Double Chocolate Meringue Cookies
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Delicate and crisp on the exterior and super fudgy on the interior, these chocolate meringue cookies melt in your mouth!
No flour, no butter and yet these are delicious chocolate cookies — delicate and crisp on the exterior and super fudgy on the interior. The recipe is adapted from Alice Medrich’s wonderful cookie book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan, 2010).
Unlike most chocolate meringue cookie recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, light-as-a-cloud, melt-in-your-mouth cookies.
How To Make Double Chocolate Meringue Cookies
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 breaking the chocolate into small pieces into a microwave-safe bowl.
Gently melt it in the microwave by blasting in 20-second intervals, stirring in between. Pull the chocolate out of the microwave when it’s about 75% melted.
Stir, allowing the residual heat in the bowl to melt the chocolate completely. This method keeps the chocolate from scorching.
Set the chocolate aside and 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; 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.
Beat until soft peaks form when you lift the beaters out of the mixture.
Gradually add the sugar and continue beating until stiff peaks form. As you can see, stiff peaks hold their shape when you lift the beaters out of the bowl.
Add the melted chocolate and chocolate chips.
Gently fold together, taking care not to deflate the egg whites.
Fold until the mixture is uniform in color, but no more.
Drop mounds of batter on parchment lined baking sheets.
Bake for 8-10 minutes, until the tops are crisp but the insides are gooey and soft when you press on them.
As mentioned above, this recipe is adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan, 2010). My only changes were to add a pinch of salt and swap out the walnuts for milk chocolate chips to make them kid-friendly. For more meringue recipes, check out my Chocolate Chip Meringue Cookies (AKA Forgotten Kisses) and Double Chocolate Pavlova.
You may also like
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- Double Chocolate Mint Cookies
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- The Best Chocolate Chip Cookies
Double Chocolate Meringue Cookies
Delicate and crisp on the exterior and super fudgy on the interior, these chocolate meringue cookies melt in your mouth!
Ingredients
- 6 ounces semisweet chocolate (best quality, such as Ghirardelli)
- 2 large egg whites, at room temperature
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Pinch salt
- ¼ cup sugar
- ½ cup milk chocolate chips (best quality, such as Ghirardelli)
Instructions
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- 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 (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1 inch apart on the 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 (don't stack them as they crumble easily).
Nutrition Information
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- Per serving (18 - 20 servings)
- Serving size: 1 cookie
- Calories: 67
- Fat: 3 g
- Saturated fat: 2 g
- Carbohydrates: 10 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 21 mg
- Cholesterol: 1 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Do you know the nutritional information for these? Thanks!
I just added it, Emily. Enjoy!
I made these for Passover and they were super easy. Everyone raved about them. They were so decadent I could see myself making them all year round. This will definitely make a repeat appearance at next year’s seder. I only wish they held up better after a day, but it’s the nature of the recipe and not any fault of yours. Every recipe I have made of yours has been spectacular. I love knowing that any recipe of yours is a guaranteed hit. So rare to find a blogger that has so many perfect recipes. Thank you.
🙂 You’re so welcome!
could i spread the meringue out flat on parchment so that it bakes in a flat sheet (like a bark) and then i could cut into rectangular/triangular pieces of meringue?
thank you.
julia
Sure, Julie – that’ll work. Enjoy!
Hello Jenn,
I have made these cookies twice so far. Each time they tasted really great but on both occasions they fell flat on their face. I make meringue on regular bases and each time it turns out perfectly but I think I’m doing something wrong at the stage of adding the chocolate, except I’m not sure what it is. Any thoughts ?
Thanks 🙂
Hi Malak, The batter for these is definitely thicker than typical meringue batter. And, because of the added chocolate, they are fudgier and more soft than crisp. But that doesn’t account for why yours were so flat. Are you sure you measured the chocolate correctly?
Hi Jenn,
Thank you so much for your response !
Im pretty sure I measured the chocolate correctly which leads me to suspect that either or both the melted chocolate temperature when I folded it in and how I folded it in (overmixing..although I stopped mixing as soon as the batter looked evenly brown).
Hi Malak, I actually don’t think you did anything wrong. Due to the fat (in the chocolate), the texture and height of these are definitely different than your typical meringue. Hope that clarifies!
Amazing cookies! Mine deflated a bit during baking and even more when they came out of the oven (ended up being ~5 mm thick) but I don’t mind one bit. They were delicately crispy on the outside, fudgy in the middle and chewy around the edges. I used leftover Christmas chocolate (maybe higher fat content in the milk chocolate deflated them?) and I can only recommend Terry’s chocolate orange in them! 😉
Would this work if I substituted Swerve for sugar?
Hi Mary, I really don’t have experience with sugar substitutes so I can’t say for sure. I’d suggest checking the Swerve package to see what the manufacturer recommends. Sorry I can’t be more helpful!
Well that came out bad!
It tastes like melted sugar with chocolate flavor and the texture is weird.
I made half a batch of this and while the batter turned out yummy and marshmallowy (made my daughter so happy cleaning off the meringue on the beaters by licking), the baked cookies did not get that crisp shell I was expecting. And they stuck to the silicon mat and baking paper. 🙁 To think I only made small mounds of them. The shell browned a bit but remained soft, even after I added a coupla minutes more baking time. Can you please help me troubleshoot? I totally want to make this again, hopefully perfect the next time.
Hi Nathalie, Sorry to hear the meringues didn’t turn out as expected! Regarding the sticking, I’d suggest using parchment paper next time. In terms of the texture, it could definitely be the heat & humidity we’re all experiencing. Meringues are best made on cool day.
These have been my go to cookies for a couple years now, especially for my husbands family who celebrates Passover! This year I’m adding the Forgotten Kisses. Made them last night. Perfection!!! And so easy! I love love love your site. Thank you so much
How far in advance can you make these?
Hi M, These meringues are best made the day of or just a day ahead.
Can I substitute Truvia for sugar in this recipe?
Hi Manelle, I don’t have any experience baking with Truvia but I don’t recommend it — meringue is finicky so I’d stick with regular sugar.
This looks like a great cookie! Can I substitute agave nectar for the granulated sugar?
Hi Christine, I haven’t tried it but would probably stick with this sugar on this one. Sorry!
Wow! Just tried one of these bad boys and they are soo good! Delicately and lighly crispy on the outside like it says and ooey gooey chocolatey on the inside. Mmmm! Super easy too. Can’t wait to bring these to Passover dinner! Love that they are gluten free!!
I have made meringues many times but never used chocolate.
How far in advance of Passover can I make these?
Hi Cecile, These are really best made fresh or just a day ahead.
Oh my gosh, just YUM! Gluten free baking usually bums me (and my kids) out. Even the wheat-eaters in our house were fighting over these. Thank you!
Hey there,
I would really like to try this recipe and noticed that nuts are not in it. How would you go about incorporating nuts into recipe? Thanks much!
Hi Samantha, I’d add a half cup of your favorite nuts along with the chocolate chips; should turn out great.
Another Yummy Winning Recipe!!!
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.
I made them for Passover without cream if tartar and they were wonderful. They froze well separated by parchment. Yum!
Can we hand beat the cream of tartar,egg white and vanilla
Hi Aaron, Yes, but your arm may get tired 🙂
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!
I have made these cookies several times! They are super easy to make and delicious! Plus gluten free!
These were so easy to make, and I loved how they melted in your mouth. Plus they are a great gluten free option!
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!
Hi Jenn; I was wondering if I could replace the sugar with Stevia instead?
Hi Debbie, I wish I could be more helpful but I’ve never baked with Stevia. Sorry!
Thanks for publishing the perfect recipe…not just chocolate, but DOUBLE CHOCOLATE!! Mmmmm
love that these are gluten free. From the looks, they look so delicious. Fairly straightforward to make too
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.
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
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!)
These are so delicious! My husband loves meringues, so adding the chocolate made them all the more amazing.
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!
These are very easy to make and light. Loved them.
I LOVE these cookies!! I have made them several times now and will be making them next Sunday for a ladies’ tea. Thank you!
Oh YUM! Will definitely be making these tomorrow, thanks.
just made them again today. Unbelievable!! sooo good
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???
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?
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!!
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!
Mmmm, these are low fat right? Don’t tell if they aren’t. I still love them!
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!!
I’ll let you know!
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?
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!
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!
Can I freeze these?
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.
I made these yesterday!!! OMG they are unbelievable. Will make them often
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.
For Passover you would have to substitute cream of tartar with potato starch……..not sure if Ghiradelli is okay for Passover………..
YUM!!
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.
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.
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!
Jenn! These look absolutely perfect. I am meringue-obsessed, and with chocolate…hooray!
Sounds great. Will have to make them