ingredients
  • high quality semisweet chocolate 6 oz
  • large egg whites at room temperature 2
  • Cream of tartar 1/8 teaspoon
  • Vanilla Extract 1/2 teaspoon
  • Pinch salt
  • Sugar  1/4 cup • 470 kcal
  • high quality milk chocolate chips  1/2 cup
Calories refers to 100 gr of product

If you’re looking for a unique sweet treat that is a show stopper, this recipe for double chocolate meringue cookies is just what you’re looking for. We guarantee these double chocolate meringue cookies are unlike any other cookies you’ve had. They have a crispy, crunchy exterior with a melt in your mouth, fudgy interior, giving you a rich, decadent dessert that will satisfy any chocolate craving. Don’t let the meringue intimidate you – this recipe is quick and easy, requires minimal ingredients, and is free of butter and flour, making this a gluten-friendly treat!

Ingredients

This double chocolate meringue cookie recipe starts with

  • two egg whites at room temperature
  • vanilla
  • cream of tartar: one of the most necessary ingredients as it stabilizes the egg whites in the process of making the meringue
  • sugar
  • a pinch of salt
  • rich melted chocolate
  • sweet milk chocolate chips.

What makes this recipe unique is using high quality semisweet chocolate as opposed to cacao powder, leaving you with a much deeper chocolate flavor.

How to Make Double Chocolate Meringue Cookies

Before prepping your ingredients, preheat the oven to 350 degrees and line two baking sheets with parchment paper.

To begin, break your semisweet chocolate into pieces in a microwave safe bowl.

Microwave for 15-20 second intervals, stirring between until it’s soft but not completely melted. Continue stirring the chocolate until fully melted. This step helps prevent any scorching or overheating of the chocolate.

Set your melted chocolate aside and begin making your meringue. Combine your room temperature egg whites, cream of tartar, vanilla, and salt in a large mixing bowl.

Begin beating with a hand mixer until the mixture starts to foam.

Gradually add your sugar, about 1tbsp at a time, and continue beating until stiff peaks form and the meringue is bright white with a glossy appearance.

Continue by adding your melted semisweet chocolate and chocolate chips to the meringue.

Gently fold the chocolate and chocolate chips into the meringue with a spatula.

You are done folding once the mixture is a uniform color. It’s important to not overmix as it will lose too much air and its fluffy texture.

Line two pans with parchment paper and gently dollop 1 heaping tablespoon per cookie onto the baking sheet. Be sure to leave space between each cookie.

Bake at 350 degrees for 8-10 minutes until the cookies look crispy on the outside but are soft in the middle when you press down on them. Allow the cookies to cool and enjoy!

Tips

When making the meringue, avoid adding the sugar too quickly as it can knock all of the air out of the foam. Instead gradually add 1tbsp at a time while beating.

It’s important to ensure that your egg whites are at room temperature for about 15-20 minutes. This helps produce an airier texture than cold egg whites would.

Don’t overfold when you are folding in your chocolate and chocolate chips. If you overmix at this stage you will lose too much air in the meringue and it will affect the final outcome. The best way to avoid this is to gently fold with a spatula and quit once you reach a uniform chocolatey color.

The best way to store these cookies is in an airtight container. Although, be careful not to stack the cookies as they crumble and can easily break.

You can substitute the milk chocolate chips for dark chocolate chips, white chocolate chips, or even nuts depending on your preference.

Instructions

Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

Break your semisweet chocolate into pieces in a microwave safe bowl and microwave for 15-20 second intervals, stirring between until it’s soft but not completely melted. Continue stirring the chocolate until fully melted. Set aside.

In a large mixing bowl, combine your room temperature egg whites, cream of tartar, vanilla, and salt.

Begin beating with a hand mixer until the mixture starts to foam.

Gradually add your sugar, 1tbsp at a time while beating.

Continue mixing until stiff peaks form and the meringue is bright white with a glossy appearance.

Add your melted chocolate and chocolate chips to the meringue and gently fold until you reach a uniform color.

D​ollop 1 heaping tablespoon per cookie onto the baking sheet. Be sure to leave space between each cookie. The mixture should make about 18-20 cookies.

Bake for 8-10 minutes until the cookies look crispy on the outside but are soft in the middle when you press down on them. Allow the cookies to cool completely before serving.

Notes

These cookies are naturally gluten free, but be sure to check your other ingredients as gluten can sneak into unexpected household items.