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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Jennifer says
These are terrific cookies! Thank you for sharing the recipe.
Dina says
You are very welcome Jennifer! Glad to hear you enjoyed these chocolate meringue cookies! 🙂