These Dark Chocolate Meringue Cookies are gluten-free and dairy-free, no butter or flour needed! Whipped egg whites makes these cookies so fluffy and light!
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’s pretty picky about dessert. I do know he likes chocolate because he loves my Salted Whole Wheat Chocolate Chip Cookies and Chocolate Covered Strawberries.
He was away this past weekend, so I spent some time in the kitchen experimenting with meringue recipes. Meringue cookies are grain-free by nature and use relatively few ingredients, which I love. I was really pleased with how these Dark Chocolate Meringue Cookies turned out, and I can’t wait to make them again for Valentine’s Day!
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 to melt it or else it will get hard and crusty. The best way to melt chocolate for baking is with a double boiler. If you don’t have one, you can create a make-shift one at home using this method.
Hope you love these delicious chocolatey cookies and Happy (early) Valentine’s Day!
These Dark Chocolate Meringue Cookies are gluten-free and dairy-free, no butter or flour needed! Whipped egg whites makes these cookies so fluffy and light!
- 2 egg whites
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- pinch salt
- 1/3 cup sugar
- 6 oz. 50-60% cacao dark chocolate, melted and cooled
- 1/4 cup dried cranberries, separated and not stuck together
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Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
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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).
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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.
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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.
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Salted Whole Wheat Chocolate Chip Cookies
Perfect Dark Chocolate Covered Strawberries
Cailee
Wow! Your guy is so healthy for sure! Looks like you’ve found the perfect treat! These look amazing! Gluten free… just like me! 🙂
Rachel (littlechefbigappetite)
Yay! I hope you try them and like them, Cailee! 🙂
Julia @ Lord Still Loves Me
I don’t have any big Valentine’s plans, but that just means I have all the more reason to try out this delicious recipe! Thank you for sharing. 🙂
Rachel (littlechefbigappetite)
Thanks for reading, Julia! I hope you like them!
Liz @ The Clean Eating Couple
These look so good! Need to try them.. even though Vday has passed… But as far as I’m concerned, it’s always a good time for chocolate chip cookies 🙂
Rachel (littlechefbigappetite)
Hahah yes! Always an excuse for cookies, right!?