A simple meringue mixture combined with chopped almonds and chunks of dark chocolate, these Chocolate Almond Meringue Cookies will have you addicted after one bite!
These Chocolate Almond Meringue Cookies have been in my handwritten recipe book since I was a teenager. I copied the recipe from my friend's mum, who copied it from another friend, and so on and so forth!
Not quite a meringue, not quite a macaron but with elements of both, we've decided to call these meringue cookies! Crunchy and delicate to the bite, but with a chewy centre, these moreish cookies are a surefire crowd-pleaser. If you love meringues, be sure to have a look at the beautiful Mini Pavlova Wreath. Or for some other delicious flourless cookies, why not give my Magic Cookies a go?
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Ingredient notes:
- Almonds: This recipe is forgiving when it comes to the almonds. Roasted, natural or salted will all work, they will just produce a different flavour. I used natural almonds to make these cookies.
- Chocolate: I like to use chocolate with at least 50% cocoa solids, this helps to balance out the sweet meringue! My favourite is Whittaker's Dark Block.
- Vinegar: Although there's only one tablespoon of vinegar in the recipe, it's important to use a neutral vinegar like white vinegar. Vinegar with a strong flavour like balsamic or red wine would ruin the taste of the cookies.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 120°C fan bake. Line 3 large trays with baking paper.
In a food processor, place the almonds and blitz until fine with a few chunks.
In a stand mixer, add the egg whites, white vinegar and salt. Beat until stiff, but not dry. While the machine is still mixing, gradually pour the sugar in. Beat until quite firm and stiff peaks have formed.
Remove the bowl from the mixer. Pour in the vanilla essence, then add the almonds and chopped chocolate. Gently fold everything together, trying to get everything combined without over-mixing.
Using a teaspoon and a spatula, dollop heaped teaspoons of the mixture onto the trays until all the mixture has been used.
Place the 3 trays in the oven and bake for 40 - 45 minutes or until the cookies are just starting to turn golden, but the centre is still chewy.
Recipe FAQs:
Yes they are! As always, check the labels of the processed food you are using to ensure they are truly gluten free and do not have any risk of cross-contamination.
You could swap the dark chocolate for milk, white or flavoured chocolate if you prefer.
Storage:
Store your cookies in an airtight container in the pantry for up to 2 weeks.
Top tips:
When separating my eggs for meringue, I always do it in separate bowls, then transfer the egg white to the mixer. This way you can easily get out any shell or yolk if it gets into the white. If you're wondering what to do with the remaining egg yolks, you could use them in a pasta carbonara, homemade mayonnaise or lemon curd - there is a good recipe on the website for Lemon Curd Pavlova.
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Chocolate Almond Meringue Cookies
Crunchy and chewy meringue cookies filled with finely chopped almonds and chunks of dark chocolate.
Ingredients
- 225g natural almonds
- 3 egg whites
- 1 Tbsp white vinegar
- ¼ tsp salt
- 1 cup sugar
- 1 tsp vanilla essence
- 200g dark chocolate, chopped into small chunks
Instructions
- Preheat the oven to 120°C fan bake. Line 3 large trays with baking paper.
- In a food processor, place the almonds and blitz until fine with a few chunks.
- In a stand mixer, add the egg whites, white vinegar and salt. Beat until stiff, but not dry.
- While the machine is still mixing, gradually pour the sugar in. Beat until quite firm and stiff peaks have formed.
- Remove the bowl from the mixer. Pour in the vanilla essence, then add the almonds and chopped chocolate. Gently fold everything together, trying to get everything combined without over-mixing.
- Using a teaspoon and a spatula, dollop heaped teaspoons of the mixture onto the trays until all the mixture has been used.
- Place the 3 trays in the oven and bake for 40 - 45 minutes or until the cookies are just starting to turn golden, but the centre is still chewy.
Notes
- I like to use a dark chocolate with at least 50% cocoa solids. My favourite is Whittakers. Use your preferred gluten free chocolate if making these for someone with coeliac disease.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 38mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Ange says
Hello, I’m excited to make these and want to know if you need to leave them to cool in the oven after baking?
VJ cooks says
Thanks Ange! No, they can cool on the bench.
Angie says
Hi VJ - I don’t have a food processor- do you reckon I could use almond meal and it would work??
VJ cooks says
Almond meal would be too fine sorry. I've made them without a food processor by hand chopping them. It's ok if you still have a few chunks.
Wtlawson@outlook.com says
Hi I don't own a stand mixer could I use electric egg beater?
VJ cooks says
Yes of course!
June Simpson says
Lovely recipe, 2nd time I made them with pecans and white chocolate with an almond essence instead of vanilla.
Vanya Insull says
Oh that sounds delicious. Love it!
Mandy says
Hi! I came across this recipe looking for freezer friendly lunchbox ideas but the recipe mentions storing them in the pantry. Would freezing them ruin the cookies? Thanks 🙂
VJ cooks says
Hi Mandy, I haven't frozen these myself. However, a quick google search says it should be ok - as long as they are store in an airtight container. Moisture will make the cookies go soggy.