Cookies | December 9, 2020

Chewy Chocolate Meringue Cookies (Chocolate Pavlova)

Tender and chewy chocolate meringue cookies filled with coconut flakes and walnuts.  Sometimes called Beacon Hill Cookies or Chocolate Pavlova Cookies, these delicate and delicious cookies are gluten free, and oh so delicious! We will show you exactly how to make them in a few easy steps.

chocolate meringue cookies scattered across a marble board. There are chunks of chocolate, rosemary, and dried oranges scattered around.

What Are Chocolate Meringue Cookies?

Meringue cookies are cookies made from beating egg whites until they form stiff peaks. There is no butter of flour in these cookies, just egg whites and sugar basically.  The beating process takes about 10 minutes…so it is easier to use a stand mixer than a hand mixer – but a hand mixer will do the trick too!  And don’t let the meringue scare you – these are chewy delicious, chocolately cookies! Bonus? They are gluten free.

Two glasses of milk on a wooden cutting board, surrounded by beacon hill cookies. There is rosemary and dried oranges surrounding the board.

What Do I Need To Make Chewy Chocolate Meringue Cookies?

For this recipe you’ll need:
  • 1 cup semisweet chocolate chips
  • 2 egg whites
  • 1/2 tsp salt
  • 1/2 tsp vinegar
  • 1/2 tsp vanilla
  • 1/2 cup angel flake coconut
  • 1/4 cup chopped walnuts
Ingredients needed to make chocolate meringue cookies on a metal baking tray.

How To Make Chocolate Meringue Cookies

Preparation: Melt your chocolate – either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.
1. Separate your yolks and whites.  You can do this by cracking your egg and transferring the yolk back and forth between the two shells allowing the white of the egg to drain into a bowl.  Discard the shell and yolk.
2. Add in salt.
3. Using a stand, or hand mixer – beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.
4. Add in vinegar.
How to make chocolate meringue cookies.
5. Pour in vanilla extract and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)
6. Add walnuts and coconut.  Gently fold in.
7. Add cooled, melted chocolate.
8. Gently fold in until no more white is showing. Do not stir. Just gently fold it in.
How to make chocolate meringue cookies.
9. These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 9-10 minutes. Let sit on the pan for one minute.
10. Transfer to a wire rack to cool.
chocolate meringue cookies being dropped onto a baking sheet.

Chocolate Meringue Cookie Q&A

Are there tricks for making meringue?
  1. Room temperature egg whites are much easier to whisk up, so before you begin, place refrigerated eggs in a bowl of warm tap water for a few mins to bring to room temp.
  2. Use a hand or stand mixer to whip until you have stiff peaks.
  3. Add your sugar very slowly.

Why is there vinegar in this recipe?

The vinegar is used to stabilize egg whites and helps provide the characteristic high peaks.  It is also used to stabilize egg whites or prevent crystallization.

What is the difference between a meringue and a pavlova?
They both require egg whites to be whipped into a foam, with sugar mixed in, and are then baked at a low temperature until dry. However, meringue is crispy and dry throughout, while pavlova is crispy on the outside, but fluffy, soft and marshmallow-like on the inside.  This recipe is technically pavlova, but this term isn’t commonly used.
How long do chewy chocolate meringue cookies last?
These cookies will last 3-4 days in an airtight container.  You can also freeze these cookies in an airtight container for up to 3 months.
Chocolate meringue cookies on a wooden cutting board. They are surrounding a small bowl of chopped chocolate. There are two glasses of milk in the background.

Do You Have Other Cookie Recipes?

Yes! Check out our:
Chewy chocolate meringue cookies stacked on a wooden cutting board. There is a bottle of milk in the background.

Is there a stand mixer you recommend?

I really love using my Kitchenaid Artisan stand mixer for mixing cooking, whipping meringue, making whipped cream, and many many other uses.  I highly recommend investing in this stand mixer.

An overhead shot of beacon hill cookies atop a wooden cutting board surrounded by dried oranges and rosemary.

DID YOU MAKE THIS RECIPE?  DO YOU HAVE QUESTIONS?

If you tried these Chewy Chocolate Meringue cookies or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!  And don’t forget to pin this recipe to save for later.

5 from 2 votes
chocolate meringue cookies scattered across a marble board. There are chunks of chocolate, rosemary, and dried oranges scattered around.
Chewy Chocolate Meringue Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Delicious, family favorite Beacon Hill Cookies

Course: Dessert
Cuisine: American
Keyword: chocolate cookies, meringue cookies
Servings: 15 cookies
Calories: 129 kcal
Author: Kadee
Ingredients
  • 1 cup semi-sweet chocolate chip pieces chocolate chips or chopped both work
  • 2 egg whites
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 1/2 tsp vinegar
  • 1/2 tsp vanilla
  • 1/2 cup angel flake coconut
  • 1/4 cup chopped walnuts
Instructions
  1. Preparation: Melt your chocolate - either in the microwave in 30 second increments stirring in between each increment, or in a double broiler. Set aside to cool.
  2. Separate your yolks and whites.  You can do this by cracking your egg and transferring the yolk back and forth between the two shells allowing the white of the egg to drain into a bowl.  Discard the shell and yolk.
  3. Add in salt.
  4. Using a stand, or hand mixer - beat eggs whites and salt until frothy. Gradually add the sugar, beating well in between each addition. Beat until mixture forms stiff peaks.
  5. Add in vinegar.
  6. Pour in vanilla extract and beat again. The entire beating process will take you about 10 minutes (a little less if using a stand mixer.)
  7. Add walnuts and coconut.  Gently fold in.
  8. Add cooled, melted chocolate.
  9. Gently fold in until no more white is showing. Do not stir. Just gently fold it in.
  10. These are a delicate cookie, so make them small. Drop them by the teaspoon onto a greased baking sheet. Bake at 350 for 9-10 minutes. Let sit on the pan for one minute.
  11. Transfer to a wire rack to cool.

Recipe Video

Nutrition Facts
Chewy Chocolate Meringue Cookies
Amount Per Serving
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Sodium 28mg1%
Potassium 98mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 5IU0%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

5 thoughts on “Chewy Chocolate Meringue Cookies (Chocolate Pavlova)

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  1. Hi,
    Thank you for the recipe
    I made these cookies, they tasted really great but my top did not have the glaze. What could be the reason?
    Thanks in advance
    Rakhee

    1. Hey Rakhee, after the cookies cool they won’t be shiny. But they should be a delicate chewy cookies.

  2. 5 stars
    They are great cookies! I used half the sugar and dark chocolate (53% cacoa) and it was plenty sweet and very rich!! I made these for a party where I had a diabetic friend and a gluten intolerant friend and with some restraint, the diabetic should be ok. :)
    Easy baking…no low-bake-and-leave-it-in-the-oven meringue product. You could leave the coconut out, but it gives it a chewy texture, vs a typical meringue cookie. I want to try peanut butter chips and peanuts next time!!