram2%
Calcium 6 mg1%
Iron 0.03 mg0%
*Percent Daily Values are based on a 2000 calorie diet.
Store any leftover food in an airtight container at room temperature.
How to use egg yolk
After making this recipe, you will have some egg yolks left over. I like to save them and add them to scrambled eggs or omelets the next morning. Here are some other recipe ideas for using egg yolks:
If you’re making meringue for the first time, there are some tips for success. Start with a clean, dry bowl that is either glass or metal. Plastic mixing bowls can absorb oil, food and odors which affect the meringue flavor. Plus plastic isn’t good for you anyway!
Choose a dry day to make the meringues. If it’s really humid outside or in your kitchen the meringues may absorb too much moisture and will not set properly.
And finally, if you are having difficulty foaming and whipping the egg whites, try using room temperature eggs. If the egg whites are too cold they will not curdle as much. Also, try to make sure there are no egg yolk chunks 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 eat them as is? Leave a comment and let us know!