Chocolate Almond Meringues


As promised, here is my meringue recipe I teased in my last post.

These are crunchy, sugary, chocolatey cookies that are awesome if you are gluten intolerant. This is a great recipe to make the night before as it requires time to dry out overnight. However who doesn’t like waking up to cookies?

There are only a handful of ingredients, so let’s get started.


  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder


  • 1/2 cup chocolate
  • 1/2 cup ground almonds (or any other topping you prefer- crushed toffee, sprinkles, cocoa nibs or peppermints would be good as well)

Step 1: Preheat the oven to 250 degrees Fahrenheit.

Step 2: Take the egg whites and in a large bowl, whip with a hand mixer on high until you achieve stiff peaks. To tell if you achieved this, turn your mixer off and pull it out. The egg whites should pull as you move and leave behind a “peak” that does not sink back into itself.

Step 3: Turn the mixer back on high. Add the sugar gradually until the egg whites have become smooth and the sugar is completely mixed into the meringue. Add the vanilla and mix to combine.

Step 3: Remove the mixer and set it aside. Pour the cocoa powder into the mixing bowl. Slowly fold the cocoa powder until the powder is mixed in, but not fully incorporated – I want the meringue to have subtle cocoa swirls.

Step 4: Put the meringue in a piping bag or a big plastic bag. Cut the tip off so the cut is about 1 centimeter wide. Pipe the meringue onto a parchment paper (foil also works, but is not preferred) lined baking sheet. For those like me who have a silicone baking mat, it works like a charm. Pipe domes of meringue that are about an inch in diameter.

Step 5: Put the baking sheet in the oven and reduce the cooking temperature to 200 degrees Fahrenheit. Bake for two hours, then turn the oven off (leaving the baking sheet in the oven) and leave the cookies to dry out overnight.

Step 6: The next day, melt some chocolate in the microwave (in 20 and 10 second intervals). Put the almond meal in another plate. One-by-one, dip the meringues into the chocolate, then the almonds, and then return them to the baking sheet to cool. Let cool another 5 minutes. Enjoy!

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