Almond Chocolate Meringue Cookies
Quick and easy gluten-free meringue cookies with almonds and dark chocolate, perfect for kids and adults.
- Prep10 min
- Cook2h
- Total2h 10m
- DifficultyEasy
- Servings4
These meringue cookies are a breeze to make and require just a handful of simple ingredients. They are light, airy, and packed with crunchy almonds and rich dark chocolate chunks.
The trick is to let them dry out slowly in the oven after the heat is turned off, which gives them their perfect melt-in-your-mouth texture. They are a wonderful treat for any occasion, especially for those who avoid gluten.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F with the fan setting on.
- In the bowl of a stand mixer, place the egg whites and salt. Beat on high speed until you get a fluffy meringue.
- Add the vanilla extract and powdered sugar, then beat for another 10-15 seconds until just combined.
- Pulse the almonds in a food processor until they become small pieces. Then, add them to the meringue mixture.
- Chop the dark chocolate into small chunks with a knife and add them to the bowl.
- Gently fold everything together with a spatula until well mixed. Transfer the dough to a separate bowl.
- Line a baking sheet with parchment paper. Using a tablespoon, scoop some dough and drop it onto the paper, using another spoon to push it off. Repeat until all the dough is used.
- Place the baking sheet in the oven, then turn off the heat completely. Leave the cookies inside for 8-12 hours; they will dry out slowly using the residual heat. Alternatively, bake at 210°F with the fan on for 2 hours.
💡 Tips
- Make sure the bowl and beaters are completely clean and free of grease for a stable meringue.
- You can use any type of nuts or chocolate you like, but keep the quantities the same.
Inspired by a recipe from Άκης Πετρετζίκης