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Ethereally airy with lightly crisp outsides and chewy insides, Chocolate Meringue Cookies are the closet thing I can imagine to eating a cloud. A chocolate cloud. Made by angels. Hello, HEAVEN!

best chocolate meringue cookies with hazelnuts and no cream of tartar in a bowl

A classic French confection, meringue cookies are easy to make, low calorie, and gluten free.

Talk about angel food!

Meringue cookies are probably the one major French contribution to the world of pastry that doesn’t involve copious amounts of butter, flour, or cream, a fact that made me suspicious of them when I first traveled to France (I headed straight for the French Hot Chocolate and Strawberry Crepes instead).

Boy, did I misjudge.

The BEST Chocolate Meringue Cookies Recipe on parchment paper

These tender cookies are lighter than air, sinfully sweet, and have a slight chew in the middle that makes it nearly impossible to not grab a second (or third).

Needless to say, I became intimately acquainted with meringue cookies during my travels abroad in France.

Chocolate meringue cookies especially became (and remain) a frequent afternoon pick-me-up (as are Dark Chocolate Cookies).

5 Star Review

“I have made these more times than I can count, and every time they have been absolutely divine. Light, airy, with a crazily addictive chew, but somehow still so satisfying and fulfilling.”

— Taylor —

If you’re unfamiliar with the magic that is a meringue cookie, let me enlighten you (pun intended) with a few quick facts:

  • In place of typical baking standbys flour, baking powder, and butter, meringue cookies are comprised mainly of eggs whites whipped into a fluffy frenzy and sugar—making them a gluten free dessert (like this Almond Flour Cake with Lemon). Ground nuts are often used too.
  • Meringue cookies come in endless flavors combinations. The chocolate meringue cookies recipe I’m sharing today features additions of ground hazelnuts, espresso, and bittersweet chocolate, but you can easily tweak it.
  • The batter is gloriously shiny and can either be scooped simply or elegantly piped onto a baking sheet, before being baked low and slow.

Thus the resulting confection is delicate, crisp on the outside, and melt-in-your-mouth soft and chewy on the inside (also favorite features of my Brownie Cookies). Très magnifique!

Easy Chocolate Meringue Cookies with cocoa powder and hazelnuts on a parchment-lined baking sheet

How to Make Chocolate Meringue Cookies

Chewy chocolate meringue cookies fascinate me to no end.

How clear egg white goop transforms into stiff glossy peaks laced with ground hazelnuts, cocoa powder and a hint of espresso will never cease to amaze me.

Dietary Note

These chocolate meringue cookies are a wonderful gluten free dessert to share or gift to friends or family members who avoid or are sensitive to gluten.

Chocolate Meringue Cookies without cream of tartar lined up on a baking sheet

The Ingredients

  • Egg Whites. The vital base that’s essential for making perfectly light and ethereal chocolate meringue cookies. (Use the separated egg yolks to make some Oat Milk Ice Cream.)


Make sure to start with egg whites that are at room temperature. Otherwise, the egg whites will not whip properly with the sugar.

  • Sugar. Sugar both sweetens the meringue cookies but also helps stabilize the egg whites and turn them into fluffy, foamy clouds of wondrous delight.
  • Chocolate. Classic meringue cookies can sometimes be excessively sweet. The addition of bittersweet chocolate and cocoa powder in these double chocolate meringue cookies tempers their sweetness perfectly.
  • Hazelnuts. Adds a lovely nutty flavor and texture to the cookies.

Substitution Tip

Try swapping the hazelnuts for toasted almonds or pecans. Both nuts work equally well in chocolate meringue cookies.

  • Espresso Powder. Enhances the bold flavor of these dark chocolate meringue cookies (just like in these One Bowl Brownies).

The Directions

Pulsing hazelnuts in a food processor
  1. Finely grind the nuts, chocolate, and espresso powder in a food processor.
A bowl of crushed hazelnuts
  1. Sift together the powdered sugar and cocoa powder.
Soft, fluffy whipped egg whites in a bowl
  1. Whip the egg whites, gradually adding granulated sugar, until glossy, stiff peaks form. Add the vanilla extract.
folding together chocolate, hazelnuts, and egg whites for chewy Chocolate Meringue Cookies
  1. Fold in the powdered sugar mixture and then gently fold in the chocolate-hazelnut mixture.


Use a gentle hand when making chocolate meringue cookies. As you’re folding together the ingredients, you want to deflate the egg whites as little as possible to ensure the cookies turn out light and airy.

scoops of Dark Chocolate Meringue Cookies on a parchment-lined baking sheet
  1. Scoop the batter onto parchment-lined baking sheets.


If you are feeling fancy-schmancy, you can pipe the chocolate meringue cookie batter into pretty shapes, but I personally love the simplicity of spooning the batter with a baby ice cream scoop.

  1. Bake chocolate meringue cookies at 300 degrees F for 10 minutes, reduce the oven to 200 degrees F, then bake for 1 additional hour.
  2. Let cool completely at room temperature. ENJOY!
Airy, chewy Chocolate Meringue Cookies with cocoa powder and hazelnuts on parchment paper

Storage Tips

  • To Store. Keep leftover chocolate meringue cookies in an airtight container at room temperature for up to 2 weeks.
  • To Freeze. Meringue cookies may be kept in the freezer for several months. Thaw at room temperature before serving.

Storage Tips

Do not refrigerate chocolate meringue cookies as this can cause them to become soft and sticky.

What to Serve with chocolate meringue cookies

Recommended Tools to Make this Recipe

  • Mini Food Processor. Perfect for smaller jobs when you don’t want to bust out a gigantic 12-cup processor.
  • Baking Sheet. An essential tool for anyone who loves to bake. The commercial-grade aluminum is so durable.
  • Small Ice Cream Scoop. For scooping uniform amounts of meringue onto your baking sheet.

So grab yourself a plate of chocolate meringue cookies and prepare to be carried away to the clouds over Paris with your first bite. Frenchman and Eiffel Tower not included.

Frequently Asked Questions

Can You Make Chocolate Meringue Cookies Without Cream of Tartar?

Yes! Many meringue cookie recipes will often include cream of tartar as an ingredient to help stabilize and add volume to the egg whites. In my experience, it’s not necessary (and this recipe is proof).

Why Did My Meringue Cookies Turn Out Flat and Dense?

A few things can cause meringue cookies to lose their airy texture. The first is overmixing which causes the egg whites to deflate and lose their volume. The second is starting with egg whites that are not at room temperature which can also impact their ability to whip and stabilize.

Can You Overcook Meringue Cookies?

Yes. Overbaked meringues will often have beads of moisture appear on their surface which will caramelize and turn golden in the oven. This happens most often if you bake meringues at too high of heat. That’s why, after the initial 10 minutes, the oven temperature is reduced and we bake the meringue cookies low and slow.

Chocolate Meringue Cookies

4.84 from 6 votes
These light, airy, chocolate meringue cookies with hazelnut and espresso are sweet and slightly chewy. Made without cream of tartar. Easy!

Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes

Servings: 32 cookies


  • 1/2 cup hazelnuts whole and toasted; or swap toasted pecans or almonds
  • 1/3 cup bittersweet chocolate finely chopped
  • 1 teaspoon espresso powder
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large egg whites room temperature
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract


  • Place the oven racks in the upper and lower third positions. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper or a silpat mat and set aside.
  • In the bowl of a food processor (mini if possible), combine the hazelnuts, chocolate, and espresso powder. Pulse until finely ground. Set aside.
  • In a medium bowl, sift together the powdered sugar and cocoa powder. Set aside.
  • In a stand mixer with the whisk attachment or a large mixing bowl, whip the egg whites and salt on medium speed, until the whites are no longer clear. (Ensure your mixing bowl is perfectly clean and dry, or the whites will not whip properly.) Increase the speed to medium-high and continue to whip, adding the granulated sugar 1 tablespoon at a time as you go. Continue whipping until the whites are firm and hold stiff peaks. They should be very shiny. Beat in the vanilla extract.
  • With a large rubber spatula, gently and quickly fold in the powdered sugar mixture, until most streaks are gone, trying to deflate the egg whites as little as possible. Lightly fold in the chocolate-hazelnut mixture, just until combined.
  • With a small ice cream scoop, drop the meringues by rounded tablespoons 2 inches apart on the prepared baking sheets. Bake for 10 minutes, then without opening the oven door, reduce oven temperature to 200 degrees F and continue baking for 1 additional hour.
  • Remove the baking sheets from the oven, then let the meringues stand at room temperature on the baking sheets. Carefully pull the meringues off of the baking sheet and serve.


  • TO STORE: Keep leftover chocolate meringue cookies in an airtight container at room temperature for up to 2 weeks. Do not refrigerate as this can cause the meringue cookies to become soft and sticky.
  • TO FREEZE: Meringue cookies may be kept in the freezer for several months. Thaw at room temperature before serving.


Serving: 1(of 32)Calories: 53kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgPotassium: 41mgFiber: 1gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love meringue cookies!! The flavor possibilities are just endless. Hazelnut and chocolate and espresso….sounds amazing!! And I’ll keep the version of the story that a tall dark handsome French boy presented these to you!!

  2. just made a batch, they turned out awesome, terrific flavor punch, crispy and melting outside and a chewy, almost nougat interior.
    and they look interesting and unusual , too5 stars

  3. Just made a batch and a half as I had 6 egg whites from making custard.  Made some extra large cookies using the standard ice cream scooper and they turned out fabulously…perfect size for the man in my life.  This is my second time making them and it’s now one of my favourite recipes.  Great as a gluten free treat for my celiac colleagues at work.  Love the chewiness and hazelnut, coffee, chocolate flavours.5 stars

  4. Oh my God, these are so good! I had egg whites leftover from making ice cream, and these meringues are better than that super-rich ice cream! Great flavor, great texture. Another keeper.5 stars

  5. I have made these more times than I can count, and every time they have been absolutely divine. Light, airy, with a crazily addictive chew, but somehow still so satisfying and fulfilling. The flavour is dark and chocolatey and just the right hit of coffee (no bitterness here). Easy to make whilst technical enough to be fun. I can’t keep them around in my house for long enough! Simple. Beautiful. Thank you!5 stars

  6. This recipe combines some of my favourite flavour combinations, so I can’t wait to try it! Can you please advise the weight of the bittersweet chocolate as I only have it in block form?

  7. Could you mix the hazelnut mixture and the powdered sugar mixture together, and then fold everything into the egg whites at once?

  8. I love this recipe – am making it for the second time and wondered if I double the recipe – will the mixture hold up if I can only cook half at a time? Or should I do one batch, wait until it’s done to make the next one?5 stars

    1. Hi Jerrie! So glad you enjoyed it! I do not think the mixture would hold up. If you end up trying it this way, let us know how it goes!