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Chocolate Almond Meringue Cookies

Photograph by Christina Chavez

When you’re in love, your heart feels light as air and life is sweet... just like these little French meringue cookies. Decadently rich chocolate almond butter holds the two whispers of meringue together, for a delicate crunch. It’s important that the egg whites are at room temperature so they fluff up nicely. Also, it’s best to use superfine sugar because it dissolves perfectly into the egg whites. I used raspberry flavoring in my meringue, but strawberry or cherry also pairs nicely with the chocolate almond filling. Either way, these are cookies you’ll fall in love with!

Just in time for Valentine’s Day.

RECIPE: Chocolate Almond Meringue Cookies

Yields 12 cookies

Prep Time: 30 minutes

Cook Time: 2½ hours (includes resting time)

Total Time: 3 hours


  • 3 egg whites at room temperature
  • ½ teaspoon cream of tartar
  • 3 drops red food coloring
  • ½ teaspoon raspberry, cherry or strawberry extract or flavoring
  • ¾ cup superfine sugar
  • 2 ounces semi-sweet chocolate
  • 3 tablespoons chunky almond butter
  • 2 teaspoons powdered sugar


  1. Place oven racks in upper and lower middle positions. Heat oven to 200°F.
  2. Line 2 baking sheets with parchment paper; set aside.
  3. Beat the egg whites and cream of tartar with an electric mixer on high high speed for 60 seconds or until mixture is frothy and smooth and looks like shaving cream with soft peaks.
  4. Add the food coloring and extract or flavoring.
  5. Add the sugar 1 tablespoon at a time and continue to beat another 60 seconds or until the egg whites are glossy and stiff peaks form.
  6. Spoon half of the egg mixture into a resealable plastic bag. Cut ½-inch off one corner of the bag. (See tip below for how to make a star tip). Squeeze about 1 tablespoon of the mixture into a 1-inch mound on the parchment paper. Refill the bag as needed and continue making meringue mounds.
  7. Bake for 30 minutes; rotate baking sheets and bake 45-minutes longer. Turn oven off and let cool in oven for 45-minutes or longer.
  8. Place chocolate in a microwave-safe container. Heat on medium power (50-percent) for 1 minute. Remove and stir. Heat again on medium power for 30 seconds. Stir in almond butter and powdered sugar. Let cool completely.
  9. Spoon (or pipe on with a resealable plastic bag) ½ teaspoon of filling on flat side of half of the cookies. Top with remaining cookies.


  • How to make a star tip: Cut 2 little triangles into one bottom corner of a gallon-size resealable plastic bag.
  • Don’t make meringues on a humid day... they won’t crisp!
  • Store meringue cookies in an airtight container for up to 2-weeks.
Photograph by Christina Chavez
Photograph by Christina Chavez
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