These gluten-free meringues with chunks of chocolate are a delightful twist on a classic treat! Light, airy, and perfectly crisp, they melt in your mouth while delivering bursts of rich chocolate flavour. Made with simple ingredients, these meringues are easy to prepare and naturally gluten-free, making them perfect for sharing or satisfying a sweet craving. Whether for a special occasion or a quick dessert, the addition of chocolate takes these meringues to the next level!
customization
- Gluten-free meringues are incredibly versatile and easy to customise to suit your taste. For a decadent twist, fold in chunks of chocolate or chocolate chips. If you prefer a fruity flavour, mix in finely chopped dried fruits like cranberries, apricots, or freeze-dried berries. You can also add a splash of vanilla extract, almond essence, or peppermint for extra depth. For a visual upgrade, try swirling in natural food colouring or topping them with sprinkles, crushed nuts, or shredded coconut before baking. The possibilities are endless, making these meringues perfect for any occasion!
ingredients
Most of these ingredients should be in your pantry and are naturally gluten free.
- Egg Whites
- Sugar
- Cream of Tartar
- Salt
- Vanilla Bean
- Chopped Chocolate
Supplies
Storing
To store gluten-free meringues, make sure they are completely cool before transferring them to an airtight container. Keep them at room temperature in a cool, dry place, away from humidity or direct sunlight. Properly stored, meringues will stay crisp and fresh for up to two weeks.
If you want to keep them longer, avoid refrigerating as the moisture can make them sticky. For freezing, place the meringues in a freezer-safe container, separating layers with parchment paper. Freeze for up to a month and let them come to room temperature before enjoying.
Gluten Free Meringues
Ingredients
- 3 Egg Whites
- 150 Grams Sugar
- 2 Grams Cream of Tartar
- 1 Pinch Salt
- 3 Grams Vanilla Bean
- 225 Grams Chopped Chocolate
Instructions
- Preheat the oven to 215F. Put parchment paper on baking sheets and set aside.
- In a stand mixer bowl, add in the room temperature egg whites. Beat until soft peaks.3 Egg Whites
- Add in the salt, vanilla bean, sugar, and cream of tartar. Beat until stiff peaks.150 Grams Sugar, 2 Grams Cream of Tartar, 1 Pinch Salt, 3 Grams Vanilla Bean
- Gently fold in chopped chocolate.225 Grams Chopped Chocolate
- Transfer the meringue into prepared pipping bags fitted with whatever tip you would like. I usually go with an 1M.
- Pipe shapes onto the prepared baking sheet.
- Bake for 60-90 minutes depending on the size they are piped. At 60 minutes, try to move a meringue. If it is fully done, it will peel easily off the parchment paper.
- Once they are completed, turn off the oven and prop open the door. Leave the baking sheets inside the oven and let it cool down.
- Once it is cool, peel them off the parchment paper and enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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