Those without flour Chocolate meringue cookies They are an irresistible transition! They are laden with walnuts and have a crispy exterior appearance and an addictive chewy chocolate center.
For tastier desserts, try this amazing recipe for Nutella Baklava and these Amarti cookies.
Table of Contents
Recipe details
Everyone knows that meringue cookie recipes are delicious, but adding walnuts and chocolate raises the meringue chocolate chip cookies to another level! They are flour-free, gluten-free and completely delicious.
- taste: The sweet taste of chocolate with the light walnuts of walnuts make these airy cookies delicious.
- texture: These meringue chocolate chip cookies have a light crispy exterior appearance and a soft chewy interior. The combination is so good!
- time: It will only take 30 minutes to prepare.
- lightness: This cookie recipe is so simple and straightforward. You will not have a hard time making these amazing meringue cookies just right.
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Ingredient notes
- Big balls- It is large egg whites that form the light and airy meringue when whipped with sugar. Be sure to separate the proteins from the yolks carefully.
- chocolate- I used semi-sweet chocolate chips because the chips melted quickly. Half sweet is good because meringue already has sugar and it does not make these cookies too sweet.
- Walnuts- Avoid salty nuts because we want to control the salt content. Good raw walnuts, chopped so that they mix easily into the cookie dough.
Additions and replacements
- Other Chocolate Substitute- You can also make these chocolate meringue cookies with dark chocolate, milk chocolate, white chocolate or cocoa powder.
- Add other flavors- Make these cookies with salted caramel, mint, coffee, orange or other extracts and flavors.
- Skip the chocolate- You can make these meringue cookies only with vanilla extract and no chocolate at all. Add food coloring to create a beautiful presentation.
- Other nut substitute- Besides walnuts, you can try this recipe with almonds, pecans, hazelnuts, cashews or macadamia nuts. Just remember to cut them.
How to make chocolate meringue cookies
- Melt the chocolate. Melt the chocolate chips in a bowl in the microwave and let it cool to room temperature.
Professional type: Just melt the chips about 75% and then mix, allowing the heat of the melted chocolate to finish the job. This prevents them from burning.
- Scramble the eggs. Meanwhile, beat the proteins and sugar with an electric mixer until stiff peaks form in the mixture. Then add the Vanilla extract And melted chocolate.
- Add the nuts. Add the walnuts to the meringue and fold it gently just to combine.
- to bake. On a cookie page with Teflon foil Or parchment paper, scoop a tablespoon-sized spoon of the cookie batter. Then bake the cookies for 12 minutes at 350 degrees Fahrenheit.
Recipes tips
- Carefully separate the proteins- Even a little egg yolk will make the proteins not difficult to mix. Try cracking the egg and pouring the yolk between the shells until all the white falls into the bowl.
- Do not beat the eggs too fast- Meringue cookies can be flat if you beat the eggs at high speed, which combines large air bubbles that explode and flatten the cookies.
- Chop the nuts smaller- Keep the chopped walnuts smaller in size so that they do not take over the cookies, nor flood the light meringue.
- Fold the meringue- When stirring in the chocolate and walnuts, gently fold in the meringue so as not to drain it by mixing everything in too hard.
Common questions
The meringue cookies will look dry from the top when ready. They should be light, but also stable, so that when lifted from the mold, they come off easily.
If you do not whip the proteins into stiff peaks, they will flatten and not get the smooth and beautiful look you expect. Even with walnuts in them, these chocolate meringue cookies have a rounded and glossy top. Be sure to whisk the proteins on medium speed until they become stiff and puffy.
Submission suggestions
These chocolate meringue cookies are so delicious and blend well with all kinds of sweets. They are the perfect dessert to bring to family gatherings, for breakfast, or just to enjoy with afternoon coffee.
Prepare this recipe in advance
forward: These cookies can be prepared in advance, but keep them in an airtight container to prevent tipping or softening.
storage: You will want to keep these chocolate meringue cookies inside In an airtight container At room temperature for up to a week.
freeze: Personally, fresh meringue cookies are always the best. However, you can freeze these meringue cookies up to 3 months after cooling, in a freezer-resistant container or in a ziplock bag.
More delicious cookies!
Full recipe instructions
Chocolate meringue cookies
These chocolate meringue cookies are unbearable! Crunchy on the outside with a chewy center and laden with walnuts. It’s the kind of cookie you just can not get just one at a time. They are great for potlucks, especially during the summer because they are not very messy.
print penis Score
Dishes: 20 cookies
Calories: 99JNF
Instructions
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Melt the Semi-sweet chocolate chipss and let it cool to room temperature.
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Meanwhile, with the help of an electric mixer, beat the proteins and sugar on medium-high speed until a hard and airy texture is obtained.
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Then add the Vanilla extractChocolate and walnuts and mix just to combine.
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Line a cookie mold with it Teflon foil And pull out a spoon 1 size of the cookie batter on the baking tray.
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Bake the cookies for 12 minutes at 350 degrees Fahrenheit.
Remarks
- Carefully separate the proteins- Even a little egg yolk will make the proteins not difficult to mix. Try cracking the egg and pouring the yolk between the shells until all the white falls into the bowl.
- Do not beat the eggs too fast- Meringue cookies can be flat if you beat the eggs at high speed, which combines large air bubbles that explode and flatten the cookies.
- Chop the nuts smaller- Keep the chopped walnuts smaller in size so that they do not take over the cookies, nor flood the light meringue.
- Fold the meringue- When stirring in the chocolate and walnuts, gently fold in the meringue so as not to drain it by mixing everything in too hard.
diet
Calories: 99JNF | Carbohydrates: 10P | protein: 2P | Fat: 6P | Saturated fat: 2P | Cholesterol: 1Mg | sodium: 6Mg | potassium: 72Mg | fiber: 1P | Sugar: 8P | vitamin: 4IU | Vitamin C: 1Mg | calcium: 10Mg | iron: 1Mg
This post was originally posted on May 19, 2017, we have been renovating it a bit since.
Hi, I’m Dina, so glad you visited! I believe life is too short for bad coffee and boring meals. With my easy-to-follow, step-by-step recipes, you will be amazed at how quickly a healthy and tasty meal can come together. I hope you find something you enjoy!
