Chocolate Meringue Cookies
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Chocolate meringue cookies are a delicious gluten-free treat! They’re crispy, on the outside, a little chewy and nutty on the inside. I love a meringue. I like them crispy. I like them chewy. Adding chocolate and nuts takes them to another level. Meringues are also a relatively low calorie treat if you have a sweet tooth. (This post was originally published on April 25, 2012.)
Ingredients for chocolate meringues
- 3 extra-large egg whites. Since eggs can vary in size, I measured them. 3 extra-large egg whites is 1/2 cup. You may need 4 large egg whites. Room temperature egg whites are best for maximum volume.
- 1 1/2 cup powdered sugar, sifted
- 1/4 cup Dutch-process cocoa. (You can use regular unsweetened cocoa powder, but the color of the meringues will be lighter. See notes below)
- 1 1/2 cups chopped walnuts. the Cake Boss uses walnut halves, but I prefer chopped walnuts as it’s easier to distribute the nuts in the meringue.
- 1/2 teaspoon freshly squeezed lemon juice. (Not bottled)
- 1/4 teaspoon cream of tartar
What is Dutch process cocoa?
Dutch process cocoa is darker and smoother in taste than natural cocoa. Dutch cocoa goes through an alkalizing process which reduces its acidity.
If you have an older recipe, say from your mom or grandma, chances are it was made with “natural cocoa”, and most likely the Hershey’s cocoa that comes in a brown can. “Dutched cocoa” can also be called “European style”, “black” or “rouge” cocoa. The differences between natural and Dutch cocoa are more crucial in baked goods, but for this recipe, the Dutch cocoa gives the meringues a deep, dark chocolate color. When I’ve made them with natural cocoa, they lighter in color and almost a grey-ish brown. I like the look of the dark or Dutch cocoa for this recipe. You can learn more about Dutch Chocolate here.
What can I make with leftover egg yolks?
When I have leftover egg yolks, I make Hollandaise Sauce. When I make Hollandaise Sauce and have leftover egg whites, I Meringues. Win-win.
Why aren’t my meringues crispy?
Humidity and baking are not a great match. But sometimes you want to bake in the middle of the summer. The ideal temperature or conditions for baking are dry. When I make them in the middle of the winter, the result is a crisp and delicate cookie. When I make them in the summer, when it’s more humid, I’ll usually end up with chewy chocolate meringue cookies. Both versions are delicious. Another reason they may not be crispy is not baking them long enough. If you like crisp interiors, cook the meringues a bit longer. If you prefer chewy interiors, pull them out a bit earlier.
Why didn’t my meringues whip?
If you want Perfect Meringues, it’s important to make sure that there is no trace of grease on your whisk attachment or mixing bowl. Before I make meringues, I rinse the mixer bowl with hot water, wipe the bottom of the bowl with a little white vinegar, then rinse off any extra moisture with dry with a clean towel. It takes an extra five minutes, but it can be the difference between success and failure.
How to make chocolate meringues
- Position a rack in the center of the oven and preheat to 325* F.
- Put the egg whites, cream of tartar, and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks)
- Whip whites on low speed for 2 minutes, and then increase to high speed. Whip until stiff shiny peaks form, about 5 minutes.
- Sift the sugar and cocoa powder into a bowl.
- Carefully fold into the whipped egg whites with a silicone spatula until the batter is smooth and shiny.
- Carefully fold in chopped walnuts, until they are well coated with batter, and no white streaks remain.
- Line cookie sheets with parchment paper or use silpat, Drop heaping tablespoons of batter onto a baking sheet 1/2″ apart.
- Bake at 325 degrees F. until the meringues have crisp edges, and the bottoms of the cookies start to pull away from the parchment paper,15 to 20 minutes.
- Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a wire rack and let them cool.
- Store meringues in an airtight container at room temperature.
Looking for more gluten free recipes?
Gluten free Pumpkin Spice Doughnuts
Chocolate Brownie Clusters from Baking with the Cake Boss
Ingredients
- 3 extra-large egg whites (about 1/2 cup or 4 ounces)
- 1/2 teaspoon lemon juice freshly squeezed
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups chopped walnuts
- 1/4 teaspoon cream of tartar
Instructions
- Position a rack in the center of the oven and preheat to 325* F.
- Put the egg whites, cream of tartar, and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks)
- Whip whites on low speed for 2 minutes and then increase speed to high. Whip until stiff peaks form, about 5 minutes.
- Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Carefully fold in chopped walnuts, until they are well coated with batter.
- Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter 1/2" apart.
- Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
- Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack, and let them cool.
- Store in an airtight container for up to one week.
Notes
- It’s important to make sure that there is no trace of grease on your whisk attachment or mixing bowl. Before I make meringues, I rinse the mixer bowl with hot water, wipe the bottom of the bowl with a little white vinegar, then rinse off any extra moisture with dry with a clean towel. It takes an extra five minutes, but it can be the difference between success and failure.
- Substitute chopped pecans, hazelnuts or pistachios for the walnuts.
- Add chocolate chips or espresso powder for chocolate chip or mocha meringues.
Thank you for sharing the recipe, I discovered a new dish.
Just what I was looking for! What a great recipe for leftover egg whites! Adding this recipe to my favorites! Thank you!
Thanks!
Thanks! My son likes it
I have to make these!
Addictive cookies, not sure whether I should say thank you or not! Any time I have leftover egg whites, I’m making these! So good!