If you like dark chocolate and almonds, you’ll love the rich flavor of these airy treats. No flour involved, so they’re gluten-free (and you can also make them dairy-free). The recipe makes about 4 dozen Dark Chocolate Almond Meringue Cookies.
Ingredients
- 1 ½ C sliced almonds, chopped finely
- 4 oz. unsweetened chocolate (bar not powder), grated
- 3 egg whites
- 1 T white vinegar
- ½ t salt
- 1 t vanilla
- 1 C sugar
- Optional: 1 C dark chocolate chips (dairy-free if desired)
Directions
Preheat oven to 250 degrees.
In a large bowl, coarsely grind or finely chop the almonds.
Grate the 4 ounces of unsweetened chocolate and mix with the finely chopped almonds. If you don’t have a food processor, you can hand grate the chocolate or shave it with a knife.
In a separate bowl, combine egg white, vinegar, vanilla, and salt. Beat until stiff, but not dry. Add sugar gradually and continue beating until you get firm peaks.
Fold the egg white mixture into the grated chocolate and almonds.
Spoon onto parchment paper covered cookie sheets.
Bake at 250 degrees for 30 – 32 minutes or until firm. Remove from oven, allow to cool for a few minutes, and then move to rack to fully cool.
I prefer these cookies plain, but you can melt chocolate chips and drizzle it over the tops of the cookies. To melt chocolate chips, microwave for 30 seconds at a time. Stir after each 30 seconds. Continue until fully melted and smooth. Then drizzle over cookies. Allow melted chocolate to harden on cookies… although eating one right away is allowed for testing purposes. 🙂
Enjoy!
This recipe is an simpler version of my Gluten-Free Acorn Cookies, which you might also enjoy.
In the mood for more chocolate? Try my recipe for Gluten-Free Brownies.