Chocolate Meringue Cookies
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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!
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.
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.
Recipe tips and notes
- 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. - 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. - Be sure there are no yolks mixed in with the egg whites.
- 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!
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.
Other holiday cookie recipes
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!
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This recipe, originally published on Kevin is Cooking Sept. 1, 2017 was last updated with new content Oct 13, 2021.
Chocolate Meringue Cookies (Gluten Free)
Ingredients
- 2 cups chocolate chips
- 4 egg whites (save yolks for other use)
- 1 cup sugar
- 1/2 tsp of salt
- 1 tsp vanilla
- 1 tsp cider vinegar (See Note 3)
- 1 1/2 cups walnuts chopped fine
Instructions
- Preheat the oven to 350ËšF.
- 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
Nutrition
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.
I love that this recipe was handed down from your Mom Kevin. Those are always the best recipes! These look so chocolatey and delicious. Meringues have always been one of my favorites. Can’t wait to try these!
I really do believe food is one universal thing that always brings people together and is a fantastic trigger for memories. These are a perfect example, plus it doesn’t hurt these are outrageously good. Thanks Mary Ann 😉
Beacon Hill is one of Boston’s most beautiful neighborhoods (and, as you said, maybe it’s most expensive). I love walking around and just marveling at the buildings.
These cookies are so getting made! The addition of vinegar is brilliant… never thought to do that, but it’s an excellent suggestion. I’m going to have to give it a try!
I need to one day go back there and visit Brian! Thanks and I hope you guys are warm and enjoying your weekend. 🙂
Recipes that are passed on from family are just the best!! These are Pinned and added to my ‘make soon’ list. They are simple to make, but look unbelievably good, Kevin! Love the addition of walnuts and I happen to have a huge Costco sized bag in my pantry 🙂 P.S. You’re on a first name basis in our home. We were wondering what to have the other weekend and hubby said ‘how about wings with Kevin’s sauce’ (that’s the sauce from your edamame recipe). And tonight we are making your meatball and sauce recipe from what you recently posted along with some homemade pasta. There will be wine, of course. Happy weekend, my friend!
Thanks Dawn! First name basis, how cool is that? Hope you guys had a wonderful dinner and evening. I need to make some homemade pasta soon, it’s always fun. Cheers Dawn and hello to the hubs! 🙂
Will do 😉 And we did have a lovely weekend! We made your meatball and sauce recipes and it was freaking fantastic!!! So good that we are definitely making again. Loved it!
Ahh that makes me smile. Can you feel my appreciation through the screen. Many thanks and have a great Monday!
It’a amazing how food brings people together!
It’s always feels great when one try mom’s recipes 🙂 the cookies look fantastic! pinned!
Exactly. It’s another way to keep her memory alive. They are so good Farida! 🙂
Cool recipe – excited to try these!
You won’t be disappointed Kevin, really. These a killer! 😉
I love this cookie, it’s crispy, chewy, chocolatey and delicious all in one cookie.
Thanks Joanne, I agree! For something so good and gluten free, it’s delicious!
Love the story about your mom’s hometown and these cookies are going to appear in my kitchen toot-sweet! 😉 Fabulous new photos. I need help still in this area and you are my inspiration. P.S. I want that pink mat because Ryan and I are going to give Macarons a try soon. Have a great weekend.
Thanks Sally. All I can say on the photo aspect is practice, practice, practice. I continue to evolve and still have so much more to hone. Enjoy cooking with Ryan, cheers!
Yummy! these look so good!! again and again!
I’ll share with you Gaila! 🙂
We used to live in Back Bay in Boston so I’m loving these cookies! And they are grain free!
Thanks Karen. Plus so easy to make! I love these and am so happy to have made a new batch for the memory and the tasty goodness. 😉
What beautiful cookies! I love a recipe with a history and these are so interesting. And those gorgeous crackly tops are telling me I need to make these! Hope you have a wonderful weekend ahead!
Thanks so much, they are near and dear. Plus, beyond delicious! 🙂