Chocolate Meringue Cookies

5 from 9 votes

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Chocolate meringue cookies are light, chewy and naturally gluten free. Make this cookie recipe for yourself or to give as holiday gifts!

stack of chocolate meringue cookies


This holiday cookie recipe is one from mom’s collection, which she passed down to me. Who knew people were making gluten free cookies back in the 60’s?!

My mom’s family originally came from a prestigious neighborhood in Boston, Massachusetts named Beacon Hill, and because my mom calls them Beacon Hill Cookies, I am assuming that is their origin.

Meringue is really popular during the holidays. I use it to make everything from these cookies to the topping on my sweet potato casserole for Thanksgiving.

hand holding chocolate meringue cookie with bite taken

Chocolate Meringue Cookies

This recipe starts with making batter for traditional meringue cookies. Meringue is made by whipping egg whites and salt at high speed, then slowly incorporating sugar into the mixture. As a result, air is incorporated into the whites, causing them to become light and fluffy.

Ingredient notes and substitutions

To assist the meringue in holding its shape, a little white vinegar is added, along with vanilla extract for flavor.

To create the chocolate flavor in chocolate meringues, all that’s needed is some type of chocolate or cocoa powder to incorporate into the mixture. I like to use rich, dark chocolate, but any milk or dark chocolate can be used.

Unlike many chocolate meringue cookie recipes, this one doesn’t call for cocoa powder. Cocoa is fine for making things like Mexican hot chocolate and the sauce for pork mole negro, but I think using it in baked goods makes them dry out. Using only melted chocolate results in a rich, deep flavor packed into melt-in-your-mouth meringues.

To add a little crunch into the chewy chocolate cookie, chopped nuts are gently folded in. I prefer walnuts but other nuts like pecans or macadamia nuts would be fantastic too.

After the batter is made, the cookie dough goes on a baking sheet and magic happens in the oven.

photo collage: making cookie batter and baking cookies on pink silicone baking mat

Recipe tips and notes

  1. Avoid using a plastic mixing bowl, and thoroughly clean the beaters and the bowl.
    Whipping egg whites is easy, but egg whites can be finicky. If there’s even a trace of fat on the beaters or in the mixing bowl, you’ll be hard pressed to get those whites fluffy.

    It doesn’t take much effort; just wash and dry them as you normally would. Then dampen a paper towel with white vinegar and use it to wipe down the bowl and beaters.
  2. Bring the eggs to room temperature before whipping.
    Cold eggs are more difficult to whip, so bring your eggs out of the fridge about 20 minutes before you start making the meringue.
  3. Be sure there are no yolks mixed in with the egg whites.
  4. Incorporate the sugar into the whipped egg whites slowly. If you dump all of the sugar in at once, it won’t disperse through the whites, which means they won’t whip up into fluffy goodness!
stack of homemade chewy gluten free chocolate cookies

These are simply put, melt-in-your-mouth amazing. It’s almost as if when it hits your mouth it melts. A beautiful, rich chocolate flavored, meringue-like cookie, but with a little heft from the chopped walnuts. Just amazing.

If these cookies don’t seem right for the holidays, make some Mexican wedding cookies, this homemade cannoli recipe, or dark chocolate peanut butter cookies!

stack of homemade cookies next to glass of milk
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This recipe, originally published on Kevin is Cooking Sept. 1, 2017 was last updated with new content Oct 13, 2021.

stack of chocolate meringue cookies

Chocolate Meringue Cookies (Gluten Free)

5 from 9 votes
Chocolate meringue cookies are light, chewy and naturally gluten free. Make this cookie recipe for yourself or to give as holiday gifts!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Instructions 

  • Preheat the oven to 350˚F.
  • Melt chocolate in microwave with power setting set at 5 and 30 second blasts. Stir and heat again until smooth. (See Note 1)
  • Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form. (See Note 2)
  • Beat in the vanilla and vinegar (See Note 3)
  • Fold in the chocolate and walnuts.
  • On a greased cookie sheet drop by tablespoon full and bake for 10 minutes. Let cool completely. Makes 3 dozen.

Notes

1. Feel free to melt chocolate in a double boiler, or a metal bowl over boiling water. 2. For peaks – turn beater off and pull straight up, if this forms a peak you are good. 3. You may substitute Cream of tartar for the vinegar though add it with sugar. This helps stabilize the egg white to hold their whipped shape.
 

Nutrition

Calories: 93kcal | Carbohydrates: 14.3g | Protein: 1.1g | Fat: 3.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.1g | Cholesterol: 1.9mg | Sodium: 39.9mg | Fiber: 0.4g | Sugar: 13.4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Desserts
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
chocolate meringue cookie with glass of milk

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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48 Comments

  1. So, my grandma taught me to make these we use pecans and coconut along with the chocolate. The recipe was lost with my memory so thanks for filling in the holes.

  2. 5 stars
    My middle sister is a fabulous Baker. I am now, sadly, gluten free. She brought these cookies to a family event. These cookies have renewed my will to live. They are so scrummy (scrumptious and yummy), I am going to try and make them myself. Wish me (and my neighbours) luck. Bless you, and your recipes.