Chocolate Meringue Cookies (Gluten-Free)
These chocolate meringue cookies are made with just six simple ingredients — egg whites, sugar, melted chocolate, nuts, salt, and vanilla. They’re crisp on the outside, slightly chewy on the inside, and entirely flourless. The light texture and rich chocolate flavor make them a perfect sweet treat for any occasion.
These chocolate meringue cookies are a classic treat that’s naturally gluten-free and surprisingly easy to make. With only a handful of ingredients, they whip up quickly and bake in under 10 minutes. Melted semisweet chocolate gives them a rich flavor, while beaten egg whites provide the light, airy texture that meringue lovers crave.
Feel free to customize the cookies to suit your taste — swap the nuts for mini chocolate chips or toffee bits, or leave them out entirely. Either way, these cookies are crisp on the outside and slightly chewy on the inside, making them an irresistible chocolate fix without the fuss of flour or butter.
What You’ll Like About These Cookies
Light and crisp. A crackly exterior with a soft, chocolatey center.
Gluten-free and simple. No flour needed—just six basic ingredients.
Quick to make. The batter comes together fast and the cookies bake in minutes.
Ingredient Notes
- Semisweet chocolate chips: Melted and cooled before folding into the meringue; creates chocolate streaks and adds depth.
- Egg whites: Room-temperature whites whip to more volume and structure.
- Salt: Enhances flavor and helps stabilize the meringue.
- Granulated sugar: Dissolves into the whites, giving the cookies gloss and crispness.
- Vanilla extract: Adds warmth and rounds out the chocolate flavor.
- Pecans or walnuts: Optional; finely chopped nuts add pleasant texture and contrast.
Steps to Make Chocolate Meringue Cookies
- Preheat the oven and prepare baking sheets with grease or parchment.
- Melt the chocolate chips and set aside to cool briefly.
- Beat the egg whites with salt until foamy.
- Gradually add sugar and continue beating to stiff, glossy peaks.
- Gently fold in the vanilla and melted chocolate.
- Fold in chopped nuts, if using.
- Drop spoonfuls of the mixture onto baking sheets.
- Bake until the cookies are set on the outside but still soft inside.
Pro Tip:
Beat the egg whites until stiff, glossy peaks form and the sugar is fully dissolved. Properly whipped whites keep the cookies light and crisp, while underwhipped or grainy meringue can make them dense or flat.
Recipe Variations
- No-nut version. Omit the nuts for a smoother, lighter cookie.
- Extra chocolate. Fold in a handful of mini chocolate chips with the nuts.
- Mocha meringues. Add ½ teaspoon espresso powder to the melted chocolate.
- Mint chocolate. Stir in a few drops of peppermint extract for a holiday twist.
- Swirled meringues. Add the melted chocolate in streaks rather than blending fully for a marbled look.
Serving Suggestions
- Serve with coffee, hot cocoa, or a scoop of ice cream.
- Pair with fresh berries for a lighter finish.
- Add them to a holiday cookie tray for color and texture contrast.
- Choose to dust with cocoa powder for a more dramatic presentation.
How to Store
Store: Keep the meringue cookies in an airtight container at room temperature for up to 5 days. Avoid humidity, which can make them sticky.
Freeze: These cookies can be frozen in a single layer in an airtight container for up to 2 months. Let thaw at room temperature before serving.
Chocolate Meringue Cookies
Ingredients
- 3/4 cup semisweet chocolate chips
- 2 large egg whites, room temperature
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans , or walnuts, finely chopped
Instructions
- Prep the oven and pan. Preheat the oven to 325°F. Grease baking sheets or line with parchment paper.
- Melt the chocolate chips. Melt the chocolate chips in a bowl over simmering water or in the microwave oven. Set aside to cool.
- Make the batter. In a mixing bowl using an electric mixer, beat the egg whites until foamy; beat in the salt. Gradually beat in the sugar and continue beating on high speed until very thick and the mixture holds stiff peaks. Fold in the vanilla and the cooled melted chocolate. Fold in nuts.
- Bake the cookies. Use a tablespoon or scoop to drop the mixture onto the prepared baking sheets. Bake for 9 or 10 minutes, or until firm and set but still soft.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
