Valentine’s Day is on Sunday! Travis and I never typically go out to eat on the actual day because we try to avoid the restaurant madness (and fixed-price menus!). So Travis and I have plans to go out on Saturday night instead, and then we’ll likely stay at home and cook together on Sunday night.
Every year I like to bake something for Valentine’s Day, but baking for Travis can be tricky because he only likes cookies (or chocolate-covered strawberries) and he only will eat cookies that are either gluten-free or made with whole wheat flour. I have a healthy, healthy guy on my hands, friends!
Travis was away this past weekend, so I spent some time in the kitchen experimenting with different recipes. Meringue cookies are gluten-free by nature, so I decided to make dark chocolate meringue cookies. Boy, did they turn out well!
Whether or not you have a special Valentine in your life, you have to try these cookies. All you need is six simple ingredients, all of which I already had in my pantry and fridge and I’m sure you do, too!
One important piece of advice: don’t microwave the chocolate. The best way to melt chocolate for baking is with a double boiler.
If you don’t have one, they are incredibly easy to make at home using existing kitchen equipment.
Hope you guys love these delicious chocolatey cookies and Happy (early) Valentine’s Day!
What do you have planned for Valentine’s Day (or weekend)? Do you prefer to go out to eat or stay at home?
- 2 egg whites
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon juice
- pinch salt
- ⅓ cup sugar
- 6 oz. 50-60% cacao dark chocolate, melted and cooled
- ¼ cup dried cranberries, separated and not stuck together
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Use a hand mixer or stand mixer (fitted with a whisk) to beat the egg whites, vanilla, lemon juice and salt until foamy. Slowly add in the sugar and beat until stiff peaks form. Fold in the melted chocolate and cherries (Make sure none of the dried cherries are in clumps).
- Scrape the batter into a one gallon plastic bag. Cut a one half-inch hole in one corner of the bag. Pipe cookies into 2 inch rounds on the prepared baking sheets, leaving about 1 inch of space in between each cookie.
- Bake for 15 minutes, or until the outside of the cookies is set and dry. Allow to cool completely on the baking sheets, about 15 minutes. Use a spatula to remove the cookies from the baking sheet and store in an airtight container for up to 5 days.