Chocolate Meringue Cookies (Gluten Free)
User Reviews
5
Chocolate Meringue Cookies (Gluten Free)
Description
These Chocolate Meringue Cookies start by melting chocolate until smooth, then preparing firm peaks by beating egg whites with salt and gradually adding sugar. Vanilla and cider vinegar are added to stabilize and flavor the meringue before folding in the melted chocolate and fine walnuts. The batter is dropped by spoonfuls onto greased cookie sheets and baked briefly to set while preserving crispness.
The cookies have a crisp exterior with a slightly chewy interior from the walnuts. The combination of smooth chocolate and crunchy nuts adds texture and depth to these airy cookies. The cider vinegar helps maintain stability in the egg whites, ensuring a well-formed meringue.
They are naturally gluten free and can be made with different chocolate types or nut varieties. Their delicate texture makes them suitable for dessert or light treats alongside coffee or tea.
Melting chocolate can be done in a microwave or double boiler. Stiff peaks are best tested by lifting the beaters to see if peaks hold shape. Cream of tartar may replace vinegar to stabilize the meringue.
Ingredients
- 2 cups chocolate chips
- 4 egg save yolks for other use, white
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp cider vinegar (See Note 3)
- 1 1/2 cups walnuts chopped fine
Instructions
- Preheat the oven to 350˚F.
- Melt chocolate in microwave with power setting set at 5 and 30 second blasts. Stir and heat again until smooth. (See Note 1)
- Beat the egg whites with the salt until foamy and slowly add the sugar. Beat well until peaks form. (See Note 2)
- Beat in the vanilla and vinegar (See Note 3)
- Fold in the chocolate and walnuts.
- On a greased cookie sheet drop by tablespoon full and bake for 10 minutes. Let cool completely. Makes 3 dozen.
Notes
- Melt chocolate using a double boiler or microwave in short intervals, stirring for smoothness.
- Test for stiff peaks by lifting the beaters; peaks should hold their shape without drooping.
- Cream of tartar can substitute cider vinegar to stabilize egg whites, added with the sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 14.3g | 5% |
| Protein | 1.1g | 2% |
| Fat | 3.7g | 6% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 1.9mg | 1% |
| Sodium | 39.9mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 13.4g | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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