For the best flavor, use high-quality dark chocolate with a high cocoa content (70% or higher). Room temperature egg whites whip up to a greater volume. Be very gentle when folding the chocolate mixture into the meringue to avoid deflating the egg whites. This is crucial for achieving light and airy meringues. The meringues should be crisp on the outside and slightly chewy on the inside. Store the cooled meringues in an airtight container at room temperature for up to 3 days.
Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues)
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PREP TIME45 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 21 mins
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SERVING30 People
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VIEWS9
Indulge in the magic of the season with these delicate, gluten-free German Christmas cookies. With only five simple ingredients, these intensely chocolatey meringues offer a melt-in-your-mouth experience that's simply irresistible. The warmth of the melted chocolate straight from the oven is pure bliss!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Fiber0 g
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Protein0 g
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Saturated Fat0 g
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Sodium4 mg
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Sugar3 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper. (5 minutes)
02
StepFinely grate the dark chocolate using a Microplane or similar fine grater. Place the grated chocolate in a medium-sized bowl. (5 minutes)
03
StepIn a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add the granulated sugar and vanilla sugar (or vanilla extract), continuing to beat until the meringue is glossy and holds its shape. (8 minutes)
04
StepSift the cocoa powder over the grated chocolate. Gently fold the chocolate-cocoa mixture into the meringue in two or three additions, being careful not to deflate the egg whites. (5 minutes)
05
StepUsing two teaspoons or a small piping bag, place small mounds of the chocolate mixture about 2 inches apart onto the prepared baking sheets. (10 minutes)
06
StepBake in the preheated oven for approximately 30-35 minutes, or until the meringues are dried on the outside and slightly darkened on the bottom. The baking time will depend on the size of your meringues. (35 minutes)
07
StepTurn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This will help them dry out and prevent cracking. (1 hour)
08
StepOnce completely cooled, carefully transfer the meringues to a wire rack. Dust lightly with additional cocoa powder, if desired. (5 minutes)
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Madaline Kozey
Jun 25, 2025I added a pinch of sea salt to the chocolate mixture for a salty-sweet kick. Highly recommend!
Berneice Skiles
Jun 25, 2025These were so easy to make and absolutely delicious! My family loved them.
Rosemary Upton
Jun 22, 2025My meringues cracked a bit, but they still tasted amazing. I think my oven might run a little hot.
Adrianna Rippin
Jun 21, 2025I followed the recipe exactly and they turned out perfectly. The chocolate flavor is rich and intense.
Juwan Kautzer
Jun 21, 2025I used vanilla extract instead of vanilla sugar, and they were still fantastic.