These flourless Chocolate Meringue Cookies are beyond irresistible! They’re loaded with walnuts and have a crispy exterior and chewy chocolatey center that’s addictive.
For more scrumptious desserts, try this amazing recipe for Nutella Baklava and these Amaretti Cookies.
Table Of Contents
Recipe Details
Everyone knows that meringue cookie recipes are delicious, but adding walnuts and chocolate takes these Chocolate Meringue Cookies to another level! They’re flourless, gluten-free, and absolutely delicious.
- TASTE: The sweet flavor of the chocolate with the light nuttiness of the walnuts makes these airy cookies scrumptious.
- TEXTURE: These Chocolate Meringue Cookies have a light crunchy exterior and a soft chewy interior. The combination is so good!
- TIME: These will only take 30 minutes to make.
- EASE: This cookie recipe is so simple and straightforward. You’ll have no trouble making these amazing meringue cookies just right.
What You’ll Need
Ingredient Notes
- Large eggs- Large egg whites are what create the light and airy meringue when whipped with sugar. Make sure to separate the whites from the yolks carefully.
- Chocolate- I used semisweet chocolate chips because the chips melt quickly. Semi-sweet is good since the meringue already has sugar and it won’t make these cookies too sweet.
- Walnuts- Avoid salted nuts since we want to control the salt content. Raw walnuts are good, chopped so they easily mix into the cookie dough.
Add-ins and Substitutions
- Substitute other chocolate- You can also make these Chocolate Meringue Cookies with dark chocolate, milk chocolate, white chocolate, or cocoa powder.
- Add other flavors- Make these cookies with salted caramel, peppermint, coffee, orange, or other extracts and flavorings.
- Skip the chocolate- You can make these meringue cookies with just vanilla extract and no chocolate at all. Add food coloring to create a pretty presentation.
- Substitute other nuts- Besides walnuts, you can try this recipe with almonds, pecans, hazelnuts, cashews, or macadamia nuts. Just remember to chop them up.
How to Make Chocolate Meringue Cookies
- Melt the chocolate. Melt the chocolate chips in a bowl in the microwave and let it cool down to room temperature.
Pro Tip: Only melt the chips about 75% and then mix, allowing the heat of the melted chocolate to finish the job. This keeps them from burning.
- Beat the eggs. Meanwhile, using an electric mixer, beat the egg whites and sugar until stiff peaks form in the mixture. Then add in the vanilla extract and melted chocolate.
- Add the nuts. Add the walnuts to the meringue and gently fold it together just to combine.
- Bake. On a cookie sheet with nonstick foil or parchment paper, scoop a tablespoon-sized scoop of the cookie batter. Then bake the cookies for 12 minutes at 350 degrees Fahrenheit.
Recipe Tips
- Separate the egg whites carefully- Even a little egg yolk will cause the egg whites not to stiffen when mixed. Try cracking the egg and pouring the egg yolk between the shells until all the white falls into the bowl.
- Don’t beat the eggs too fast- Meringue cookies can become flat if you beat the eggs at high speed, which incorporates big air bubbles that burst, flattening the cookies.
- Chop the walnuts smaller- Keep the chopped walnuts on the smaller size so they don’t overpower the cookies, and also don’t overwhelm the light meringue.
- Fold the meringue- As you mix in the chocolate and walnuts, fold the meringue gently so you don’t deflate it by mixing everything in too forcefully.
FAQs
Meringue cookies will look dry on top when they are done. They should be light, but also firm, so when you lift them off the baking sheet, they come away easily.
If you don’t beat the egg whites into stiff peaks, they will flatten and not have the lovely smooth appearance you expect. Even with walnuts in them, these Chocolate Meringue Cookies have a rounded, glossy top. Make sure you beat the egg whites on medium speed until they become stiff and fluffy.
Serving Suggestions
These Chocolate Meringue Cookies are so delicious and pair well with all kinds of sweets. They’re the perfect dessert to bring to family gatherings, potlucks, or to just enjoy with an afternoon coffee.
- Cakes: Serve them with a slice of Tiramisu Cake (VIDEO), Chocolate Cheesecake Bars, or some Chocolate Lava Cake (Video).
- Pies: Pair these chocolate cookies with fruity Homemade Apple Pie, Mini Fruit Tarts, or Simple Cherry Pie.
- Cookies: These Chocolate Meringue Cookies are great with Amaretti Cookies (VIDEO), Keto Peanut Butter Cookies, or Chewy Nutella Cookies.
- Drinks: Enjoy a cookie with your afternoon tea or coffee. Try this Iced Caramel Macchiato, Caramel Frappuccino (Starbucks Copycat), or some Hot Chocolate with it.
Make This Recipe in Advance
Make ahead: You can make these cookies in advance, but keep them in an airtight container to avoid staleness or softening.
Storing: You’ll want to keep these Chocolate Meringue Cookies in an airtight container at room temperature for up to 1 week.
Freeze: Personally, fresh meringue cookies are always the best. However, you can freeze these meringue cookies for up to 3 months once cooled, in a freezer-safe container or ziplock bag.
More Yummy Cookies!
Watch Video Recipe Here
Full Recipe Instructions
Chocolate Meringue Cookies
Ingredients
- 2 egg whites
- 1/2 cup sugar
- 6 oz semisweet chocolate
- 3/4 cup walnuts chopped
- 1/2 tsp vanilla extract
Instructions
- Melt the semisweet chocolate chips and let it cool down to room temperature.
- Meanwhile, using an electric mixer beat the egg whites and sugar on medium-high speed until it becomes a stiff, fluffy consistency.
- Then add in the vanilla extract, chocolate, and walnuts and stir just to combine.
- Line a cookie sheet with nonstick foil and scoop out 1 tbsp-sized scoops of the cookie batter onto the baking sheet.
- Bake the cookies 12 minutes at 350 degrees Fahrenheit.
Notes
- Separate the egg whites carefully- Even a little egg yolk will cause the egg whites not to stiffen when mixed. Try cracking the egg and pouring the egg yolk between the shells until all the white falls into the bowl.
- Don’t beat the eggs too fast- Meringue cookies can become flat if you beat the eggs at high speed, which incorporates big air bubbles that burst, flattening the cookies.
- Chop the walnuts smaller- Keep the chopped walnuts on the smaller size so they don’t overpower the cookies, and also don’t overwhelm the light meringue.
- Fold the meringue- As you mix in the chocolate and walnuts, fold the meringue gently so you don’t deflate it by mixing everything in too forcefully.
Nutrition
This post was originally posted on May 19, 2017, we’ve tweaked it a bit since.
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Eiana says
I have made these a couple times and every time I make them, they are flat and hollow on the inside. I baked them on both parchment paper and silicone mats. Most of the time they stick even after baking them much longer then 12 minutes. Any idea why I am having these two issues?
Dina says
Hmm thats interesting. There is a chance you might need to increase the oven temperature. I would try baking these at 370 and see if that helps. Let me know how it goes 🙂
Van says
I just made it, it was an amazing recipe. Thank you for sharing!
Dina says
You are very welcome! Thank you for giving my chocolate meringue cookie a try. Happy to hear you found this recipe amazing! Thank you so much for your kind words! 🙂
Judy S says
Easy to make and delicious. My sister in law has gluten issue. These cookies are her favorite. Thank you.
Dina says
That’s amazing Judy! Thank you for the kind feedback!
Diana Francis says
Loved the texture & taste. Yummy
Dina says
Hi Diana 🙂 Awesome to hear you loved the texture and flavor of these chocolate meringue cookies! Thank you for your feedback. 🙂
Irene Prins says
Hi. I made these cookies for a cookie exchange at work. They were very good but I had a problem. The chocolate seized when I added it to the egg whites. Why would that happen?
Dina says
Hmm that’s very odd Irene. There is a chance that the chocolate was too hot?
Lily says
Taste delicious
Dina says
Thank you Lily! 🙂
Marlene says
These look so good and I want to make these today but I rarely have bar chocolate on hand, just a few chocolate chips. Would this work if I substituted cocoa powder and maybe a little oil? (I’m also making them keto friendly). Thanks
Dina says
Hi Marlene, Thank you! I have not tested this with cocoa powder and oil so I can’t say what the results would be. But I think the fat in the oil might mess with the meringue. Typically if you make anything meringue you would want to avoid anything with fat in it. I hope the helps.
JoAnn says
I made the cookies any they were
Really good but mine were not chewy in the middle just crispy. I’m not sure what went wrong
Dina says
Hi JoAnn, it sounds like your cookies might have overbaked a little. Every oven runs a little differently. Next time try to bake it a little less in the oven. I hope that helps 🙂
Marge says
I need to cut out sugar. Which “artificial” sweetener as anyone tried. I use monk fruit mainly as my sweetener. Also very allergic to walnuts and not a fan of pecans, will that change the cooking consistency of the cookies.
Dina says
Hi Marge, monk fruit sweetener will work great. I have not tried this recipe without the nuts so I am not too sure how it would change the flavor and texture.
Mary says
I had five egg whites left over from another recipe (and I always have a bag of walnuts in my fridge) so I made 2 1/2 times this recipe! I was a little worried that I’d have a lot left over and they would not keep overnight but no way! My little square dance group gobbled them up and praised them highly! They were convinced I had done something complicated to get the soft interior and the crispy outside. The 2 1/2 recipes were gone in an evening. A great go-to meringue recipe!
Dina says
Wow Mary, that is amazing! I am so thrilled that everyone loved these easy cookies! Thank you for your awesome feedback. It means so much to me!
Lily says
This really is a quick and easy dessert!
Dina says
Thank you, Lily! Glad to hear you enjoyed these chocolate meringue cookies! Thank you for taking the time to leave your awesome feedback! 🙂
Lena says
These are SOOOO good!!! 😋 I love chocolate and anything with nuts 👍🏻 Yum yum yum!! I made these for a shower and they were a huge hit!! About to make some right now again 😏
simplyhomecooked says
Thank you for the awesome feedback Lena! You are so sweet. I am so happy that you enjoyed this recipe 🙂
Vanessa says
Can I substitute pecans or almond for the walnuts. Not a fan of walnuts
simplyhomecooked says
Hi Vanessa, you can use pecans instead. They are the closest thing to walnuts 🙂
Ann L. Tritscheller says
doubled recipe and it didn’t work
simplyhomecooked says
Hi Ann, I’m sorry to hear that. Could you explain what exactly went wrong? I would love to help you, But I am not really sure what you mean by “it didn’t work”.
Elena says
Made these today! They were amazing ! So easy to make and easy to follow the recipe . This is a must try! I’ll be saving it to my favorites . Next party watch out I’ll be bringing some Yummmmsters! Thank you!
simplyhomecooked says
Thank you so much for the amazing feedback Elena! I’m thrilled to hear you enjoyed the chocolate meringue cookies so much!
Carina Zhukovskiy says
My husband made these today and they are DELICIOUS! If he can do it, so can you!
Quick and easy to follow recipe too!
simplyhomecooked says
Hi Carina, thank you so much for taking the time to leave such awesome feedback! I’m glad you guys enjoyed this chocolate meringue cookie recipe! I hope you find many other recipes that you can enjoy 🙂
Nata says
After I put it in the over it just melted and did not hold it’s shape do you know why?
simplyhomecooked says
Hi Nata, it’s normal for them to spread out a little. How flat were your cookies?
Nina says
When I made these cookies first time I had the same problem. Maybe your chocolate was too hot and it ruined the texture of the meringue.
Diana says
Hi Dina! I just found your blog, and love it. Can’t wait to make your recipes. Thank you dear! Keep it going!!:)
simplyhomecooked says
Thank you Diana 🙂 I’m so glad you found my blog!