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4 from 1 vote
Chocolate Meringue Cookies dusted with confectioners sugar piled in a pretty white bowl.
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
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.