Chocolate Meringue Cookies

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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

1. Whip the egg whites until they hold soft peaks.
2. Add the sugar and cream of tarter and continue to whips until you have stiff peaks.
3. Add the remaining ingredients, expect for the chocolate chips.
4. Gently fold until just combined.
5. Carefully fold in the chocolate chips.
6. 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!

• Toffee Matzo Brittle
• Coconut Macaroons
• Toasted Coconut Cupcakes
• Easter Egg Macarons
• Italian Cookies

4 from 1 vote

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Chocolate Meringue Cookies

Prep Time

10 mins

Cook Time

14 mins

Total Time

24 mins

 

A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover or a gluten-free diet.

Course: Dessert - Gluten Free

Cuisine: American

Keyword: chocolate cookies, meringue cookies

Servings: 18 cookies

Calories: 63 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 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

Instructions

1. Preheat oven to 325 degrees and line a sheet tray with parchment.
2. In a clean, dry bowl whip the eggs whites until they hold soft peaks.
3. Add cream of tarter and then sugar in a steady stream while whipping. Continue to whip until you reach stiff peaks.

4. Carefully fold in the salt, cocoa, vanilla, and espresso until fully combined. Stir in chopped chocolate.

5. 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.)

6. Bake about 15 mins or until cookies are set and just beginning to crack.

7. Cool and dust with confectioners sugar if desired. Store in a sealed container for up to 3 days.

Recipe Notes

• 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.

Nutrition Facts

Chocolate Meringue Cookies

Amount Per Serving

Calories 63 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 38mg2%

Potassium 72mg2%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 7g8%

Protein 1g2%

Vitamin A 5IU0%

Calcium 6mg1%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2016 but was republished with tips and step by step photos in April 2019.