Fudgy Double Chocolate Meringues (Gluten Free)

5 stars based on 1 votes

double-chocolate-meringues

No flour, no butter and yet these are delicious chocolate cookies — delicate and crisp on the exterior and rich and fudgy on the interior. The recipe is adapted from Alice Medrich’s cookie book, Chewy Gooey Crispy Crunchy, and they’re hands down the best chocolate meringues I’ve ever tried. Unlike most similar recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, melt-in-your-mouth cookies. They also happen to be gluten free — no strange substitutions, just naturally that way.

It’s important to use a good quality chocolate in these cookies because, with so few ingredients, the flavor of the chocolate really shines through. I like Ghirardelli. (If you are following a gluten free diet, be sure your chocolate is gluten free.)

Begin by finely chopping the chocolate.

Gently melt it in the microwave by blasting in 20-second intervals, stirring in between. This method keeps the chocolate from scorching.

Next, separate the egg yolks from the egg whites. My method is to crack the egg in half, and then pour the egg from one broken shell into the other, letting the white fall into the bowl below while keeping the yolk intact in the shells as I pour. Be sure that not even a trace of egg yolk gets into the egg whites, as even a tiny bit of fat will prevent them from stiffening. (Additionally, be sure your bowl and beaters are squeaky clean, and avoid plastic bowls which always hold a trace of residue.) Discard the yolks or save for something else.

Combine the egg whites with salt, cream of tartar and vanilla and beat until soft peaks form.

Soft peaks will barely hold their shape (see below).

Gradually add the sugar and continue beating until stiff peaks form. As you can see below, stiff peaks hold their shape when you lift the beaters out of the bowl.

Add the melted chocolate and chocolate chips.

And gently fold…

Until the mixture is uniform in color.

Drop tablespoons of batter on parchment lined baking sheets.

And bake for 8-10 minutes, until the tops are crisp but the insides are gooey and soft when you press on them.

Enjoy!

Recipe adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy. My only changes were to add a pinch of salt and swap out the walnuts for milk chocolate chips to make them kid-friendly.

Fudgy Double Chocolate Meringues

Servings: About 32 cookies
Total Time: 30 Minutes

Ingredients

  • 6 ounces semisweet chocolate, finely chopped (best quality, such as Ghirardelli)
  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1/4 cup sugar
  • 1/2 cup milk chocolate chips (best quality, such as Ghirardelli)

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Place the chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
  3. In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters. Gradually add the sugar, continuing to beat until stiff peaks form when you lift the beaters. Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform.
  4. Immediately drop tablespoons of batter about 1-inch apart on prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (they crumble easily).

Reviews & Comments

  • 5 stars

    Another Yummy Winning Recipe!!!

    - Deb on August 4, 2014 Reply
  • These taste lovely! I made them twice the size, but silly me I also doubled the cooking time, and I think they’re too hard. I also swapped the chocolate chips for white chocolate fudge.

    - Angela on April 26, 2014 Reply
  • I made them for Passover without cream if tartar and they were wonderful. They froze well separated by parchment. Yum!

    - Shoshi on April 20, 2014 Reply
  • Can we hand beat the cream of tartar,egg white and vanilla

    - Aaron on December 16, 2013 Reply
    • Hi Aaron, Yes, but your arm may get tired :)

      - Jenn on December 17, 2013 Reply
  • These were absolutely delicious! I tried travelling with them, but they didn’t fare as well on the road – I definitely recommend eating them day-of!

    - Michelle on November 5, 2013 Reply
  • I have made these cookies several times! They are super easy to make and delicious! Plus gluten free!

    - Katz on October 23, 2013 Reply
  • These were so easy to make, and I loved how they melted in your mouth. Plus they are a great gluten free option!

    - Amy on March 9, 2013 Reply
  • I made these for passover, and they are wonderfully delicious, but they do not travel well. Make sure to make them the day that you will be serving them!

    - MichelleH on March 9, 2013 Reply
  • Hi Jenn; I was wondering if I could replace the sugar with Stevia instead?

    - Debbie on January 13, 2013 Reply
    • Hi Debbie, I wish I could be more helpful but I’ve never baked with Stevia. Sorry!

      - Jenn on January 14, 2013 Reply
  • Thanks for publishing the perfect recipe…not just chocolate, but DOUBLE CHOCOLATE!! Mmmmm

    - Holly on October 2, 2012 Reply
  • love that these are gluten free. From the looks, they look so delicious. Fairly straightforward to make too

    - R Hicks on June 27, 2012 Reply
  • Loved this recipe! I made them for my best freind on her birthday – she has a gluten allergy and sickle cell anemia, she spent her birthday June 20th in the hospital so I was glad to surprise her with these yummy treats when she got discharged.

    - Rachel Munyon on June 23, 2012 Reply
  • I usually make a double batch so I have them left over. They last for days without crumbling. Love, love, love them!!! Thanks again for the recipe

    - barbara Wood on May 18, 2012 Reply
  • These were unbelievably delicious, and easy to make as well! Just be sure to eat them the day of – no leftovers allowed (mine crumbled by the end of the day!)

    - Michelle on May 18, 2012 Reply
  • These are so delicious! My husband loves meringues, so adding the chocolate made them all the more amazing.

    - Toni on May 16, 2012 Reply
  • I made these for my mom for Mother’s Day…she loves them! She loved the contrast between the fudgy center and the crisp outside. I will definitely make this again…yummy!

    - Emily on May 15, 2012 Reply
  • These are very easy to make and light. Loved them.

    - Patricia West on May 15, 2012 Reply
  • I LOVE these cookies!! I have made them several times now and will be making them next Sunday for a ladies’ tea. Thank you!

    - Pamela McAlpin on May 15, 2012 Reply
  • Oh YUM! Will definitely be making these tomorrow, thanks.

    - Gill on April 17, 2012 Reply
  • just made them again today. Unbelievable!! sooo good

    - barbara Wood on April 13, 2012 Reply
  • I made these last night and while they are incredibly delicious, I must have done something wrong. Mine look nothing like the picture — the batter was rather dry and pasty and the cookies came out flat. The texture was more that of a regular, chewy cookie. They still got rave reviews, but I want that meringue crunch then give. Thoughts???

    - Debi on April 13, 2012 Reply
    • Hi Debi, The batter for these is a bit thick (much different than typical meringues). Also, because of the added chocolate, they are more fudgy and soft than crisp. But that doesn’t explain why yours looked so different. Are you sure you measured the chocolate correctly?

      - Jenn on April 13, 2012 Reply
      • I seem to have figured these out and they’re now a staple. Always get rave reviews. I find that the key is to move a little quickly once the batter is finished to get the cookies onto the sheet and into the oven. Love them!!

        - Debi on March 9, 2013 Reply
  • These were amazing! My family ate them before I could serve them so I had to make another batch and they came out better! I whipped the egg whites longer. Can’t wait to have these again!

    - Kim on April 11, 2012 Reply
  • Mmmm, these are low fat right? Don’t tell if they aren’t. I still love them!

    - Karen Kelly on April 5, 2012 Reply
  • Hi Jenn So excited to have a gluten free desert!!! I am making these for passover. Thanks so much for posting this I will let you know how I do!!

    - Kim on April 5, 2012 Reply
  • I’ll let you know!

    - Sue canvasser on April 4, 2012 Reply
  • Just made them & they turned out great! Very quick and easy.
    The yield was only about 20 cookies, not 32, using a tbsp. of batter per cookie. Maybe longer beating of the eggs & sugar would have increased the volume of the batter?

    - Nancy on April 4, 2012 Reply
    • Hi Nancy, Did you use large eggs? Otherwise, could be a few things…did you measure the tablespoons? Even using heaping tablespoons will result in significantly less cookies. (For the record, I would never actually measure my cookies; I only mention it for the sake of figuring this out :)) You may need to beat the eggs and sugar a little longer…also, stirring instead of folding the mixture could deflate the batter a bit. Hope that helps and glad you enjoyed them!

      - Jenn on April 5, 2012 Reply
      • Thanks for the suggestions. I did use large eggs, but I can see how slight variations in size can make a big difference. I guess this means I’ll just have to make another batch of these delicious cookies, with your other suggestions in mind, and see what happens! Thanks!

        - Nancy on April 11, 2012 Reply
  • Can I freeze these?

    - Sue canvasser on April 1, 2012 Reply
    • Hi Sue, I’ve never tried freezing these cookies so I can’t say for sure, but I think they’d lose their delicate texture if frozen.

      - Jenn on April 2, 2012 Reply
  • I made these yesterday!!! OMG they are unbelievable. Will make them often

    - barbara Wood on April 1, 2012 Reply
  • You’ve just made me and my three daughters very happy. Yay! This looks fabulous. Can’t wait to make them. Thank you for the recipe.

    - Laura Black on March 30, 2012 Reply
  • For Passover you would have to substitute cream of tartar with potato starch……..not sure if Ghiradelli is okay for Passover………..

    - Ada on March 29, 2012 Reply
  • YUM!!

    - Heidi on March 29, 2012 Reply
  • These look great. I have one note to add – baking them is always great and quick, but if you preheat the oven to 350 and then turn it off when you put them in and leave them overnight in the oven they are fabulous. I think you can really tell a difference. However, I have never done that with melted chocolate so perhaps it would be different.

    - Lauren on March 28, 2012 Reply
    • Hi Lauren, Yes, I use that exact method for my basic meringue cookies with chocolate chips, a.k.a. Forgotten Kisses. It wouldn’t work well for this recipe because the texture is fudgy instead of crisp throughout…in other words, you don’t want to dry them out. But you’re right, the slow bake method is definitely best for traditional meringues.

      - Jenn on March 28, 2012 Reply
  • Hi Jenn!
    Can’t wait to make these for my family’s Easter get-together this year! I always try to come up with something special and new (last year it was macarons), and these will be absolutely PERFECT!

    - Michelle on March 28, 2012 Reply
  • Jenn! These look absolutely perfect. I am meringue-obsessed, and with chocolate…hooray!

    - Shauna on March 28, 2012 Reply
  • Sounds great. Will have to make them

    - barbara Wood on March 28, 2012 Reply

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