Chocolate Meringue Cookies (Gluten Free)
Chocolate meringue cookies are light, chewy and naturally gluten free. Make this cookie recipe for yourself or to give as holiday gifts!
Nutrition Facts
Ingredients
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)
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Continue Reading at Keviniscooking →Chef's Notes
1. Feel free to melt chocolate in a double boiler, or a metal bowl over boiling water. 2. For peaks – turn beater off and pull straight up, if this forms a peak you are good. 3. You may substitute Cream of tartar for the vinegar though add it with sugar. This helps stabilize the egg white to hold their whipped shape.
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Reviews from the Original Source
Hi Kevin. The first batch of the cookies were perfect. After that the chocolate starting hardening and the lost it’s fluffiness. Also, they spread more than first batch. Any advice?
My middle sister is a fabulous Baker. I am now, sadly, gluten free. She brought these cookies to a family event. These cookies have renewed my will to live. They are so scrummy (scrumptious and yummy), I am going to try and make them myself. Wish me (and my neighbours) luck. Bless you, and your recipes.
Hi Kevin. LIke you, I have a hand written version of my moms from the '60's. She would add shredded coconut(she always loved to tweak a standard recipe..)
I always called these the best "ugly cookies" on account of the blobby shapes. But put a plate of them down and they are gone in a flash! haha.
These are beautiful!! Thank you, I copied the recipe, these I have to make!!!
Your site is so fantastic. I'm going to come back here again.
Did you make this recipe?
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