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A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover or a gluten-free diet.
Are you baking for Passover, Easter, or just to welcome in (the long-awaited and much anticipated) spring? These chocolate meringue cookies are holiday-ready, especially for Passover, which can sometimes be a challenge since both flour and dairy are off the table.
Coconut macaroons are a must, but I always need a little chocolate for the holidays too. When a dense torte or flourless chocolate cake is just too heavy after such big, hearty meal, enter in these little treats. Chocolate meringue cookies deliver a powerful, deep chocolate punch in just a couple of bites.
I love their crackly exterior and the light, tender center. And it’s just the right amount of chocolate, especially since there are always so many other goodies on the table to sample.
Now don’t be intimidated by the word meringue! It’s as simple as beating egg whites with sugar until you have stiff peaks, then folding in the remaining ingredients until combined. The egg whites give the cookies their shiny, crackly appearance and that lovely tender crumb.
Chocolate meringue cookies aren’t just for the holidays, especially if gluten isn’t your thing. I always like to have a gluten-free recipe or two in my arsenal and these are a great option for a chocolate lover that misses out on brownies or cakes because they can’t have flour. So if you need that bite of chocolate like I do, you’re going to want to give these a try.
Let’s make Chocolate Meringue Cookies
- Whip the egg whites until they hold soft peaks.
- Add the sugar and cream of tarter and continue to whips until you have stiff peaks.
- Add the remaining ingredients, expect for the chocolate chips.
- Gently fold until just combined.
- Carefully fold in the chocolate chips.
- On a parchment lined sheet portion out 18 rounded mounds using a spoon or ice cream scoop. Bake for about 15 mins until puffed and crackly.
Tips for success
- Make sure your bowl is dry and grease-free so the egg whites will whip properly. A glass or stainless steel bowl is ideal.
- Don’t let any egg yolk slip into the whites as they won’t whip up well. If a drop drips in, use a part of the cracked shell to remove it.
- A room temperature egg white will whip to a greater volume than a just-out-of-the-refrigerator one. A bit of cream of tartar will help to stabilize the meringue.
- Once you reach stiff peaks in your meringue, be gentle when you fold in the remaining ingredients so you don’t deflate the batter.
- An ice cream scoop is ideal for perfectly formed, consistent cookies.
- Parchment paper is a must so your cookies don’t stick to the pan! Bake until puffed and just beginning to crack.
Your Spring Holiday Baking MUST List!
A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover or a gluten-free diet.
- 2 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1/4 tsp kosher salt
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- 4 oz bittersweet chocolate, chopped
- *confectioners sugar for dusting if desired
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Preheat oven to 325 degrees and line a sheet tray with parchment.
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In a clean, dry bowl whip the eggs whites until they hold soft peaks.
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Add cream of tarter and then sugar in a steady stream while whipping. Continue to whip until you reach stiff peaks.
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Carefully fold in the salt, cocoa, vanilla, and espresso until fully combined. Stir in chopped chocolate.
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Using a small ice cream scoop or spoon, scoop out 18 portions onto prepared sheet. (A scoop is ideal so they are evenly portioned rounded mounds.)
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Bake about 15 mins or until cookies are set and just beginning to crack.
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Cool and dust with confectioners sugar if desired. Store in a sealed container for up to 3 days.
- Make sure your bowl is dry and grease-free so the egg whites will whip properly. A glass or stainless steel bowl is ideal.
- Don't let any egg yolk slip into the whites as they won't whip up well. If a drop drips in, use a part of the cracked shell to remove it.
- A room temperature egg white will whip to a greater volume than a just-out-of-the-refrigerator one. A bit of cream of tartar will help to stabilize the meringue.
- Once you reach stiff peaks in your meringue, be gentle when you fold in the remaining ingredients so you don't deflate the batter.
- An ice cream scoop is ideal for perfectly formed, consistent cookies.
- Parchment paper is a must so your cookies don't stick to the pan! Bake until puffed and just beginning to crack.
Update Notes: This post was originally published in April 2016 but was republished with tips and step by step photos in April 2019.
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Mary Ann | The Beach House Kitchen says
Meringue cookies are one of my favorites Cathy! These look delish!
Cathy says
Thanks Mary Ann. Nothing beats the light, airy texture. And a little less indulgent with just the egg whites.
Cheyanne @ No Spoon Necessary says
Oh wow, Cathy, these chocolate meringue cookies look incredible! The center looks so soft and absolutely perfect! My choc-oholic husband will love these!! Pinned! Cheers and happy friday!!
P.s. it wouldn’t let me click on the stars or I would have given it 5!
Cathy says
Aw thanks Cheyanne! Perfect bite for all chocoholics!
Annemarie @ justalittlebitofbacon says
I would seriously eat these any time of the year and they would great to share with my gluten-free friends. And, while I enjoy a flourless chocolate torte as much as next chocolate lover, I like that these are lighter and easy to enjoy after a big meal.
Cathy says
Thanks so much Annmarie! So true, a light bite is so much better after indulging in a big dinner.
Ellen Brown-Lowi says
Can I freeze these cookies. Lots of prep for the holidays and would like to make these ahead of time. Thanks.
Cathy says
I haven’t frozen these cookies, but meringues in general can be frozen. As soon as they are cooled, pack them in layers between parchment paper in an airtight container and store them in the freezer. Defrost them in the container at room temperature. The exterior might be a little chewy and less crisp after freezing. You can also store them in an airtight container at room temperature for 3 days. Let me know how it goes!
Alexandra says
These are so pretty! We don’t celebrate Passover, but these cookies would be perfect for a ladies’ brunch 🙂
Cathy says
No occasion needed for these Alexandra. Thanks!